Brown Rice Sushi

I overcame my irrational fear of the bamboo sushi rolling mat and made some brown rice sushi the other day. It worked, and it was delicious!

The thing I wish I had known about sushi before is that it still turns out fine even when you roll it pretty badly like I did. To think of all these wasted years that I haven't been making sushi! It is such a fresh, light and yummy dinner. And the filling options are endless.

I followed the tips here about seasoning the rice and making the ponzu dipping sauce. I also included the "sanctuary dressing" from Appetite for Reduction in the filling, made with silken tofu, a touch of mayonnaise and some other seasonings. It added a lovely tang if you like that mayonnaise-y taste in your sushi like I do.

Brown Rice Sushi

Brown rice

2 cups brown rice

4 cups water

1 tbsp mirin

2 tsp rice vinegar
1 tbsp sugar  

Filling

1-2 avocados, cut in strips

1 red capsicum, cut in strips

lettuce, shredded

2 cucumbers, cut in strips

a packet of shittake mushrooms, sliced and fried in a bit of oil
"sanctuary dressing" from Appetite for Reduction 

 Ponzu sauce for dipping 

3 tbsp tamari or soy sauce
3 tbsp rice vinegar
3 tbsp mirin 

Other stuff

5-6 sushi nori sheets

Bamboo rolling mat

Bring rice and water to the boil, then simmer until cooked (about 40 minutes).

While rice is cooking, prepare filling ingredients and make ponzu dipping sauce. 

Combine mirin, sugar and vinegar in a small saucepan and warm over low heat until the sugar dissolves. Stir into the rice when it is cooked and set aside to cool (my rice was still a bit warm when I made the sushi and it turned out fine).

Put a nori sheet onto the bamboo mat, spread a layer of rice over the sheet leaving a little space along the top edge, add fillings and roll the mat away from you, pressing firmly. Dab on a bit of water to seal. Repeat as necessary!