Brown Rice Sushi
Recipe by our friend, and local food star, Nicola Galloway
Check out her groovy family cookbook Feeding Little Tummies.
Makes 6-8 rolls
Nicola say: This is a variation to traditional sushi using short-grain brown rice. I actually prefer this version as it has more texture and fills us up faster because of the higher fibre content of the brown rice. First I want to share with you some tricks to cooking perfect sushi rice everytime:
1. Soak the rice for a few hours before cooking to improve digestibility and speed cooking time.
2. Rinse the rice and cover with required amount of cold water.
3. Cover with a tight fitting lid and bring to a rapid boil.
4. Once boiling turn the heat down and leave to simmer for 10 minutes then turn off the heat and leave undisturbed to steam for 10 minutes.
5. Don't lift the lid until steaming stage is complete as the heat is circulating and the temperature will drop if the lid is removed.
6. Never (and I mean NEVER) stir rice when it is cooking or your will end up with sticky, gluggy rice.
7. That's it, if you follow these intructions exactly you will always have perfect sushi rice!
Prep time 30 minutes
Cook time 20-25 minutes
1 cup medium grain brown rice
2 tablespoons rice vinegar
1 teaspoon unrefined sugar
Pinch of sea salt
6-8 nori sheets
Fillings; avocado, salmon, tofu, egg omelette, cucumber, carrot, sprouts, greens
Tamari or soy sauce, pickled ginger and wasabi to serve
Cover the rice with water and soak for a few hours or at least 30 minutes. Drain and rinse the rice and cover with 2 cups water (1 ¾ if using white sushi rice). Cover with a tight fitting lid and bring to the boil. Simmer for 20-25 minutes until cooked, remove from the heat and leave to steam for 10 minutes. Tip into a large bowl to cool. Sprinkle over the rice vinegar, sugar and salt and mix. Prepare the fillings.
Place a nori sheet shiny side down on a sushi mat. Using wet hands spread a layer of rice over 2/3 of the nori leaving a space at the top and bottom. Arrange fillings along the middle of the rice. Roll up firmly using a sushi mat to hold in the filling. Set aside and repeat with the remaining ingredients.
Use a sharp knife to cut the sushi rolls into rounds. Serve with tamari or soy sauce, pickled ginger and wasabi.
Recipe from:
Feeding Little Tummies by Nicola Galloway