The ultimate balanced snack or meal.
I love brown rice sushi for their whole grain quality, their nutrient rich sea vegetable wrapper, yummy fillings and delicious dipping sauce. Over our recent Healthy Treats & Snacks class we made this wholesome snack with an array of plant fillings and an incredible ginger infused dipping sauce!
Fun to prepare and portable. Wrap your sushi roll in cling film for easy travel and tucking into.
Enjoy as an ideal lunch in warm weather or snack to keep you going over a long afternoon.
1 cup short grain brown rice
Toasted Nori sheets
Fillings – Sauerkraut, Cucumber, advocado, spring onion, mustard, pickled ginger
Pressure cook the rice with one and a half cups water and a pinch of sea salt for 40 minutes. Place the nori sheet on the sushi mat, shiny side down. Spoon the warm rice on the nori leaving a 1 and a half inch strip of nori uncovered at the top and bottom ends. Using wet hands, press the rice down firmly. Across the middle of the rice, add your fillings. Eg. cucumber strips with a little mustard and then spring onions. Using the sushi mat, roll the rice up, then cut the sushi into pieces.
1 tablespoon shoyu
1 tablespoon water
1 teaspoon rice vinegar
And 1 teaspoon mirin (sweet rice vinegar) or half tsp fresh ginger juice
Mix all the ingredients and serve.