Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hrShareShare “Vegetarian Brown Rice Sushi Rolls” on FacebookShare “Vegetarian Brown Rice Sushi Rolls” on TwitterShare “Vegetarian Brown Rice Sushi Rolls” on PinterestShare “Vegetarian Brown Rice Sushi Rolls” on Google+Email “Vegetarian Brown Rice Sushi Rolls” YieldMakes 1 servingIngredientsScant 2/3 cup short-grain brown rice*1 cup plus 1 teaspoon water2 teaspoons soy sauce2 tablespoons seasoned rice vinegar**1 teaspoon wasabi powder**2 (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver)1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks1/2 carrot, cut into 1/16-inch-thick matchsticks1/2 firm-ripe small California avocado3/4 oz radish sprouts*, roots trimmedSpecial equipment: a bamboo sushi mat**Accompaniments: soy sauce for dipping;

sliced gari ** (pickled ginger)Preparation Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes. While rice is standing, stir together vinegar and remaining teaspoon soy sauce. Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes. Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop). Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.

Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. best sushi london englandRepeat with radish sprouts, letting some sprout tops extend beyond edge.how to make sushi rice with vinegar Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. how to eat low calorie sushi

(Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.juegos sushi magico online 2 cups sushi or short grain ricejapanese takeout manchester nh 2 cups water, plus extra for rinsing riceplanet sushi order online 2 tablespoons rice vinegarbuy japanese furniture sydney 1 tablespoon kosher salt Watch how to make this recipe.

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. bine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Recipe courtesy of Alton Brown, 2005 Thanks for sharing the tips! love that it's with brown rice.How To Cook Brown Rice - Japanese Style Brown rice comes from the same grains as white rice. The only difference is that brown rice has an outer layer of bran and the rice germ left on, and these layers give brown rice a delicious nutty flavour as well as an extra helping of vitamins and fibre.

This recipe will guide you through the simple steps needed to make perfectly fluffy and fragrant brown rice every time. 300g brown japanese rice Firstly, add 150g of brown rice per person to a large bowl and wash it under a running tap by swirling the rice around. Drain the murky water and repeat a few times until the water runs clear. Once the rice is clean, add the rice and water to a saucepan in a 2:3 ratio. Leave it for 2-3 hours minimum. Now place the lid on the saucepan and heat over a medium flame. When the water boils, turn the heat down to a low flame. Make sure that you don’t remove the lid at all for the next 15 to 20 minutes while the rice simmers and absorbs the water. Turn off the heat and allow the rice to steam, with the lid still on, for at least ten minutes. Leave for longer if you prefer a mushier consistency. When it has finished steaming, remove the lid, fluff the rice up with a rice paddle, and serve. Now to turn it into sushi rice. Requirements: Sushi Vinegar 80ml