Make Your Own Brown Rice Sushi Roll
How much does this look like the salmon avocado brown rice sushi graphic in my logo? Cray, right?!
I’ve made my own sushi rolls before but never this expertly. I must say, I’m pretty proud of how they turned out.
As you know, I usually prefer to get my sushi on the cheap at my local fav spot, Echi. This weekend though, I decided to challenge myself and try to make a version of my beloved rolls at home for this month’s Recipe Redux.
The theme was “Treasured Cookware.” With Mother’s Day coming up, the idea was to incorporate a treasured kitchen item into our recipes, possibly something passed down by a relative.
While my mom is an absolutely wonderful cook and she’s shared many recipes and tips with me, she’s never given me a sentimental piece of cookware — though I will note that I adore the Vitamix she gave me for Christmas.
Instead, I chose to feature a kitchen utensil I bought on a special trip to Thailand.
Every year, the BF and I take a 2-week vacation to an exciting destination and I like to pick up little mementoes along the way. Prior to meeting him I hadn’t traveled abroad, so these trips — and the things I bring back — are very special to me.
In Thailand, we bought several sets of chopsticks for ourselves and our family members at the local market, and it’s always fun to break them out when we get sushi takeout.
It was even more exciting to use them this time for my own homemade sushi feast.
It turns out that making your own sushi is actually much easier than you would think and it’s not hard to find brown, whole-grain sushi rice. This further affirms my position that all sushi restaurants should offer brown rice. I mean seriously, it’s 2014.
I was worried that I couldn’t make sticky brown rice in a regular pot at home though, but it turns out the secret is simple. Just use short-grain rice vs. long grain brown rice and make sure to use extra water when cooking it.
For this roll I decided to use salmon, crab steak (a.k.a. imitation crab – I like it better than the real thing, I’m weird like that), cucumber, and avocado.
I did a little research and learned a few fancy tricks to make the rolls with the rice on the outside and with the avocado on top.
Including the time it took to boil the rice, this whole process only an hour. If you buy pre-made sticky rice, it would only take you 15 minutes!
Make Your Own Brown Rice Sushi
1 C. Short Grain Brown Rice
2 Sheets of Nori
1/4 lb Sushi Grade Salmon
2 oz. Crab Steak
1. Put rice in a pot and add water until it’s about a 3/4 of an inch above the grains. Bring to a boil. Once boiling, reduce to a simmer, cover, and cook for about 45 minutes (or as directed). Keep an eye on it toward the end to make sure it doesn’t burn.
2. Place your nori, shiny side up (there are two sides: one is rough, one is slick), on a sushi mat. I couldn’t find a real sushi mat originally so I ghetto-rigged it with a bamboo placemat. Worked like a charm.
3. Dip your hands in a bowl of water and then start scooping the rice onto the nori and pressing it down. It should take about 1/2 of the rice you’ve cooked for one roll. Keep wetting your hands if the rice begins to stick to them.
3. Now flip the rice paper over and place your fillings — salmon, crab, and cucumber — on the top third half of the paper.
4. Using the mat, fold the roll over itself. Then squeeze.
5. Let go of the mat and pull it further over your roll, turning the roll into itself. Squeeze again.
6. Repeat until your roll is completely formed. Marvel at your roll.
7. Place thinly sliced avocado strips across the top of the roll.
8. Place a small piece of plastic wrap on top.
9. Use the mat to squeeze the roll again, securing the avocado.
10. Slice with a sharp knife.
11. Enjoy with soy sauce, coconut aminos, ginger, wasabi, and your favorite pair of chopsticks.
Total Calories: about 320 for a large roll (makes 2, 8-piece rolls)
All dressed up with some edamame on the side, I couldn’t even tell these didn’t come from a top of the line L.A. sushi bar. Now that I know how easy they are to make, I’m totally going to make them on the reg.
Give them a try and let me know what interesting add-ins you try. And be sure to check out all the other awesome recipes below from my fellow reduxers…
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