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You are here: Home / newsletter / Brown rice vegetable sushi rolls

Brown rice vegetable sushi rolls

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Brown rice vegetable sushi rolls
 
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Prep time
30 mins
Cook time
25 mins
Total time
55 mins
 
I made these for a 'bring a plate' event as 'passarounds'. They were welcomed by gluten free, dairy free and vegetarians alike and were delicious even without any soy, wasabi or pickled ginger.
Author: Rachel
Recipe type: lunch
Cuisine: Asian
Serves: 30
Ingredients
  • 1 cup medium grain brown rice
  • 2 cups cold water
  • 40 ml rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 sheets nori
  • 50g avocado (a quarter of an avocado)
  • 70g grated carrot or cooked pumpkin
  • 70g grated radish or daikon
  • 70g red capsicum, finely sliced
  • Handful of chives
  • To serve (optional): pickled ginger, soy sauce, wasabi
Instructions
  1. Rinse the rice grains in cold water and drain.
  2. Put the cup of drained rice and two cups of water in a saucepan on the stove, cover and bring to the boil.
  3. Reduce the heat and simmer, covered, for 25 minutes.
  4. Remove from the heat and allow to stand, still covered, for 10 minutes.
  5. Mix the vinegar, sugar and salt together in a jug and pour over the warm rice.
  6. Stir, replace the lid and allow to cool.
  7. Once the rice has cooled, place a sheet of nori shiny side down on a sushi mat
  8. Place a third of the rice mixture over the half of the nori closest to you.
  9. Spread it out and press it down with wet hands or a silicone spatula.
  10. Spread a line of avocado across the rice and top with the vegetables.
  11. Add some chives and roll up tightly.
  12. Slice into ten pieces and serve or wrap in plastic wrap and keep in the fridge.
3.5.3208

 

 

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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