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Healthy Avocado Sushi with Brown Rice

What you need: 

1 cup uncooked short grain brown rice
pinch sea salt
1 to 2 tablespoon(s) brown rice vinegar or apple cider vinegar
4 nori sheets
1 avocado, sliced into narrow strips
1/4 red bell pepper, cut into narrow strips
handful alfalfa or clover sprouts

What you do: 

1. Rinse and drain the rice, then add 2 cups water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes. The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
2. Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you’re facing, not perpendicular.
3. Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll. Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing.
4. Roll the sheet up and over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it. Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go.
5. Finish by sealing with the strip at the far edge that has no rice. Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice.
Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.
Source of recipe: To watch a free video of me making this healthy avocado sushi recipe, so that I can show the exact techniques for rolling the perfect sushi roll, go to www.healthyveganrecipes.net/video/avocado-sushi

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

SO GOOD! I have made this twice and loved it both times. Although the rice doesn't cook nicely if I try to halve the recipe.

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These directions were easy to follow with the help of the video- even without a sushi mat (I rolled these freehand on top of a sheet of plastic wrap, which I placed over a bamboo cutting board). I also added a smear of tofutti cream cheese to each roll to mimic the Philadelphia style rolls I used to buy. I ran out of rice on the last one so I just added slightly more of the rest of the fillings. Sushi rolls will be a lunchbox staple from this point on!

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Also, with my leftovers, I realized that after being in the refrigerator over night, the sushi is a bit tastier and holds together much better when eaten with chopsticks, My sushi can be eaten like sushi now! :D. So I suggest that anyone trying this recipe should refrigerate their sushi for 30 minutes to an hour before eating. Also, don't add the soy sauce right away like I did, it is probably better to dip each individual piece so that the sushi holds together better. :)

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I give this recipe 5/5, mainly because the directions (with the video she provides) made making sushi for the first time seem rather simple! Although some of my sushi has a squished look, and some fell apart once I added soy sauce and aimed to eat it with chopsticks, this recipe helped me make absolutely amazing sushi! For the inside-ingredients that I used, check out the details for the pictures I uploaded. Thank you veganhealthy for sharing your sushi making technique! Know that your effort has not gone unappreciated ;)

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