Making sushi with brown rice and serving it with peanut sauce is a bit unconventional, but it's something I crave once in awhile and I really love making and eating it. It's healthy, filling and delicious. I am going to share a few notes below about the recipe, and then also a video showing how I roll up sushi if it's something you've never done before.
1 cup brown rice, cooked will make 3 rolls
Because I used brown rice, and not traditional sushi rice, the rice has to exist on the INSIDE of the nori (seaweed) sheet. This is because brown rice is not sticky like sushi rice so it would just fall apart if you tried to put it on the outside. You will need approximately 1/2 cup of cooked rice per sushi roll. Each roll is typically cut into 8 pieces. Which technically is a serving for one person but I've watched people eat 4 times that much so better to plan for extra. Typically sushi rice is seasoned with rice wine vinegar and sugar. I didn't do this to my brown rice because I'm serving it with a peanut sauce that has sweet and vinegar notes. I just cooked rice according to package directions but ust seasoned with salt, no added oil or vegan butter.
There are no rules here. Just cut up desired fillings into batons or match sticks. You don't need a lot. 1/2 a beet was enough for 3 rolls. 1 avocado easily did 3 and I had some leftover.
I used julienned beet, avocado, cucumber and greens in the one pictured, but more often I'll use carrot, avocado, cucumber and greens or sprouts. Some other suggestions:
* I think it's important for the overall eating experience to have a good amount of crunch factor in your fillings. Lots of carrot! You could also tempura one of the ingredients before adding it to your roll, that would be really delicious. Tempura sweet potato or tofu would be insanely good.
How to Roll Sushi
Below is what your set up should look like.
I make this peanut sauce ahead usually. It thickens in the fridge. If you need to adjust the consistency add more peanut butter to thicken or a splash of water to thin out. Then give it a taste and if you want to adjust acid or sugar add a bit more. This makes a lot more than you'd need for a bit of dipping sauce for the sushi, but it keeps in the fridge and is good to have on hand for a quick meal. It's great drizzled on Asian inspired noodle or rice bowls or as a dip for summer rolls.
Whisk together the following ingredients.
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