Avocado Sushi with Brown Rice


  • 1 cup uncooked short grain brown rice
  • 2 cups water
  • 1 pinch sea salt
  • 1 tablespoon brown rice vinegar
  • 1avocado – peeled, pitted, and thinly sliced
  • ¼red bell pepper, cut into matchsticks
  • ¼ cup alfalfa sprouts, or to taste
  • 4 sheets nori (dry seaweed)
  • Directions

  • Step 1

    Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. Let rice cool until warm; stir in brown rice vinegar. Rice will be slightly sticky.


  • Step 2

    To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. Place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.

  • Step 3

    Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. Dampen the bare nori edge with a wet finger and seal the roll. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.

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