Brown rice is a good alternative to white rice as it includes fiber, which helps to keep everything moving through our bodies. The bran content is also rich in B-complex vitamins and minerals, which helps to keep us energized throughout the day.
What you'll need
Sharp knife
Cutting board
Saucepan
Spatula or spoon
Ingredients
Serves 4
1 cup Short Grain Brown Rice
2 cups Water
3 tablespoons Rice Vinegar
1 teaspoon Sugar
1 cup Baby Spinach Leaves or 1 cup Alfalfa Sprouts
1 Cucumber
1 Carrot
1 Avocado
of Nori Sheets(dried seaweed), 4 sheets
of Sesame Seeds(optional)
of Soy Saucefor dipping
Directions
1.Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. Add rice vinegar and sugar to cooked brown rice. Mix well and set aside.
2.Cut carrot and cucumber into 8 long thin strips, each. Cut seeds off cucumber strips.
3.Cut avocado into half, remove skin and pit, and cut each half into 8 slices.
4.Place nori sheet horizontally in front of you. Spread rice evenly on 2/3 of nori sheet; lay a few leaves of spinach or a small amount of sprouts in the bottom third of the rice. Place 2 cucumber strips, 2 carrot strips, and 4 pieces avocado on top.
5.Slightly dampen the top edge of the nori. Starting from the bottom, roll up tightly. Press the damp edge to seal.
6.Cut into thick pieces and sprinkle with sesame seeds, if desired. Enjoy with or without soy sauce on the side.
Chef's Tips
Three cups leftover cooked rice can be used in this recipe. Slightly warm it before adding the vinegar and sugar. Make sure your hands are dry before rolling your sushi.
Nutrition Facts
Serving Size 0.25
Serving Per Container 4
Amount Per Serving
Calories 279
% Daily Value*
Total Fat 9 g
12%
Saturated Fat 1 g
5%
Sodium 47 mg
2%
Total Carbohydrate 50 g
18%
Dietary Fiber 6 g
21%
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
