I may be a little untraditional when it comes to sushi. Yes, I know what real sushi tastes like. I’ve lived in Japan, and I know that this isn’t the “right” way to make sushi.
But what can I say? I like chunky brown rice and unusual, colorful veggies. So let’s just call these “rainbow rolls” and just say they are sushi inspired. This colorful meal is easy, yummy, and fun to make, and you don’t need any special equipment, although a sushi mat is fun and handy, if you happen have one.
- 1 cup cooked brown rice, 9 oz
Sushi Filling Ideas
- carrot, sliced into thin strips
- cucumber, sliced into thin strips
- bell pepper, sliced into thin strips
- cooked beets, sliced into thin strips
- pickled daikon, sliced into thin strips
- cooked mushrooms, sliced into thin strips
- avocado, sliced into thin strips
- cooked eggplant, sliced into thin strips
- cooked asparagus
- Cook the brown rice according to your normal method. I use a rice cooker.
- Into the hot brown rice, gently stir in the rice vinegar and mirin. Allow to cool.
- Place the dried sea vegetables in a bowl of water to rehydrate for 5-10 minutes. Drain and squeeze out the water.
- Toss the rehydrated sea vegetables with the cucumber and dressing.
- Spread the brown rice on the nori sheet to cover the bottom third. Lay strips of veggies across the rice, near the middle.
- Tightly roll up the sushi. Use a sharp knife (dipped in a bit of water to prevent sticking) to slice the rolls.
- Sprinkle with sesame seeds and serve w/ pickled ginger, wasabi, and soy sauce.
How to Roll Sushi:
- Spread the rice on about 1/2 of the mat, leaving a little tab at the front
- Lay the veggie strips across the rice, in the middle-ish
- Fold over the tab at the front
- Roll up the sushi
- Use a sushi mat or your hands to firm up the roll by squeezing it
- Slice with a sharp knife, if it sticks then get the knife wet