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Brown rice ‘sushi’ rolls

These rolls are filled with fresh vegetables and creamy avocado to produce the perfect bite! Thanks to Rachel for sharing this recipe.

Snacks & Sides
Intermediate
Pasta
Vegetables
Time 45 mins
Skill Level Intermediate

Ingredients List

Serves 30
  • 1 cup brown rice
  • 2 cup water
  • 40 ml rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3 nori sheets
  • 50 g avocado
  • 70 g carrot grated
  • 70 g radish grated
  • g capsicums finely sliced
  • chives handful
  • soy sauce optional
  • wasabi optional
Metric - US Imperial

Instructions

  1. Rinse the rice in cold water and drain. Then put the cup of drained rice and two cups of water in a saucepan on the stove, cover and bring to the boil.
  2. Reduce the heat and simmer for about 25 minutes
  3. Remove from the heat and allow to stand, still covered, for 10 minutes. 
  4. Mix the vinegar, sugar and salt together in a jug and pour over the warm rice. Stir, replace the lid and allow to cool.
  5. Once the rice has cooled, place a sheet of nori shiny side down on a sushi mat. 
  6. Place a third of the rice mixture over the half of the nori closest to you. 
  7. Spread it out and press it down with wet hands or a silicone spatula. 
  8. Spread a line of avocado across the rice and top with vegetables. Add some chives and roll up tightly. 
  9. Slice into ten pieces and serve or wrap in plastic wrap and keep in the fridge.

You will also need a sushi mat – you can purchase these from some large supermarkets or asian stores, or even online.

Serve with soy sauce and wasabi if desired. 

You could use cooked pumpkin instead of carrot.