for the rice:
- 1 cup short grain brown rice, rinsed well
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
for the rolls:
- 1 cucumber, sliced into long strips
- 1 ripe mango, sliced into vertical strips
- 1 avocado, sliced
- ⅓ cup micro greens, optional
- 2 tablespoons sesame seeds, optional
- 4 nori sheets
- tamari or ponzu sauce
- Coconut peanut sauce from this recipe, optional
- Combine the rice and water in a rice cooker and cook on the brown rice setting. If you don’t have a rice cooker, combine the rice, water and 1 teaspoon of olive oil and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork.
- Meanwhile, in a small bowl, combine the rice vinegar, sugar and salt. Heat it in the microwave for a few seconds to allow the sugar to dissolve.
- Prep the filling ingredients for the rolls and set aside.
- Transfer the rice to a large bowl and pour in the vinegar mixture. Use a spatula to gently fold in the rice until the mixture is fully incorporated. The rice will start to look glossy. (Traditionally, you fan it to cool it while doing this. See this video to view the traditional method)
- Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.
- Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
- Serve immediately with tamari or ponzu sauce and coconut peanut sauce, if using.
(source: Love and Lemon)