Brown Rice California Rolls
- Number of Servings: 6
Ingredients
1 recipe sushi brown rice:1 1/2 cups short grain brown rice2 cups waterdash salt2 Tbsp rice wine vinegarOther ingredients:6 small sheets of toasted nori2 tsp Wasabi paste (or less, to taste)½ ripe avocado, sliced into 12 slices*6 crab sticks, sliced into 12 pieces (or 6 large cooked & shelled shrimp, or 4 oz sliced fresh raw tuna or salmon)2-inch piece of cucumber, peeled and cut into 12 thin sticksServe with: soy sauce and pickled gingerAdditional equipment: sushi rolling mat(s)
For rice:
Wash rice under cold running water until the water is completely clear, then drain. Put the rice in a pan with the water, cover, and bring to a boil as quickly as possible. Turn the heat down and simmer for 30 min, until most of the water is absorbed. Turn off the heat, and let the rice stand (covered) for 15 minutes.
Put the rice in a large, shallow bowl and pour the rice wine vinegar evenly over the surface of the rice. Mix the seasoning into the rice quickly, using a spatula (shamoji), and fan the rice in order to cool it down as quickly as possible. Mix the rice wine vinegar carefully – you do not want to break a single rice grain.
The sushi rice should look shiny and be at room temperature when you are ready to use it.
Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leaving ¾ inch of nori visible at the end farthest away from you. Don’t squash the rice or make the layer too thick – you should be able to see the nori through the rice.
Spread a small amount of wasabi paste onto the rice at the end nearest you. Lay 2 thick avocado slices down on top of the wasabi, keeping them parallel to the edge of the nori nearest you. Then put 2 slices of crab (or shrimp, tuna, or salmon) next to the avocado. Add a line of thin cucumber sticks.
To roll the sushi, fold the mat over, starting at the end where the ingredients are, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed. Don’t worry if anything falls out of the sides, just push it back in.
Remove the roll from the mat and cut it into 6 even-sized pieces with a wet, very sharp knife. If you don’t use a sharp knife, the roll will squash as you cut it. Arrange the rolls on a plate. Serve with soy sauce, pickled ginger, and extra wasabi paste.
Serving Size: Makes 6 sushi rolls
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
Wash rice under cold running water until the water is completely clear, then drain. Put the rice in a pan with the water, cover, and bring to a boil as quickly as possible. Turn the heat down and simmer for 30 min, until most of the water is absorbed. Turn off the heat, and let the rice stand (covered) for 15 minutes.
Put the rice in a large, shallow bowl and pour the rice wine vinegar evenly over the surface of the rice. Mix the seasoning into the rice quickly, using a spatula (shamoji), and fan the rice in order to cool it down as quickly as possible. Mix the rice wine vinegar carefully – you do not want to break a single rice grain.
The sushi rice should look shiny and be at room temperature when you are ready to use it.
Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leaving ¾ inch of nori visible at the end farthest away from you. Don’t squash the rice or make the layer too thick – you should be able to see the nori through the rice.
Spread a small amount of wasabi paste onto the rice at the end nearest you. Lay 2 thick avocado slices down on top of the wasabi, keeping them parallel to the edge of the nori nearest you. Then put 2 slices of crab (or shrimp, tuna, or salmon) next to the avocado. Add a line of thin cucumber sticks.
To roll the sushi, fold the mat over, starting at the end where the ingredients are, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed. Don’t worry if anything falls out of the sides, just push it back in.
Remove the roll from the mat and cut it into 6 even-sized pieces with a wet, very sharp knife. If you don’t use a sharp knife, the roll will squash as you cut it. Arrange the rolls on a plate. Serve with soy sauce, pickled ginger, and extra wasabi paste.
Serving Size: Makes 6 sushi rolls
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 131.0
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 70.4 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.5 g
- Protein: 18.6 g
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