Avocado Sushi with Brown Rice

Name: Avocado Sushi with Brown Rice
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 59 milliliters alfalfa sprouts, or to taste; 1 avocado - peeled, pitted, and thinly sliced; 1 Tbsp brown rice vinegar; 4 sheets nori (dry seaweed); 0 red bell pepper, cut into matchsticks; 1 pinch sea salt; 237 milliliters uncooked short grain brown rice; 473 milliliters water

Need a gluten free and vegan hor d'oeuvre? Avocado Sushi with Brown Rice could be an awesome recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 6g of protein, 9g of fat, and a total of 299 calories. A mixture of water, avocado, brown rice vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes.

Ingredients you will need

Brown Rice

Sea Salt

Water

Rice

Equipment you will use

Sauce Pan

Let rice cool until warm; stir in brown rice vinegar. Rice will be slightly sticky.

Ingredients you will need

Rice Vinegar

Rice

To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice.

Ingredients you will need

Brown Rice

Nori

Rice

Wrap

Equipment you will use

Plastic Wrap

Place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.

Ingredients you will need

Alfalfa Sprouts

Red Pepper

Avocado

Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. Dampen the bare nori edge with a wet finger and seal the roll. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.

Ingredients you will need

Vegetable

Nori

Roll

Wrap

Let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.

Ingredients you will need

Roll

Equipment

Sauce Pan

Plastic Wrap

Ingredients

Servings:

59milliliters

alfalfa sprouts, or to taste 1

avocado - peeled, pitted, and thinly sliced 1Tbsp

brown rice vinegar 4sheets

nori (dry seaweed)0

red bell pepper, cut into matchsticks 1pinch

sea salt 237milliliters

uncooked short grain brown rice 473milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.