Vegetarian Brown Rice Sushi Rolls

Name: Vegetarian Brown Rice Sushi Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Asian, Japanese
Ingredients: 1 small 1/2 firm-ripe California avocado; 1 carrot, cut into 1/16-inch-thick matchsticks; 1 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks; 8 sheets (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver); 21 grams radish sprouts*, roots trimmed; 2 Tbsps seasoned rice vinegar; 158 milliliters short-grain brown rice; 1 serving Accompaniments: soy sauce for dipping; sliced gari** (pickled ginger); 2 teaspoons soy sauce; 1 teaspoon wasabi powder; 237 milliliters water

You can never have too many hor d'oeuvre recipes, so give Vegetarian Brown Rice Sushi Rolls a try. This recipe serves 1. Watching your figure? This gluten free and vegan recipe has 811 calories, 21g of protein, and 20g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe is typical of Japanese cuisine. Head to the store and pick up water, seasoned rice vinegar, wasabi powder, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes.

Ingredients you will need

Soy Sauce

Water

Rice

Equipment you will use

Sauce Pan

Remove from heat and let rice stand, covered, 10 minutes.

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Rice

While rice is standing, stir together vinegar and remaining teaspoon soy sauce.

Ingredients you will need

Soy Sauce

Vinegar

Rice

Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.

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Vinegar

Rice

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Bowl

Stir together wasabi and remaining teaspoon water to form a stiff paste.

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Wasabi

Water

Let stand at least 15 minutes (to allow flavors to develop).

Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.

Ingredients you will need

Nori

Rice

Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.

Ingredients you will need

Radish Sprouts

Cucumber

Avocado

Carrot

Rice

Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.)

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Nori

Rice

Roll

Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife.

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Roll

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Cutting Board

Knife

Serve with wasabi paste, soy sauce, and ginger.

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Wasabi Paste

Soy Sauce

Ginger

• If you prefer to use white sushi rice, cook the same amount of rice with 1 cup water 15 minutes. Omit all soy sauce from rice and replace with 1/4 teaspoon salt dissolved in 2 tablespoons rice vinegar. • If you aren't able to find seasoned rice vinegar, dissolve 2 teaspoons sugar in 2 tablespoons unseasoned rice vinegar.*Available at natural foods stores and some supermarkets.**Available at Asian markets and sushifoods.com.

Ingredients you will need

Rice Vinegar

Rice

Soy Sauce

Sugar

Water

Salt

Equipment

Ingredients

Servings:

1small

1/2 firm-ripe California avocado 1

carrot, cut into 1/16-inch-thick matchsticks 1

Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks 8sheets

(8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver)21grams

radish sprouts*, roots trimmed 2Tbsps

seasoned rice vinegar 158milliliters

short-grain brown rice 1serving

Accompaniments: soy sauce for dipping; sliced gari** (pickled ginger)2teaspoons

soy sauce 1teaspoon

wasabi powder 237milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. 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. One wine you could try is Leo Steen Saini Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.