I feel so accomplished!!! I’ve always wanted to make sushi myself because we usually go out for sushi weekly and it gets pricy and it’s something we crave. Today was the day! I watched High Carb Hannah’s video on how to make sushi and it seemed pretty easy, and it actually was. I used my new rice cooker and cooked a batch of short grain brown rice and I think I made enough for both of us all week… guess I need to work on how much to actually cook. The sushi tasted so fresh and had a great texture with the sticky rice, crunchy veggies, and creamy avocado. Life hack, I’m going to save thousands on sushi now! Hooray!
Vegetable, Avocado, and Brown Rice Sushi
Makes 4 large rolls
about 4 cups short grain brown rice, cooked and warm
8 tbsp seasoned rice vinegar
4 sheets of Nori for sushi, Whole foods
1 tsp sesame seeds
1 medium avocado, sliced
3 Persian cucumbers, julienned
2/3 cup shredded carrots
2 cups Spring mix
2 scallions, sliced
low sodium soy for dipping and grated ginger
- Mix the brown rice with the vinegar and stir, let it sit a few minutes to get sticky but you still want it warm so it’s easy to spread.
- Put a piece of nori shiny side down in front of you with the longer edge closest to you, and use a rice paddle to spread the rice in an even layer and leave about 1/2 inch on the far side empty.
- In the center, smash in some slices of avocado in the rice so it sticks, then add a few pieces of cucumber, carrots, few scallions, and a small handful of spring mix.
- Wet your finger and use it to wet the empty edge farthest from you so it stays closed.
- You are going to start rolling your sushi, squeezing and pushing the fillings in as you roll, and then press gently to seal.
- Wait a few minutes to ensure a good seal and then use a sharp serrated knife to slice (sawing motion) the roll into 1″ wide pieces.
- Sprinkle sushi with sesame seeds and dip in soy to enjoy!