Brown rice is unrefined and is the whole grain; the germ, the bran and the starch along with all of their vital nutrients. When rice is milled into white rice, the bran and germ are removed and only the starch is left behind, meaning that white rice and its products have much less nutritional value. Brown rice is a whole food, which as mentioned before is high in dietary fiber, vitamins and minerals. It also contains essential oils and protective antioxidants. Rice bran has even been found to be one of the must nutrient dense substances to ever be studied!
2 cups of brown rice (regular, long grain or sushi rice)
2 cups of water
A pinch of sea salt
Carrots sliced thin
Cucumber sliced thin
Avocado sliced thin
Green onions sliced thin
Meat and tofu options:
Raw sashimi-grade salmon or tuna
Rice vinegar and mirin for cooked rice (optional)
1. Place the rice and water into a large pot and bring to a boil, stirring regularly.
2. Lower heat to a simmer and cover for 25-30 minutes.
3.Remove from heat and let stand for 10-15 minutes.
4. Season rice with 2-4 tablespoons rice vinegar and 2-4 tablespoons mirin (optional) and a pinch of sea salt.
5. While the rice is cooking, you can prepare your vegetables and other ingredients.
6. Place a sheet of nori shiny side down on the sushi roller and spread a thin layer of rice to 2 inches below the top of
7. Put the veggies at the top of the sheet (as shown in the photo) and tightly roll from the veggie side.
8. Seal the nori by putting a bit of water on the end to help the ends stick together.
9. Roll the nori in the sushi roller firmly.
10. Slice with a serrated knife that has been dipped in water, and enjoy plain, with wasabi, ginger, soy sauce, tamari or another dipping sauce of your choice.