2 cups short grain brown rice;
3 cups cold water, spring or filtered;
1 tablespoon sugar;
2 tablespoons rice vinegar;
toasted sesame seeds;
fresh salmon, sliced;
alfalfa sprouts, as needed;
nori (seaweed sheets);
1 tbsp. black glutinous rice, optional;
wasabi, as needed;
soy sauce for dipping.
Recipe: Brown rice is more difficult to prepare for sushi, but it is also much more tasty and healthy. The brown rice is unmilled, therefore the bran layer is preserved with all the vitamins and minerals in it. Place the brown rice with the spoon of black rice in a rice cooker and add the water. The black rice is optional, but if you add some it will give the cooked rice much more pleasant color. Cook the rice and let it sit in the pot after cooking for about 10 more minutes before removing the lid. Stir and fan the rice until all the steam dissapears. Add the rice vinegar and sugar and mix well. Let the rice sit at room temperature for at least 1 hour before using. Alternatively you can refrigderate it for 30-45 minutes. Make the sushi rolls or nigiri sushi according to the recipes on this page - Sushi Recipes.
The brown rice sushi is a little bit more chewy and has a slight nutty flavor, but once you try it, it can become your favorite. It is so good that most people don't even use soy sauce for dipping with it. The brown rice sushi roll in the picture above is an inside-out salmon roll with avocado and sprouts, but you can use any ingredients you like, or make into nigiri, futomaki, handrolls, etc.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
Click on the picture below for a nigiri sushi recipe.
Click on the picture below for a tuna sushi roll recipe.