California Rolls – Sushi
No raw fish here, just rice and veggies!
Servings 4
Equipment
- Rice cooker or a sauce pan
- sushi rolling mat
Ingredients
- 1 ½ C Brown rice
- 3 C water
- 1 ½ T Brown rice vinegar
- 1 ½ T Honey
- 1 Avocado sliced
- ½ Cucumber, cut in strips de-seeded
- 1 Carrot, cut in julienne strips
- water bowl to moisten fingers
- 1 pkg Seaweed (Sushi Nori) sheets
Instructions
- Start the brown rice cooking in either a rice cooker or sauce pan – takes about 45 minutes
- When the rice is done, add brown rice vinegar and honey to the rice and mix – then allow mixture to cool about 45 minutes, before rolling
- While the rice cooks, prepare the cucumber and carrot strips and make wasabi
- Slice the avocado just before rolling so it doesn't turn brown
- Place seaweed on sushi rolling mat – smooth side down
- Layer rice on seaweed (see video)
- Add strips of avocado, cucumber and carrot on top of rice
- Roll sushi – see video for technique, but note that you should only wet the last 1-2 inches of seaweed to seal the roll
- Slice sushi carefully with a wet, sharp knife and serve
Video
Notes
Serve with wheat free tamari and wasabi.