Brown rice sushi

I have always loved sushi and used to make it a lot when I was younger, however mine never seemed to be as good as the ones I bought from the shops.

Unfortunately at this stage there seem to be very few sushi places around that offer the healthier version, brown rice sushi. Because of this, and also because good sushi is quite expensive, I decided to have a go at making my own brown rice sushi.

I went to the Asian grocery store to get the rice vinegar and seaweed sheets as it is much cheaper than buying them from the supermarket.

The sushi I made was tuna mixed with gluten free mayonnaise and avocado, and I have to say that it was just as good, if not better, than the bought version. Because I used brown rice it didn’t stick together as well as white rice sushi, however it still tasted great!

Tuna avocado brown rice sushi

So here’s how to make your very own brown rice tuna and avocado sushi:

Ingredients

• Sushi seaweed sheets
• Rice vinegar
• Brown rice (1/2 cup per seaweed sheet)
• Avocado
• 95g tin tuna (per seaweed sheet)
• Gluten free mayonnaise (I used Norganic Golden Soya Mayonnaise)

Method

1. Place 1/2 cup brown rice in a saucepan with 1 cup water, bring to the boil and simmer until most of the water has evaporated. Turn off the element and put aside for 10 minutes with the lid on

2. Mix 1tbs of rice vinegar into the brown rice and leave to cool

3. Place one sheet of seaweed onto the edge of the sushi mat and cover with a thin layer of rice leaving 2cm at each end free

4. Place strips of avocado on the edge of the rice

5. Mix 1tbs of mayonaise with the tuna, and place the mixture on top of the avocado strips

Avocado, tuna and mayonnaise brown rice sushi

6. Dab water onto the seaweed left showing and roll the sushi

Rolled sushi

7. Serve with gluten free soy sauce

Do you make your own sushi?