This is a simple way to make sushi at home! Serve it a la carte which makes it easier and a fun event for a party or for a family dinner where people can assemble their wraps themselves. There are endless possibilities once you have the basics of the sushi rice, nori, ginger and wasabi. We offer a few options here to get you started but use your heart and get creative.
2 cups short grain brown rice
4 ½ cups water
6 tablespoons rice wine vinegar
3 tablespoons coconut sugar or sweetener of choice
1 teaspoon sea salt
Filling, as seen in photo:
4 carrots, shredded
1 English cucumber, peeled and cut in 3 “ strips
½ bunch green onions, cut in 3 inch pieces
2 avocadoes, cut in slices
2 per person Nori sheets cut in half
Alternative wrap ideas:
- Mushroom Nori Wrap: Use Portobello mushrooms-cut in long strips and sauté in oil. Roll with tamari, mayonnaise of choice, green onions and macadamia nuts.
Tofu Nori Wrap: Teriyaki tofu, sautéed Napa cabbage, shredded carrots, sprouts
- Heat vinegar, sugar and salt in small saucepan and simmer until sugar dissolves. If you are using honey, agave or another liquid sweetener, you can skip this step and just whisk ingredients together.
- In small saucepan combine water and rice, cover and bring to a boil and reduce to a simmer. Cook until all water is gone and rice is tender about 45 minutes. Mix with vinegar mixture and allow to cool to room temperature.
- Prepare your vegetables and condiments. If you’re using powdered wasabi, mix it with enough water to make it into a thick paste.
- Serve all ingredients separately.
To assemble: Take one sheet of nori, lay vertically and spread about 3 to 4 Tablespoons of rice mixture in the middle of nori. Place other ingredients on top of the rice, adding wasabi, ginger and tamari to taste and roll closed. Enjoy!
Cooking time: 1 hour
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