Avocado Sushi With Brown Rice

Ingredients

• Servings: 4
• 1 cup uncooked short grain brown rice
• 2 cups water
• 1 pinch sea salt
• 1 tablespoon brown rice vinegar
• 1 avocado - peeled, pitted, and thinly sliced
• 1/4 red bell pepper, cut into matchsticks
• 1/4 cup alfalfa sprouts, or to taste
• 4 sheets nori (dry seaweed)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. let rice cool until warm; stir in brown rice vinegar. rice will be slightly sticky.
• to roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. lay a sheet of nori, rough side up, on the plastic wrap. with wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.
• pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. dampen the bare nori edge with a wet finger and seal the roll. once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.