brown rice and quinoa sushi rolls

Ingredients

• Servings: 4
• 2/3 cup short-grain brown rice
• 2 1/3 cups water
• 1 pinch sea salt
• 2 tablespoons rice vinegar
• 1 tablespoon vinegar
• 1 tablespoon mirin (japanese sweet ) (optional)
• 2 tablespoons sugar
• 1/2 teaspoon sea salt
• 1/2 cup quinoa
• 4 sheets nori (dry seaweed)
• 1/2 carrot, shredded
• 1/2 cucumber, cut into thin strips
• 1 avocado - peeled, pitted, and cut into thin strips

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• rinse and drain brown rice and bring to a boil in a saucepan with water and a pinch of sea salt. reduce heat to low, cover pan, and simmer rice for 30 minutes. rice will not be dry.
• meanwhile, stir rice vinegar, vinegar, mirin, sugar, and 1/2 teaspoon sea salt in a bowl until sugar and salt have dissolved. set the vinegar mixture aside.
• stir quinoa into rice and cooking liquid, bring to a boil, and reduce heat to low again; simmer until rice and quinoa are both tender and liquid is absorbed, about 15 more minutes. transfer rice and quinoa into a large bowl and gently mix the vinegar mixture into the rice, spreading the grains out a little as you mix to help dry and cool the rice and quinoa. let rice mixture cool until warm, about 10 minutes of stirring and fanning.
• place a nori sheet a sushi mat. with wet fingers, lightly press about 1/4 the rice mixture the nori sheet in an even layer, leaving about 1/2-inch uncovered at the top of the sheet. place about 1/4 the shredded carrot, cucumber strips, and avocado slices in a line across the bottom of the rice.
• pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. unwrap the roll and cut into 6 pieces to serve; repeat with remaining ingredients to make 4 rolls.