brown rice salmon sushi

Brown Rice Salmon Sushi

I first got into making sushi last summer, during my 100 day raw challenge. Eating was a little more extreme back then, and July’s sushi contained no rice at all, but rather finely minced pieces of raw turnip. I know that it sounds like torture, but it really did make for a nice summer meal.

Today’s recipe is made with brown rice, rather than the traditional white rice which is typically served in Japanese sushi restaurants. Lately, I’ve started to see more and more of these establishments offer brown rice as an alternative on their menus. And many of the diners are taking them up on it. Vancouver’s Iki Japanese Restaurant sells so much of it, their url ‘brownricesushi.com‘ says it all. More and more diners are discovering that brown rice brings a nuttier flavour and bite-ier texture to the table. And because it is less processed than its white rice cousin, it also provides more nutrients and health-supportive, essential fats to those who choose to eat it. Click here to learn more about the health benefits of eating brown rice.

Today’s recipe is another flexible one. I used salmon lox, but you can use anything you like. Same goes for the veggies. And should the idea of brown rice not float your boat, go ahead and use the traditional Japanese sushi rice.

Brown Rice Salmon Sushi
(Makes 5-6 rolls)

1 cup uncooked brown rice, cooked according to package’s instructions
5-6 nori sheets
salmon lox, about 2 cups
sliced cucumber
sliced yellow peppers
2 green onions, finely sliced
2/3 c fresh dill, roughly chopped.
2 c watercress, cleaned and roughly chopped
1 c beet greens, washed and finely sliced
1/2 c toasted sesame seeds

If you have never rolled sushi before, you may want to check out a youtube video before starting production.

Lay one nori sheet out on a bamboo mat (specifically for sushi rolling). Spread about 1/2 c of cooked rice out onto the sheet, leaving an inch at the top and bottom edges. Add a horizontal row of the salmon and then add the remaining ingredients, one at a time, each time adding to the same line where the fish was placed. Roll the sushi up by turning it away from you. Repeat the same process for the next 4-5 rolls. Using a sharp knife, slice each roll into 6 equal pieces. Arrange sushi pieces on a platter, serving with pickled ginger, wasabi paste and soy sauce for dipping.