No fish? No problem! This delicious mix of vegetables with brown sushi rice is sure to please any die-hard sushi lover. If you're not sure about raw carrots, try substituting them with pickled carrots - those really change the game!
Vegetable Nori Rolls
Time: 1 hour 30 min (30 min inactive)
Brown Sushi Rice
- 1.5 cups brown rice
- 2 cups water
- 1 Tbsp mirin
- ½ tsp kosher salt
- 2 Tbsp soy sauce
- 2 Tbsp ponzu sauce
- 1 cup water
- 12 dried shiitake mushrooms
- 1 piece nori wrapping paper
- 2 Tbsp brown sushi rice
- 1 leaf shiso, sliced in half
- ¼ avocado, sliced lengthwise
- 1 small handful shredded or pickled carrots
- 1 small handful fresh or marinated mung bean sprouts
- 1 pickled shiitake, stemmed, sliced
- 2 thin slices cucumber
- ½ tsp scallion, sliced thinly on a bias
- ½ tsp pickled ginger, chopped
- In rice cooker, combine rice, water, mirin and salt. Cook on “brown rice” setting.
- In small stock pot, bring soy sauce, ponzu and water to a rolling bowl.
- Add dried shiitake and lower heat to low.
- Cover and let simmer 30 minutes until shiitakes are soft and pliable.
- Stem shiitakes and slice. Set aside.
- Place nori wrapper shiny side down on bamboo mat. Add brown rice to form rectangle on bottom third of wrapper.
- Top with shiso, avocado, carrots, mung bean sprouts, shiitake, cucumber scallion and ginger.
- Roll wrapper tightly over filling, using bamboo mat, and squeeze gently to compress roll.
- Continue to roll and seal the end of nori wrapper with a dab of cold water. Slice into pieces using a sharp knife that has been run under cold water.