Brown Rice Sushi
If I could eat one meal for the rest of my life, it would be sushi. Ever since I was a little girl, I have LOVED sushi. My parents literally used to pack my seaweed in my lunch box... now it makes sense why was I never invited to play post lunch...
Sushi is one of those cuisines that is incredibly intimidating to make at home. People (myself included) would rather pay top dollar for a sushi chef to prepare their raw fish than themselves. I started to ask myself, what's the difference? I live in a city that has access to some of the freshest fish there is. If it's sushi grade, why not save a buck, have some fun, and make it at home?!
What I found is, making sushi is SO fun, and not as hard as you think! You can get super creative with your fillings, but I did a spicy tuna and a shrimp and avocado roll. Once I got comfortable with that combo, I added in some additional veggies to have variation!
To make sushi at home, you will need a sushi mat and some saran wrap. The saran wrap helps the rice not stick and makes the rolls sooo much easier to cut (which was actually the hardest part for me). I got my sushi mat on amazon for only $5!
{Brown Rice Sushi}
Serves 2-4
Ingredients:
1 filet sushi grade tuna
1/2 pound raw, peeled and deveined shrimp
2 tbsp mayo
2 tbsp + 1 tsp sriracha
3 tbs rice vinegar
1 cup short grain brown rice
2 tbsp cane sugar
1/2 tsp salt
Roasted seaweed
1 avocado
Ginger, sesame seeds and soy sauce to accompany
Directions:
Rinse the rice until the water is no longer cloudy. The rice will expand, so follow a 1:1 water/rice ratio when cooking the rice. Aside from the water/rice ratio, cook the rice according to package instructions.
While the rice is cooking, prep the fish. Begin by chopping the tuna against the grain into bite size pieces, and set aside.
Bring a pot of water to a boil and add the shrimp. Boil for 3 minutes. Drain, and place shrimp in cold water to cool. Remove shrimp and set aside.
Combine the mayo and sriracha to make a spicy mayo sauce. Toss tuna in sauce to coat, and reserve the excess sauce for dipping or adding to other rolls.
A few minutes before the rice is finished, combine the rice vinegar, sugar and salt in a saucepan over high heat until the sugar is dissolved. Add to the cooked rice.
While the rice is cooling, chop your avocado (feel free to add additional veggies here if you'd like, I added a few shaved carrots in some of my rolls).
Now that your shrimp is cooked, tuna is spicy, veggies are prepped, and rice is cooled -- it's time to get rolling!
Line your sushi mat in saran wrap to prevent stickiness and help with roll cutting.
Place one piece of seaweed on lined mat. Top with a few spoonfuls of rice, and spread evenly over seaweed.
Add your desired filling about 1 inch in. You want to make sure there is enough rice to come up over the filling on the first roll.
Lift the mat, and bring rice/seaweed down over the filling. Press firmly on the mat to seal. Continue rolling tightly. Delicately lift the mat. If the seaweed is not sealed fully, add a little water at the border.
Slice with a sharp knife.
