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Brown Rice Sushi Rolls
Ingredients (serves 2-3)

200g Brown Rice soaked overnight

4 tbsp Apple Cider Vinegar or Brown Rice Vinegar

2 tbsp agave

1 tbsp tamari

6 sheets Nori

Fillings-  Shredded vegetables (eg pepper, cucumber, avocado, carrot, spinach) fresh herbs, pickled ginger, shredded chicken or salmon.


Rinse and drain the rice. Place in a small saucepan just covered with water. Bring to the boil and then turn down the heat and simmer with a lid on for 10-15 minutes until the rice is cooked. The rice should absorb all the water. Drain off any remaining water if necessary as the rice needs to be as dry as possible.

Transfer to a bowl and while still hot add the seasoning ingredients. These may vary according to taste. Stir the rice regularly as it cools.

When it is cool place a thin layer of rice over ¾ Nori. Lay a central line of filling. Roll up tightly. Wet the edge so that it sticks. Cut into 2 or 3 pieces.

Serve with Tamari to dip

Check out my Egg Nori Roll video to see how to cut the vegetables and to make your nori roll and also how to make a lovely orange and tahini dip.

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