Serving size: 4 sushi rolls (~24 pieces sushi)
Tools needed for assembly:
Bamboo rolling mat - try your local health market
Hand fan or stiff piece of cardboard Sharp knife
3 cups short grain brown rice
4 sheets nori - seaweed
4-5 tbsp rice vinegar
1 tbsp finely granulated sugar (optional)
2 green/spring onions (white part only)
2 tbsp toasted black or brown sesame seeds
Filling ideas – use any vegetables or filling you desire these are just some ideas
Umeboshi plums/plum paste
Pickled radish (daikon)
Cook rice. Use 2cups water for every cup rice. Bring to boil. Turn to low and cover. Cook ~45min.
Meanwhile prepare fillings. Steam sweet potato until just soft, but not mushy. Slice into long thin sticks. Cook spinach and mix with toasted sesame seeds. Cut cucumber and carrot into long thin sticks. (May soak carrots in rice/balsamic/apple cider vinegar). Cut avocado into long thin strips. Chop fresh cilantro finely. Thinly slice pickled radish. Clean and prepare sprouts and arugula. Cut tofu into long thin strips.
In small bowl mix vinegar and sugar (optional). When rice is cooked, transfer into large glass bowl. Fan until cooled down. Add vinegar and sugar mixture. Stir well. Stir in green onions and sesame seeds.
Hold a sheet of nori with tongs and toast by waving it above an open flame, or place it in a frying pan over high heat until crisp and fragrant (not very long). Place nori, shiny side down, on a sushi mat or dish towel. With fingertips, spread approximately 3/4 cup rice over nori to make a thin layer, leaving 1/2 inch around edges uncovered. Make a lengthwise groove in center of rice; place fillings in groove.
Lift edge of mat or towel; roll nori away from you, tucking firmly as you go and taking are not to catch mat or towel in roll. When rolled, slightly moisten edge of nori; press to seal.
Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife. Serve the rolls with natural pickled ginger, tamari and green tea. Or try Sesame-Miso Sauce (find recipe on website).
You can prepare these rolls up to one day ahead, but no more. Do not cut the completed rolls; wrap them in plastic and cut just before serving.