Brown Rice and Quinoa Sushi Rolls

May 17, 2023May 17, 20230 16
Healthy and Delicious Brown Rice and Quinoa Sushi Rolls Recipe
in Entree

Prep

45 min

Cook

20 min

Ready In

1hr 5min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2/3 cup short-grain brown rice
2 1/3 cups water
1 pinch sea salt
2 tablespoons rice vinegar
1 tablespoon cider vinegar
1 tablespoon mirin ( Japanese sweet wine ) ( optional )
2 tablespoons turbinado sugar
1/2 teaspoon sea salt
1/2 cup quinoa
4 sheets nori ( dry seaweed )
1/2 carrot , shredded
1/2 cucumber , cut into thin strips
1 avocado - peeled , pitted , and cut into thin strips

Nutrision Information

Servings Per Recipe
4
Calories
357
Sugar
8g
Fat
9g
Brown rice and quinoa sushi rolls combine the classic flavors of sushi with the health benefits of whole grains. These sushi rolls are filling and in season and have a nutty flavor that pairs well with the fresh vegetables in the fillings. The brown rice and quinoa fillings are a great source of nutrition and can be enjoyed as a light lunch or dinner. Making sushi can be intimidating at first, but with practice, you will find it is easy to make, and the results are delicious and healthy.

Instructions

1.Rinse the brown rice and add it to a medium-sized pot with 2 and 1/3 cups of water. Bring the water to a boil over high heat, and then reduce the heat to low. Cover the pot with a lid and simmer for about 45 minutes until all the water has been absorbed.
2.In a separate pot, add 1/2 cup of quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then lower the heat and cover the pot. Cook for about 20 minutes over low heat until the quinoa has absorbed all the water.
3.While the grains are cooking, prepare the sushi vinegar. Combine the rice vinegar, cider vinegar, mirin (if using), turbinado sugar, and 1/2 teaspoon of salt in a small saucepan. Heat over medium heat, stirring until the sugar has dissolved. Remove from heat when done.
4.When the rice is cooked, transfer it to a large bowl and fluff it up with a fork. Add the sushi vinegar and mix well. Let it cool for a few minutes.
5.Place a sheet of nori on a bamboo rolling mat with the shiny side facing down. Wet your hand in a bowl of water to prevent the rice from sticking too much to your hands. Spread about 1/2 cup of rice evenly over the nori, leaving about 1 inch at the top edge uncovered.
6.Place a few cucumber strips, avocado strips, and shredded carrot on the rice, about 1 inch from the bottom edge.
7.Roll the mat away from you, encasing the fillings in the rice. Keep the roll tight by pulling the mat towards you as you roll. Use a bit of water to seal the exposed nori edge.
8.Repeat the process with the remaining nori sheets and ingredients.
9.Slice the rolls into 6-8 bite-sized pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.

PROS

This recipe is a healthy alternative to traditional sushi rolls that use white rice.

Brown rice and quinoa are high in fiber, vitamins, and minerals, and can help you feel fuller for longer periods of time.

This recipe is versatile, and you can modify the fillings according to your taste preferences.

CONS

The preparation time for this recipe is longer than for traditional sushi rolls.

Brown rice and quinoa have a firmer texture than traditional sushi rice, which may not appeal to everyone.

HEALTH & BENEFITS

Brown rice and quinoa are both whole grains that are rich in nutrients like fiber, protein, B vitamins, and minerals like iron and potassium.
They both help lower the risk of heart disease, diabetes, and some types of cancer.
This recipe is also high in dietary fiber, which promotes digestive health and helps regulate blood sugar levels.

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