Super Simple Brown Rice Maki |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Based on an ingenious recipe/method from /200 9/07/27/sushi-for-1/, using Brown Minute Rice! It's sticky by nature and fast, not to mention cheap and whole-grain! Ingredients:
1/2 cup brown minute rice |
1/2 cup water |
3 tbsp rice vinegar |
1 tsp sugar |
1/2 tsp salt |
3 sheets nori |
assorted filllings - eg. cucumber, asparagus, raw shredded beets/carrots, 1-2 oz extra firm tofu or fish (sashimi grade if raw!) |
Directions:
1. Place rice and water in a microwave safe bowl.
2. Cook on HI for 5 minutes, then allow to stand 5 minutes without stirring.
3. Spread out cooked rice in a non-reactive bowl. Fan and stir the rice to separate the grains.
4. Begin adding dribbles of seasoned vinegar mixture to taste, folding and stirring rice.
5. Place nori (shiny side down) on a bamboo mat.
6. Cover with 1/3 of the rice, leaving the furthest 1/4 of the nori plain.
7. Place a small amount of filling on the rice closest to you in an even layer.
8. Roll up tightly, using the bamboo mat to press roll into a cylinder.
9. After completing your roll, slice into bite-sized portions using a very sharp knife. Wipe and wet the knife in between cuts for a clean look.
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