Brown Rice Vegetable Sushi

I love sushi but sometimes it can get really pricey to go and eat it so as an alternative I make it at home. Mine may not look as good a the ones in the restaurant but they sure taste good and my family loves it :-)

This time around I didn’t use fish but sometimes I buy salmon and make spicy salmon rolls. The sauce that I use for the salmon rolls is the one posted below. It is an amazing, unique, and tasty sauce.

If you have an Asian supermarket you will find all the ingredients to make sushi there. The Nori, sushi seasoning, sushi rice, rolling mat etc

If you venture to make this you can fill them up with whatever ingredients you may prefer. Enjoy!

Here you can see the first stages. Placing the nori sheet over the mat and placing a couple of tablespoons of rice followed by the veggies and sauce. The next step is to roll it up and cut it into pieces :-)

Not very attractive looking but nevertheless super tasty and healthy, and much more economical than going out!!


Brown Rice Vegetable Sushi

Yield: 4 servings


4 cups of sushi brown rice
1/4 cup sushi vinegar (Make sure you get one without high fructose corn syrup if you can)
8-10 nori sheets
3-4 carrots, cut lengthwise
1 cucumber, cut lengthwise


3-4 tablespoons mayonnaise
2-4 tablespoon sesame oil
1/4 cup soy sauce
1 tablespoon sriracha



Cook the rice and add the sushi vinegar to it. Place a sheet of nori on the mat and spread about 3 tablespoons of rice on it making sure the rice sticks to the nori sheet. (I use a wooden spoon to help me spread the rice evenly)

Line a piece of carrot, cucumber and 1 tablespoon of the sauce along the middle of the rice.
Start to roll using the mat to keep the roll tight. Wet one end of the nori sheet with a little water before finishing the roll.

Using a serrated knife, slice the roll into 1-inch segments. Serve with sweet chili sauce, soy sauce, ginger or wasabi .

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  1. Great quesadilla recipe. I still have some gulf shrimp frozen. Thanks for sharing.

  2. these look so yummy! we have shrimp fajitas on the menu this week and now I’m extra excited ;)

  3. I just learned about your blog from the Jamie Oliver newsletter. This is the first thing I’ve made but it won’t be the last – delicious! I added in some fat free refried beans, and subbed in a mexican cheddar blend for the provolone, and used up a random half zucchini as well. And bonus: my 3 and 6 year old sons ate them up too! Keep up the great blog!

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