I am one of those people that loves sushi and surprisingly enough my two and six year old can’t get enough of it. I tend to make sushi at home but the rolling of the rice and all can get a bit time consuming so today I decided to make a salad version instead!!

This Brown rice Sushi salad is a good alternative to rolling sushi and the result is still very good.

For those people that do not like raw sushi, I actually don’t give the raw part of things to my kids, adding cooked shrimp, cooked chicken or just vegetables it is a great alternative. Any protein of choice will pretty much work here. Next time I make this Brown rice Sushi salad I will try it with fried organic tofu.

This Brown rice Sushi salad is also very versatile as you can add or omit ingredients to your liking. This is a great refreshing salad perfect for the up coming warmer days so I hope you get to try it.

Enjoy!!

You can add or omit any ingredients to your liking to the sushi salad. Also when adding the vinegar and sesame oil you may want to add more or less than what I have written in the recipe.

Brown rice sushi salad

Miryam's original recipe

Yield: 6-8 servings

Total Time: 30 minutes

Ingredients:

3 cups brown sushi rice
1/3 cup rice wine vinegar
1/4 cup good quality sesame oil
1 lb medium cooked shrimp
2 carrots, chopped
2 cucumbers, chopped
1 red onion, chopped
10-12 sheets Nori, cut into strips
Herring roe, fish eggs, optional
Sesame seeds, optional

Directions:

Cook rice according to package instructions. (I cook mine in a rice cooker which I think it helps a lot in getting the rice perfectly cooked)

When the rice is cooked through place it in a big bowl. Add all of the remaining ingredients and combine with a spatula. Serve.

Adding organic soy beans and pickled ginger it is also really good on this.

Nutrition facts calculated based on the recipe giving 7 servings. This is high in vitamin A and manganese.

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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

Ingredients:

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

Sauce:

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

 

Directions:

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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