It turns out that homemade sushi with brown rice is the bomb... My sister and I got rolling a few weekends ago and we were so over excited with the results. We had the loveliest day in the garden, so much food and even more to chat about - without a doubt the best way to spend a Saturday...
(Fishy sushi doesn't really do it for me, but my sis made some for her and her friend with prawn and wasabi mayo, so that is definitely worth a try if you like prawns.)
Many people go for sushi when they are forced to have lunch on the go - lighter than a sandwich but more filling than a salad - however it is not quite as healthy as people like to think. The white sticky rice used in sushi has been stripped of almost all its goodness to become how it is, making it empty calories that are going to cause a big spike in blood sugar levels. When rice is hulled it loses lots of insoluble fibre which is key for a healthy digestive system, and with the fibre goes lots of calcium, magnesium and potassium, as well as antioxidants and many other natural goodies. By making your sushi with brown rice you will be nourishing your body and feel fuller for longer, plus I personally think it has way better taste and texture.
Nori seaweed is the real superstar of this recipe - not only does it have a delicously salty and unique flavour, but it is packed full of chlorophyll, minerals and vitamins, which increase cellular metabolism, enhance vision, oxidize harmful compounds and protect your body against free radicals. It is easily available these days in all health stores and most supermarkets.
(quantity totally depends on how much sushi you want to make)
Cooked brown rice (slightly overcook it and add in a tsp honey and a pinch of salt)
Cucumber, avocado and pepper (sliced into match sticks)
(optional - prawns and mayo - to make wasabi mayo)
Lie a nori sheet on top of your sushi mat. Spread a thin layer of brown rice all over the seaweed.
Make a line of vegetables across edge of the sushi/rice closest to you. (You can now spread some wasabi/wasabi mayo or you can just add the wasabi to the soy sauce later for dipping).
Carefully roll up your sushi - keep it tight enough that the filling can't fall out but press lightly enough that your sushi roll stays round. My sister is a pro at this, but it took me a few attempts to get going! Repeat as many times as you like... We made LOADS.
Place the sushi rolls in the fridge to firm up for 10-20 minutes before you try slicing them into rounds. You will need a very sharp knife for this.
Serve with soy sauce for dipping and a sour and crunchy asian salad.