Brown rice gives California rolls a pleasantly nutty flavor and a little more texture. The key is allowing the cooked rice to cool completely after seasoning so it becomes easy to spread and roll.
Prepare the rolls with a bamboo mat, then serve them with wasabi and reduced-sodium soy sauce for a fresh homemade snack or light meal.
THE RECIPE
Brown Rice California Rolls
Prep20 min
Cook20 min
Stand & cool25 min
Total65 min
Servings6
Ingredients
Instructions
- Combine the brown rice and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 20 minutes, until the water is absorbed.
- Remove the rice from the heat and let it stand, covered, for 10 minutes. Stir the rice vinegar and sugar together in a small bowl, then gently fold the mixture into the rice. Let the seasoned rice cool for 15 minutes.
- Set a bamboo sushi mat on your work surface. Lay one sheet of nori on the mat with a long edge facing you. With damp hands, spread 1/2 cup of rice over the nori, leaving a 1-inch border along the top.
- Arrange 3 avocado slices in a horizontal line about 1 1/2 inches from the bottom edge. Add one portion of imitation crab over the avocado.
- Lift the edge of the mat and nori closest to you, fold it over the filling, and roll firmly, applying gentle pressure with each turn. Seal the exposed edge with a few drops of water or several grains of rice.
- Repeat with the remaining ingredients to make 6 rolls. Using a serrated knife dipped in hot water, cut each roll crosswise into 6 pieces. Serve with wasabi and reduced-sodium soy sauce.
Per serving: 197 calories · Protein 5 g · Carbs 33 g · Fat 5 g · Fiber 4 g · Sodium 241 mg