Best Brown Rice And Quinoa Sushi Rolls Recipes

QUINOA BROWN RICE SUSHI

Quinoa Brown Rice Sushi image

Provided by Dr. Mao Shing Ni

Categories Soy Vegetable Vegetarian Dinner Quinoa Tofu Avocado Root Vegetable Carrot Healthy Vegan Brown Rice Advance Prep Required Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 cup sticky brown rice
1/2 cup quinoa
8 ounces baked bean curd/tofu, cut into long thin strips
4 to 5 carrots cut into matchsticks
4 nori seaweed sheets
2 pickled cucumbers (low sodium), cut into matchsticks
2 avocados, peeled, pitted, and sliced
Cilantro sprigs, for garnish
Pickled ginger, for garnish

Steps:

1. Place the rice, quinoa, and 3 cups water into a rice cooker and cook according to the manufacturer's instructions. (You can also cook the rice and quinoa in 3 cups water in a pressure cooker for 15 minutes).
2. Bring a saucepan of water to a boil and cook the carrots until softened, about 30 seconds. Drain and rinse them under cold water.
3. Unroll a bamboo sushi mat on a work surface and put a sheet of nori on it. Wet your hands and divide the rice into 4 equal portions. Divide one portion into 4 small, firm balls and press them evenly onto the nori, covering the entire sheet with a thin layer of grains. Evenly spread one-quarter of the bean curd, one quarter of the carrots, one-quarter of the cucumbers, and one quarter of the avocado in the center of the rice. Using the mat as a guide, roll the topped nori tightly and evenly into a sushi roll, wetting the edges of the nori sheet with water if necessary, so it sticks together at the seam. Repeat three more times with the remaining nori, rice, and vegetables.
4. Slice the rolls into 1 1/2-inch-thick pieces with a sharp, wet knife and transfer them to a serving platter. Garnish with cilantro and pickled ginger.

BROWN RICE & QUINOA SUSHI ROLLS

Brown Rice & Quinoa Sushi Rolls image

I like to make vegetarian sushi rolls at home and have worked on perfecting a brown rice version. I came across a recipe online that added quinoa to the mix and I love it! Adds that extra bit of protein to make this a well rounded light meal, snack or appy. I've changed that original recipe a bit and have streamlined the cooking process (less dishes the better!). My kids like to help roll these up. I've included cucumber, carrot and avacado as filling...of course you can fill with whatever you fancy. This makes enough to fill 4 nori sheets, which you can cut into 6 or 8 pieces each. Enjoy!

Provided by magpie diner

Categories Japanese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup short grain brown rice
2 1/3 cups water
1 dash sea salt
1/2 cup quinoa
2 tablespoons rice vinegar
1 tablespoon apple cider vinegar (if you don't have any, just use 3 tbsp rice vinegar)
1 tablespoon mirin (optional)
2 tablespoons organic sugar
1/2 teaspoon sea salt
4 sheets nori
1/2 carrot, grated
1/2 cucumber, cut into thin strips
1 avocado, cut into strips about 1/4-inch square
1 dash sesame seeds (or try Eden Food's gomasio)
2 tablespoons mayonnaise (mixed with a little wasabi)
wasabi, pickled ginger & soy sauce to serve

Steps:

Rinse and drain your short grain brown rice. Add the rice to a medium size saucepan along with the dash of salt and 2 1/3 cups water. (Yes, that too much water for the rice, but you'll add the quinoa to it as well later on). Bring to a boil, reduce heat to low and cover the pan. Set your timer for 30 minutes.
While the rice cooks you can mix up the vinegar(s), mirin, sugar and salt. I like to heat this up so that the sugar and salt fully dissolve. Set aside.
Also while the rice cooks you can cut up your filling (grate the carrot, slice up the cucumber and avacado). Set aside.
At the 30 minute mark, add in the quinoa and give it a quick stir. You may have to bring it back up to a boil to maintain the heat, then reduce back down to low and cover again. Set your timer for 15 more minutes. At the end of the 15 minutes both the rice and the quinoa should be tender and nicely cooked.
Remove your rice mixture from the pan. You can turn it into a large mixing bowl, or even onto a cookie sheet. Spread it out so that it cools more quickly. Mix in the vinegar mixture, carefully folding it into the rice. I like to use a rice paddle (flat sort of spoon), fanning it out as you go to help the rice cool off. Adjust the seasoning if need be, adding more vinegar if you like. (I wouldn't add more salt because you generally serve with soy sauce).
After about 10 minutes the rice should have cooled off quite a bit and be ready to work with. (You could prepare this far in advance, remembering it's best to work with the rice at room temperature).
Cover up your sushi mat with plastic wrap or a clear plastic bag (I put it inside a large ziploc). Place a sheet of nori on your mat (shiny side down).
Eyeball your rice mixture into 4 equal portions and place one portion on your sheet of nori. Pat it down with damp hands to cover the lower half of the nori sheet with rice. There is usually a picture on the back of the nori packaging to show you how to spread the rice and roll it up. I like to keep a mug of water nearby to dip my fingers into.
If you wish, spread a thin layer of mayo across the rice, with the option of adding a little wasabi to the mayo. Another option is to sprinkle the rice with sesame seeds or Gomasio at this point. Place your fillings in a straight line across the middle of your rice. Lift the sushi mat and fold over and roll, to form a log. This might take practice if it's your first time, but basically connect the bottom of the sheet closest to you, to the top of the rice mixture, which should result in your filling being perfectly in the middle (or not! -- still tastes good!). Use the mat to help you tighten up the sushi log then release it.
Repeat to use up all the rice and you should have 4 sushi logs. With a very sharp knife (I like a bread knife myself), cut each log into 6 or 8 equal pieces.
Serve with wasabi, picked ginger and light soy sauce. Enjoy!