Brown Rice vegetarian Sushi

Brown rice Sushi

2 cups cooked mushy Brown rice

4-5 tsp toasted sesame seeds

2-3 tbsp seasoned sushi rice vinegar

Mix the rice, rice vinegar and sesame seeds and set aside. 

1tsp wasabi powder

Mix wasabi powder with 6-8 drops of water, form a paste and set aside.

Pickled sushi ginger 20 pcs served along side sushi.

4-5 Roasted sushi seaweed 8x7 inches.

3-4 cup of Desired shredded or thinly sliced vegetable and fruits. I used broccoli slaw, green apple, Avocado and fried tofu.

Mild Soya sauce or it's substitute served along side sushi.

1 Bamboo mat 10x10 inch

For Fried Tofu ( optional) you can use  plain thinly sliced tofu instead.

5 tbsp all purpose flour

1 tbsp Corn starch

2-3 pinch all spice seasoning.

1 tsp soya sauce

2-3 pinch salt

water to make dipping batter.

 Mix all all purpose flour, corn starch, all spice, salt, soya sauce and water and form a paste like batter.

Slice tofu in desired size and dip them in this batter and deep fry in oil on high flame in small skillet. Set aside.

Thin slice baby cucumbers, avocado and  apple. ( I have used shredded carrots, raw or semi ripe mango, jalapeño, asparagus, spring onion, capsicum, or just about any combination of fruit and vegetable to balance crispness, sweetness and sourness)

Lay the bamboo mat on a flat surface, place one sheet of sea weed over it. Spread thin layer of brown rice all over the sea weed with medium pressure so rice sticks to it. On one end place layer of each vegetable, fruit and tofu across the sea weed. Slowly using the Bamboo mat roll the sushi in pinwheel shape tucking in all the filling to form a log. Prepare all five sheets in this manner and set aside. With a sharp knife carefully cut them into 1 inch thick sushi roll and place them in a platter. serve with soya sauce, pickled ginger and wasabi.