Triple Seaweed Brown Rice Sushi - alive magazine

Name: Triple Seaweed Brown Rice Sushi - alive magazine
Ingredients: 1 cup (250 mL) water; 1/2 cup (125 mL) uncooked short-grain brown rice; 1/2 tsp (2 mL) kelp granules, or sea salt; 1 Tbsp (15 mL) unseasoned rice vinegar, or apple cider vinegar; 1 avocado, peeled and pitted; 2 tsp (10 mL) lime juice; 1/2 tsp (2 mL) dried wasabi powder, or prepared wasabi paste; 4 sheets nori (laver or sushi roll paper); 1 cup (250 mL) dried whole dulse, roughly chopped, or rehydrated wakame, roughly chopped; 2 tsp (10 mL) sriracha, optional; Pickled ginger, chives, and pea shoots, for garnish; Gluten-free tamari or soy sauce, optional

www.alive.com

Yes, you can make your own brown rice sushi at home! It’s surprisingly easy.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Cooking tools:

Saucepan
Fork
Mixing bowl
Sushi mat
Parchment paper
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Serving platter
Refrigerator
Stove
Plate

Ingredients

1 cup (250 mL) water
1/2 cup (125 mL) uncooked short-grain brown rice
1/2 tsp (2 mL) kelp granules, or sea salt
1 Tbsp (15 mL) unseasoned rice vinegar, or apple cider vinegar
1 avocado, peeled and pitted
2 tsp (10 mL) lime juice
1/2 tsp (2 mL) dried wasabi powder, or prepared wasabi paste
4 sheets nori (laver or sushi roll paper)
1 cup (250 mL) dried whole dulse, roughly chopped, or rehydrated wakame, roughly chopped
2 tsp (10 mL) sriracha, optional
Pickled ginger, chives, and pea shoots, for garnish
Gluten-free tamari or soy sauce, optional