Asian style DIY week continues with vegan sushi. I make these with short grain brown rice, no you don't get the same effect as if you were using proper sushi rice but it's a lot healthier!
Vegan Brown Rice Sushi
1 cup short grain brown rice
brown rice vinegar
daikon (aka mooli or Chinese radish)
Rinse and cook the rice in 2 cups of water for about 40 minutes until the rice is soft and the water has all been absorbed. Whilst cooking, add a tablespoon of tamari. Remove from the heat, cover and leave to stand for 10 minutes. Turn the rice out into a glass bowl, add two tablespoons of brown rice vinegar and a tablespoon of tamari, mix well and leave to cool for 15 minutes or so, turning occasionally with a fork.
If you have a sushi mat (it's helpful but not really necessary) place it on the work surface and place the nori sheet shiny side down. Smooth the rice down about half a centimetre thick with the back of a spoon. Leave a two centimetre gap where the end of your roll will be.
Julienne the carrot, daikon and cucumber and finely slice the avocado. Lay the vegetables (not too thick) in a row and top with a row of sprouts. Using the mat, roll the sushi as tightly as possible and with wet fingers, seal the edge. Lay the roll edge down for 5 minutes to sit before cutting with a wet, sharp knife, the thinner the better.
I got the original recipe from Epicurious.