There are tons of options when it comes with what to fill your sushi rolls with. Get creative! And yes, I know it's technically not sushi (this a fish-free dish), but I don't know what else to call it. So let's just pretend that my title makes sense, mmmkay?
I made our sushi with long grain brown rice because that's what we had in the house, but if you want to be more traditional you can use short grain sushi rice. Or even short grain brown rice will work too. Basically just use what you have and prepare it correctly (details below) so that it sticks together.
1.5 cup uncooked rice
2 tbsp rice vinegar
2 tbsp sugar (I used beet sugar)
1 tsp salt
5 nori/seaweed sheets
Veggies and/or tofu, prepared however you like (more info below)
- Start by preparing the rice according to the package directions. For me that meant bringing the uncooked rice plus 3 cups of water to a rolling boil, then reducing the heat to a simmer until the water is absorbed and the rice is fully cooked.
- Place the cooked rice in a bowl and mix in the rice vinegar, sugar and salt. Let cool for at least 20-30 minutes. I place the bowl in the fridge to hurry this part along.
- While the rice is cooling, prepare the ingredients that you want to use inside the rolls. I usually do a combination of baked tofu, chopped veggies and/or roasted sweet potatoes.
- Once everything is ready to go, place a nori wrap shiny side down on a cutting board or other flat surface. Make sure you have a little bowl of water nearby, to dip your fingers in when the rice starts to stick to your fingers and to seal the nori wraps.
- Spread the rice on the bottom half of the nori wrap (about 1/4-1/2 inch thick) and lay your veggies/tofu down about an inch from the bottom.
- Starting from the bottom, roll the nori forward, squeezing tight as you go. Some find it helpful to use a bamboo mat, but I prefer to just use my hands. If it's your first time rolling sushi, don't worry if it takes a few tries to get the roll right.
- Once your roll gets to the end of the rice, cut off the remaining nori leaving about 1/2 inch on the end to seal the roll. Swipe a little bit of water along the 1/2 inch end then roll the nori forward to seal it closed.
- Continue this process until all of your rolls are complete. Then, using a sharp knife, cut each roll into 1 inch thick pieces.
- Serve chilled with a Braggs Liquid Aminos or soy sauce for dipping. Stir in a little wasabi if you're feeling spicy.
- Store in an airtight container in the fridge. They taste just as delicious as leftovers, which I almost never say about a dish. So go ahead and make a big batch to enjoy them for a few days!