In the Kitchen with a Southern Sushi Chef

Brown Sushi Rice - A Wholesome Alternative

One of the most popular healthy lifestyle suggestions is to make a switch from refined carbs to healthier whole grains. From standard pasta to whole wheat pasta. From white bread to whole wheat bread. And from white rice to brown rice. These changes are often simple and interchangeable, requiring little modifications to achieve desired results.

When substituting short grain brown rice for the traditional short grain white rice in sushi applications, the conversion requires a bit more than swapping the rice. But with a little know how, the results can be quite tasty. Here’s what you need to know:

1. To rinse or not to rinse. White rice requires rinsing until the water runs clear to eliminate starches. When using brown rice, it is not necessary to rinse the rice as much. One rinsing will do the trick.

2. White rice should be drained to ensure that the excess water does not affect the amount of cooking liquid. Brown rice does not have to be drained.

3. When steaming white rice, less water than rice is used. With brown rice, you will use a one to three ratio of rice to water.

4. Brown sushi rice is less sticky than traditional sushi rice and works best in hand rolls and other rolls where the seaweed rather than rice is on the outside.

Brown Sushi Rice
1 cup short grain brown rice
3 cups water

Dressing
1/2 cup plain, unseasoned rice vinegar
1/4 cup raw honey
1/2 TBSP sea salt

In a medium sized bowl, run cold water over rice and swish gently before draining. Place rinsed rice in a rice cooker with 3 cups cool water. Press start and DO NOT OPEN LID FOR EXACTLY 40 MINUTES.

While rice is steaming, whisk rice vinegar, honey and salt in a non metal bowl until mixed well. Set aside.

Dampen a wooden cutting board or bowl. (If using plastic, do not dampen. Never use metal for mixing sushi rice.) When the rice has steamed for exactly 40 minutes, place on the cutting board or in the bowl. Toss rice with about 1/4 cup the dressing or more to taste.

Smooth rice in a thin layer and allow to cool completely. DO NOT REFRIGERATE.

Makes 2 1/2 cups rice.