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

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.


This entry was posted on Thursday, May 29th, 2008 and is filed under Featured, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


6 Responses to “Brown Sushi Rice – A Wholesome Alternative”

  1. Gourmet Food on March 10th, 2010 at 1:03 pm

    thanks for that

  2. Melissa Peterson on July 3rd, 2012 at 8:04 pm

    Brilliant, just what I was looking for. I also like the choice of honey over sugar and will be interested to see what it tastes like.


  3. aimee darling, master nutrition therapist on July 22nd, 2012 at 9:40 pm

    You rock! Your videos are fab and the brown sushi rice was amazing. I FB posted a pic of the beautiful vegetables we loaded into our sushi tonight. And I’ll be linking you to to my site. Great job and thank you!

  4. admin on July 23rd, 2012 at 7:56 am

    I am so glad to that! Thank you. And I can’t wait to see your sushi creations.


  5. In the Kitchen with a Southern Sushi Chef » Blog Archive » Top 5 Surprising Farmers Market Finds for Sushi on July 25th, 2012 at 1:27 pm

    […] recipe. Honey serves to bring out depth in the rice, particularly if you’ve opted to make Brown Sushi Rice or MultiGrain Sushi Rice. Also, a little honey stirred into soy sauce and flecked with red pepper […]

  6. In the Kitchen with a Southern Sushi Chef » Blog Archive » Broccoli Stem Kimchee Inari Zushi on September 11th, 2012 at 3:34 pm

    […] these spicy sushi packets, I prefer the use of Brown Sushi Rice or MultiGrain Sushi Rice, but Traditional Sushi Rice works, […]

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