I'd like to say I make brown rice sushi because I'm super concerned with eating whole grains and I'm a health nut. But the truth is, brown rice sushi is a lot easier to make than regular sushi. You can stir the rice as much as you want and it holds it shape and it never gets gummy. Those of you who have tried making sushi at home will know what I'm talking about -- it's very easy to gum it up, especially if you're new to making it. The health thing? A bonus. So let's get started. Rinse, then cook some short-grain brown rice. (I use my rice cooker. This is a serious step toward making rice cooking a foolproof affair. If you don't have one, do yourself a favour and get one. I used 2 rice cooker scoops -- which is equivalent to 1-1/2 cups dry rice -- and added water to come up to the appropriate line. If you don't have a rice cooker, just follow the package instructions, leaving out any salt or butter. But seriously -- get one!!) [caption id="attachment_2494" align="aligncenter" width="399" caption="Hot cooked brown rice in rice cooker"] [/caption] Sprinkle with 3 tbsp seasoned rice vinegar and toss to combine. Let the rice cool to room temperature, tossing occasionally to help release steam. On a sushi mat or tea towel, lay down a sheet of nori, rough-side-up, with one short end toward you. [caption id="attachment_2495" align="aligncenter" width="399" caption="A sushi mat makes this easy, but a tea towel also works"] [/caption] Scoop up about 3/4 cup cooked rice and with wet fingers, sprinkle the rice over the nori [caption id="attachment_2496" align="aligncenter" width="399" caption="Sprinkle the rice evenly over the nori to nearly cover, leaving bit of a border"] [/caption] With wet hands, press down firmly on the rice to pack it into a dense layer [caption id="attachment_2497" align="aligncenter" width="399" caption="Wetting your hands makes them nonstick!"] [/caption] Arrange the filling of your choice in a strip at the end closest to you. (Get creative! Veggies, cooked egg, avocado, smoked salmon, cooked shrimp, spicy mayo... Make this sushi roll your signature creation! I know the pickled ginger is supposed to go on the side, but throw that in there, too, if you feel like it. I did. So what? There are no rules.) [caption id="attachment_2498" align="aligncenter" width="399" caption="I used a little pickled ginger, slivered carrots, red peppers and garden cucumber"] [/caption] Now just roll it up! [caption id="attachment_2500" align="aligncenter" width="400" caption="Roll it tightly using the sushi mat"] [/caption] With a sharp and slightly dampened knife, slice into rounds. [caption id="attachment_2501" align="aligncenter" width="399" caption="Wipe knife with a damp towel between slices"] [/caption] Enjoy your signature sushi roll with soy sauce and wasabi. Have you ever made sushi at home? Are you, like me, a rice cooker fan?