Brown Rice Sushi Rolls

I recently taught a cooking class about weight loss and this was one of the dishes I prepared. You might at first think I promoted this recipe because it does not contain any refined carbs, wheat, gluten, dairy and has a modest amount of calories. These factors might enhance the effects of weight loss but the importance of this recipe was to highlight the mineral iodine, richly abundant in seaweed. A disclaimer: this recipe alone will not have you shedding pounds off your weight. You body requires iodine to make thyroid hormones, which are responsible for your body’s metabolism. Often if a deficiency is present it will slow down your metabolism and provoke many other side effects. This includes but is not limited to a sluggish metabolism, a sense of overwhelm, thinning hair, trouble losing weight etc. If you can recall the periodic table iodine is a halogen and has similar properties as fluorine, bromine, and chlorine. In their active form they become halides and are better own as fluoride, bromide, and chloride. Fluoride and bromide are of particular concern because they are found commonly in the diet. Bromide is used as an anti-caking agent in the baking industry. Fluoride is a neuro-toxin and waste product often diluted into many municipality water supplies. Nature abhors a vacuum. If there is a vacancy in nature something will come in and take its place. It is possible that this is happening with thyroid hormones.If iodine is not present in the diet, the elements I have discussed are capable of taking its place. For this reason I think its important to incorporate iodine rich foods in the diet. This recipe is great because you can draw from a smorgasbord of ingredients. Play around with these hand rolls and make it your own. They make a great substitute to rice rolls or wraps etc. Click here for my homemade cayenne mayonnaise called for in this recipe.

Brown Rice Sushi Rolls
Print Recipe
Servings Prep Time
15 rolls 40 minutes
Cook Time
45 minutes
Servings Prep Time
15 rolls 40 minutes
Cook Time
45 minutes
Brown Rice Sushi Rolls
Print Recipe
Servings Prep Time
15 rolls 40 minutes
Cook Time
45 minutes
Servings Prep Time
15 rolls 40 minutes
Cook Time
45 minutes
Ingredients
Servings: rolls
Instructions
Sushi rice
  1. Rinse 1 cup of brown sushi rice well under a cold-water tap. Drain and transfer into a pot with 2 cups of water and sea salt.
  2. Bring to a boil and reduce to a simmer, covered for 45 minutes.
  3. When rice is ready add cooked rice to a non-metallic bowl (ceramic or wooden). Add the brown rice vinegar and with a wooden spoon stir the rice to season.
  4. Stop stirring for a minute then stir again, repeat this process three times total. The rice should be sticky and warm, not hot. Do not handle by hand until its warm enough to touch and will not steam the nori.
Filling
  1. While you wait for the rice prepare the filling. First make the spicy cayenne mayonaisse, see link above recipe guideline for recipe.
  2. If you have not already thawed the shrimp, take it out of the freezer and put it in a bowl. In the sink run it under cold water until thawed (approx. 15 minutes).
  3. Drain the shrimp and pat dry with paper towel. Mix about 1 cup of mayonnaise with shrimp and store in refrigerator until needed.
  4. Wash and prep the vegetables. Slice and julienne them as thinly as possible.
Assemble
  1. Start with one sheet of nori. Fold it in half and use one half with the coarse side facing up.
  2. Apply a thin layer of sticky rice to half the sheet. Diagonally position the vegetable and shrimp filling. Take the corner of the sheet and roll it into a cone shape.
  3. Apply sticky rice to end of the cone to seal it together.
Recipe Notes
This recipe is extremely versatile. Change the filling, protein, vegetables and sauce.
Prepare ahead of time and keeps in the fridge nicely for 2 days (depending on ingredients used).
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2 Responses

  1. Mitra says:

    Love the description.
    Looking forward to trying the recipe.

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