It has been a busy few weeks, while I have been cooking and taking pictures, it has been one of those times where things just get left by the wayside. With the summer holidays here, my older one who has been learning cooking at school is equally enthusiastic about trying out new recipes.
Sushi is one of our favourite family food choices when eating out. The convenience of this cold, handheld food of Japanese origin is hard to beat on a hot summer day. The vinegar and rice mixture with fillings like avocado, tempura and cucumber are my favourite ones. This recipe comes from a mix of leftover brown and wild rice with some mild apple cider vinegar and filled with cucumber sticks & avocado. Serve cold with a dash of soy sauce, pickled ginger and wasabi for something extra 😊
Brown & Wild Rice Sushi
Quick recipe to use up leftover rice and requires no cooking.
Vegan; gluten-free and Nut-free.
- 4 sheets Yaki Nori
- 1 Leftover Brown Rice
- 2 tablespoons Wild Rice
- 2 teaspoons Apple Cider Vinegar
- 1 teaspoon Kelp Flakes
- 6 – 8 Cucumber Sticks
- 1 medium Avocado, sliced thinly
Mix the rice, kelp flakes, salt and vinegar together in a mixing bowl.
Spread the Nori on a clean and flat surface. (The sheets I buy have markings on them, with the shiny side on the outside).
Cover the Nori sheet with the rice mixture in a thin and even layer leaving, an inch from all the sides.
Place the sliced fillings in a line all along the rice layer from one end to the other.
Start rolling the nori carefully, (I roll away from myself) while supporting the roll.
Use a drop of water to seal the other edge if required.
Cut into 2 inch pieces with a sharp knife (a blunt knife tears the nori, spilling the fillings out).
Eat fresh or, store covered in the fridge up to a couple of hours.