Go Back
An overhead image of a container holding pieces of shrimp tempura sushi with pickled ginger and wasabi paste on the side, with a bowl of soy sauce in the top left corner and a pair of chopsticks on the top right.
Print Recipe
5 from 2 votes

Clean Eat Brown Rice Sushi

This easy-to-make and clean eat version of sushi hits the spot every time!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Entree
Cuisine: Japanese
Servings: 4
Calories: 291kcal
Author: Kitrusy

Ingredients

For the Rice:

  • 1 cup brown rice (short grain)
  • 2 1/4 - 2 1/2 cup water
  • 1/2 tbsp extra light olive oil
  • 1/2 tsp Himalayan salt
  • 1 - 1 1/2 tbsp rice vinegar

For the Quick Shrimp Boil:

  • 8 extra large shrimp (peeled and deveined)
  • 1 cup water
  • 1 grain fresh garlic
  • 1/2 tsp Himalayan salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp Chipotle Powder

To Assemble the Roll:

  • 8 half-sheets sushi nori (seaweed) (or 4 whole sheets)
  • 1/2 cup carrots (cut in matchstick)
  • 1 Haas avocados (sliced)

To serve: wasabi paste, pickled ginger, soy sauce

Instructions

  • Prepare the rice by washing 3-4 times until the water runs clear. Add the water, oil, and salt and set the rice to soak for 20 minutes. 
  • Allow the rice to cook until all the water is absorbed. Fluff the rice and allow to sit without heat for 20 minutes so it can steam through. 
  • Once the rice is cooked through, fold in the rice vinegar to disperse it.
  • Prepare the roll by placing the nori onto a clean flat surface or onto a bamboo mat or even a sheet of plastic.
  • Cover the surface of the nori with a thin, even layer of rice. Ensure that you place the rice on the rough side and that the shiny side is facing downwards.
  • Place your fillings of choice onto the rice in horizontally layered lines.
  • Roll the nori tightly and allow it to rest seam-side down for a few minutes.
  • Using a clean, sharp knife, cut the sushi log into bite-sized 1"-1½" rolls.
  • Serve with optional condiments such as wasabi, pickled ginger, and soy sauce.

Notes

  • Keep an eye on your rice, if you hear it start to "fry" check to ensure that the bottom isn't burning and add more water as needed.
  • This recipe can be customized to suit your personal taste and preferences. Any fish (cooked or raw though be aware of all warnings when consuming raw meat) or cooked meat can be used.
  • You can easily make a vegetarian option by omitting the protein in favor of any vegetable of your choice. Prime options include carrots, avocado, cucumber, green peppers, radishes, etc.
  • To make your own pickled ginger, slice ginger into thin slices. I find using a mandoline is best for this. Salt the ginger and set aside for 30-45 minutes before drying the slices on a paper towel and placing in a sterile,heat resistant jar. Boil rice wine vinegar (a good ratio is 1 part ginger to 1.5 parts rice wine vinegar) and a touch of honey on low until the sharp vinegar smell has dissipated. Pour the rice wine vinegar into the jar with the ginger and cover tightly. Refrigerate for up to eight months.
  • If you like your ginger to be pink like some commercial sushi ginger, you can add a few drops of beet root juice to the rice wine vinegar before you pour it into the jar.