- 3 cups water
- 1 1/2 cups uncooked short-grain brown rice
- 3 tablespoons seasoned rice vinegar
- 1/4 cup seasoned rice vinegar
- 1/4 cup water
- 1 large carrot, peeled and cut into 4-inch-long matchstick strips
- 1 English cucumber
- 4 nori sheets (seaweed)
- 4 ounces thinly sliced cold-smoked salmon
- 1 tablespoon toasted sesame seeds
- calories 114
- fat 1.3 g
- satfat 0.1 g
- monofat 0.3 g
- polyfat 0.3 g
- protein 4 g
- carbohydrate 21 g
- fiber 1 g
- sugars 2 g
- Est. Added Sugars 0 g
- cholesterol 2 mg
- iron 1 mg
- sodium 134 mg
- calcium 23 mg
How to Make It
To prepare rice, bring 3 cups water and rice to a boil in a medium saucepan; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand, covered, 10 minutes. Uncover; drizzle with 3 tablespoons vinegar, tossing well to combine. Spread rice out onto a jelly-roll pan to cool. Cool to room temperature.
To prepare carrot, bring 1/4 cup vinegar and 1/4 cup water to a boil in a small saucepan. Add carrot; cook 2 minutes. Let cool in saucepan 5 minutes. Drain and pat dry.
Cut a 4-inch-long chunk of cucumber. Cut in half lengthwise; cut each half lengthwise into 4 pieces.
Wrap a sushi mat entirely in plastic wrap. Arrange 1 nori sheet on mat, rough side up; using damp hands, pat about 1 1/4 cups rice over nori. Flip nori over, rice side down. Arrange 1 ounce salmon, 2 cucumber pieces, and one-fourth of carrot along edge of nori closest to you. Roll up nori tightly using mat. Place roll, seam side down, on a cutting board. Repeat procedure with remaining nori, rice, salmon, cucumber, and carrot. Sprinkle rolls with sesame seeds, pressing gently to adhere. Cut each roll into 9 pieces.
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