Brown Rice Sushi with Smoked Salmon and Quick-Pickled Carrot
1 Hour 50 Mins
Serves 12 (serving size: 3 pieces)
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
Est. added sugars 0g
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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