Sushi Rice Recipe with Brown Rice & Quinoa

This Sushi Brown Rice & Quinoa can be used to make perfect sushi, like my Sweet Potato & Avocado Sushi Rolls.

Rice is the basis of sushi and thus getting the rice right is essential to making good sushi.

At the same time, I think sushi can be a core meal in a plant-based diet, and thus it's worth it to make your sushi rice more nutrient-dense when possible.

With this recipe, you can make beautiful plant-based sushi rolls that are exceptionally healthy.

To start with you want to use short-grain rice, not a medium- or long-grain rice.

Compared to long-grain rice, each short-grain kernel is more round and starchy, which helps the grains cling together and hold the rest of the sushi ingredients together. Long-grain rice is not sticky, which is what makes it ideal for rice salads and casseroles.

While traditional Japanese sushi calls for white short-grain rice, I use brown short-grain rice in this recipe because it has more protein, fiber, and minerals. The brown rice is slightly less sticky than white since there's relatively less starch, but it's still enough to make beautiful sushi.

White rice has so much starch that it's rinsed well before cooking to help reduce the starch level. However, since brown rice doesn't have as much starch, to begin with, it should just get one quick rinse to remove any unwanted debris.

The factor that has the most influence over the stickiness of this recipe is the quinoa.

I like to mix it in with the brown rice for more variety in flavor, texture, and nutrition. Quinoa has 8g of protein per cup vs. just 4g in a cup of short-grain brown rice.

Although the quinoa does decrease this mixture's ability to bind together, I find that it still works.

One recommendation I have when using the rice-quinoa mix is to layer your sushi with the nori on the outside, then the rice, and then the fillings. The nori helps to hold it all together.

Sushi can be prepared with the rice outside of the nori, but when using the rice-quinoa mix, this method allows for the rolls to fall apart easier. However, if you don't mind slightly messy eating, then, either way, will work.

The last switcheroo I did was in regards to the sugar.

If you're thinking... "sugar in sushi?!?" I'm not surprised.

Most people don't realize it, but traditional sushi is made with vinegar that's seasoned with sugar and salt.

In my Sushi Brown Rice & Quinoa, I leave out the salt and offer an alternative to white sugar.

At The Culinary Gym we want to make our food incredibly delicious and nutritious, so that's what we've done with this Japanese staple.

Now it's time to plan a night to make homemade sushi so you can put this unique recipe to the test!

Sushi Brown Rice with Quinoa

By Chef Katie Mae

Makes 4–5 cups | Ready 1 hour | Stores 5 days in fridge

INGREDIENTS

• 2 Medjool dates (optional)
• 3 tablespoons brown rice vinegar
• 4 cups water, divided
• 1 cup short-grain brown rice
• 1 cup quinoa

DIRECTIONS

1. Add the dates and rice vinegar to a small bowl, and set aside. The dates will sweeten the vinegar instead of adding processed sugar.
2. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, strain out the water, and repeat 2 to 3 times, or until the water is clear.
3. Add 2 cups of water and the rice to a medium saucepan and place over high heat. Bring the water to a boil. Once it begins to boil, reduce the heat to low and cover. Try not to lift the lid and do not stir. Cook for around 50 minutes, or until the rice is tender. Remove from the heat and let stand, covered, for 10 minutes.
4. While the rice is cooking, add 2 cups of water and the quinoa to a separate saucepan. Bring to a boil, and then reduce the heat to the lowest setting and cover. Cook for about 15 minutes, or until the water is absorbed and the quinoa is soft.
5. Transfer the cooked rice and quinoa to a large wooden or glass mixing bowl.
   After removing the dates from the vinegar, pour it over the grains. Mix well. Let the grain cool to room temperature before using to make sushi. Store it in the fridge to cool it faster.

CHEF'S NOTES

The rice and quinoa can be prepared in one pot. Add the cup of rice and two cups water, and then after it cooks for about 35 minutes, add the cup of quinoa and two more cups of water.

To do this in a pressure cooker: start with rice and water, cook for 15 minutes, quick-release the pressure, add quinoa and water, cook for 5 minutes, and then let the pressure release naturally.