Sushi course part 1: Basic maki rolls with brown rice

Maki sushi with brown rice

I’m quite into sushi at the moment, and since eating take out all the time isn’t something I’m very fond of, I figured it couldn’t be to hard to make sushi myself. Turns out, it really isn’t! These maki rolls are filled with plain rice and a basic vegetable filling – I used cucumber and red ball pepper – though you can use whatever you like of course. There are much easier to make than inside-out rolls or other kinds, so I figured to start my little sushi course with these ones. I used brown rice for this, it’s slightly less sticky than white rice but works fine as a filling. I wouldn’t recommend using it for other types of sushi though, especially if you just start to make it on your own.

You need:

  • 70 g of brown suhi rice
  • about 100 ml water
  • 1/2 – 1 teaspoon of rice vinegar
  • a small pinch of sugar
  • one piece of cocumber (about 10 cm)
  • one piece of (red) ball pepper (about 10 cm long as well)
  • 1 nori sheet
  • some wasabi paste
  • soy sauce and gari (sweet, pickeled ginger) for serving

Wash the rice until the water is clear. Cook the rice with the 100 ml of water for about 30 to 40 minutes, add a little more water if the rice is not done yet. Remove the rice from the pot and place it in a small, non-metallic bowl. Season with rice vinegar and sugar and stir well. Leave to cool down to room temperature. In the meantime, wash and clean the vegatables and cut some long, about 1 cm wide stripes from it. Cut the nori sheet in half – you will make to long rolls, one filled with cucumber and one filled with ball pepper.

Once the rice has cooled down, place one half of the nori sheet on a bamboo sushi mat (if you search it in the store, it’s called makusi) with the long side facing you. Wet your hands – that will make it easier to handle the rice – and evenly distribute the rice on the nori sheet, leaving a margin of about 1 cm at the top. This bit is meant to overlap when you roll it and hold the whole thing together, so don’t forget leaving some space for it!

Now gently dab a stripe of wasabi paste on the rice and top it with the vegetable of your choice. Don’t use to much for the filling, these are going to be small rolls! Using the bamboo mat, roll up the rice-topped nori sheet from the bottom, slightly wet the overlaping nori and press it to the roll. Leave it for a couple of minutes to make sure it really holds together, then cut it into 6-8 pieces. Repeat with the rest of the ingredients. Serve with gari and soy sauce. Enjoy!

Note: What to do with the rest of the vegetables? I usually cut them into small dices and mix them with a mild dressing of rice vinegar, a neutreal vegetable oil, some salt and garlic for a nice and crispy salad on the side. Give it a try!


Filed under Recipes

3 responses to “Sushi course part 1: Basic maki rolls with brown rice

  1. pennilessveggie

    I must make these, super appealing to the eye!

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