Brown Rice and Quinoa Sushi Rolls


  • ⅔ cup short-grain brown rice
  • 2 ⅓ cups water
  • 1 pinch sea salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon cider vinegar
  • 1 tablespoon mirin (Japanese sweet wine)(Optional)
  • 2 tablespoons turbinado sugar
  • ½ teaspoon sea salt
  • ½ cup quinoa
  • 4 sheets nori (dry seaweed)
  • ½carrot, shredded
  • ½cucumber, cut into thin strips
  • 1avocado – peeled, pitted, and cut into thin strips
  • Directions

  • Step 1

    Rinse and drain brown rice and bring to a boil in a saucepan with water and a pinch of sea salt. Reduce heat to low, cover pan, and simmer rice for 30 minutes. Rice will not be dry.


  • Step 2

    Meanwhile, stir rice vinegar, cider vinegar, mirin, sugar, and 1/2 teaspoon sea salt in a bowl until sugar and salt have dissolved. Set the vinegar mixture aside.

  • Step 3

    Stir quinoa into rice and cooking liquid, bring to a boil, and reduce heat to low again; simmer until rice and quinoa are both tender and liquid is absorbed, about 15 more minutes. Transfer rice and quinoa into a large bowl and gently mix the vinegar mixture into the rice, spreading the grains out a little as you mix to help dry and cool the rice and quinoa. Let rice mixture cool until warm, about 10 minutes of stirring and fanning.

  • Step 4

    Place a nori sheet onto a sushi mat. With wet fingers, lightly press about 1/4 the rice mixture onto the nori sheet in an even layer, leaving about 1/2-inch uncovered at the top of the sheet. Place about 1/4 the shredded carrot, cucumber strips, and avocado slices in a line across the bottom of the rice.

  • Step 5

    Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Unwrap the roll and cut into 6 pieces to serve; repeat with remaining ingredients to make 4 rolls.

  • Cook's Note:

    If you wish, spread a thin layer of mayo across the rice, with the option of adding a little wasabi to the mayo. Another option is to sprinkle the rice with sesame seeds or gomasio prior to rolling.

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