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Brown Rice-Vegetable Sushi with Almond Butter Dipping Sauce

PREPARATION

15 min(s)

COOKING

30 min(s)

TOTAL

45 min(s)

SERVES

2

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Ingredients


1/2 cup brown rice (uncooked)

1 cup water

1 teaspoon brown rice vinegar (gluten free)

1 teaspoon pure maple syrup

Sea salt to taste

1 carrot (thinly sliced)

1/2 cup cucumber (thinly sliced)

1/2 avocado

1 tablespoon sesame seeds

2 nori seaweed (sheets)

1/2 tablespoon organic almond butter

1 tablespoon almond milk (or other plant milk)

1 pinch sea salt

Introduction

Packed with B vitamins, magnesium, protein, fiber and iron, brown rice is a much healthier alternative for sushi than white rice. As a bonus, it offers a lovely nutty taste too. Make this sushi with any veggies you like and serve it alongside this super-simple but ultra-decadent almond butter dipping sauce.

Preparation

Cook the rice with water in a covered saucepan until tender and the water has evaporated (approximately 20-30 minutes).
Stir in the rice vinegar, syrup and salt and leave to cool.
Place a sheet of nori on a sushi mat, and with wet hands, spoon a couple of tablespoons of rice onto the middle of it. Carefully spread and flatten the rice out to the sides, leaving about 3 cm at the top and bottom of the sheet free of rice. Press down to around 1 cm thickness.
Make a line of vegetables about 3-4 cm wide stretching from left to right. Sprinkle some sesame seeds on top.
Roll the sushi in an upwards motion, using the mat to squeeze and tighten the roll as you proceed. Let it sit for a couple of minutes before cutting it to the size you want.
To make the almond butter dipping sauce, simply mix the almond butter, plant milk and a pinch of salt together to form a smooth paste. Adjust the quantity of milk for the desired consistency.
Dairy Free
Detox Friendly
Vegan
Lunch
Gluten Free