Brown Rice Maki
You can fill these maki with anything you like - just with veggies for the vegetarians or with chicken, salmon, tuna etc.
Preparation: 30 minutes
Cooking: 15 minutes
1 cup brown short-grain rice
2 ½ cup water
4 sheets nori seaweed
4 tablespoons of rice vinegar
1 avocado, sliced
1 Persian cucumber, cut into strips
½ red pepper, cut into strips
½ roasted chicken breast, cut into strips or smoked salmon
Soak your rice overnight – this opens up the grain and allows the arsenic to escape
Drain the rice and rinse thoroughly with fresh water next day
Put 1 cup of rice and 5 cups of water in a pot and cook until the rice is tender – do not allow it to boil dry.
Drain the rice and rinse again with hot water to get rid of the last of the cooking water.
Put the cooked rice into a big bowl, cover with a tea towel and let it stand for 15 minutes or so.
Drizzle the rice vinegar over the rice and toss with a wooden spatula.
Place the nori seaweed sheet on a bamboo sushi rolling mat (shiny side down).
Put ¼ of the rice on the sheet, spreading it out evenly on the sheet with wet hands – leave about an inch (3 cm) on the top free.
Place the avocado, cucumber, pepper and chicken or salmon about 1 inch form the bottom across the sheet.
Very lightly wet the top of the nori sheet (that helps to stick the maki together when you roll it).
Using the bamboo mat to help you, roll the maki closed (start at the bottom and roll up, getting the mat out of the way as you roll up).
Cut into pieces with a sharp, wet knife.
Nutrition (per serve):
Calories 226; Fat 7.9 g; Sat. Fat 0.9 g; Carbs 27.6 g; Sugar 0.6 g; Fiber 1.4 g; Protein 11 g