Photo of Brown Rice California Rolls by WW

Brown Rice California Rolls

Total Time
1 hr 5 min
15 min
50 min
Brown rice sushi? You bet! For an added kick, add wasabi paste to the soy sauce.


Uncooked long grain brown rice

1 cup(s), short-grain (not instant)

Unseasoned rice vinegar

1 tsp(s)

Nori seaweed

4 sheet(s)

Cooked Alaskan king crab leg

6 oz, or four 1.5 oz crabstick legs


½ medium, Haas, sliced


½ cup(s), julienned

Low sodium soy sauce

8 tsp(s)


  1. Preheat oven to 300ºF.
  2. In a medium saucepan, combine 2 cups of water, rice and vinegar; set pan over high heat and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and rice sticks together, about 30 to 35 minutes total; remove from heat and let cool.
  3. Meanwhile, place seaweed sheets on a baking sheet and place in oven. Toast until warm and soft, about 1 to 2 minutes. Arrange seaweed on a flat surface or bamboo sushi mat. With wet hands, press rice onto seaweed (about 1/4 cup per sheet) to within 1/2-inch of edges. Press until rice is flat and forms an even layer.
  4. Arrange 1/4 each crab, avocado and cucumber down centre of each sheet. Starting from one end and pressing down gently, roll up seaweed into a tight roll.
  5. Using a wet, sharp knife, slice each roll crosswise into 4 pieces (discard the ends if they have no rice or filling). Serve with soy sauce on the side. Yields 4 pieces sushi (1 full roll) plus 2 teaspoons of soy sauce per serving.