Brown rice california rolls
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
It's easy to gobble down a tray of sushi in the wink of an eye. Swap the sticky white rice for brown rice and it will fill you up faster and keep you satisfied way longer. Dab these whole-grain rolls with wasabi paste for that sinus-opening, classically Japanese flavor. Make ginger-scented sticky rice, by dropping a slice or two of unpeeled fresh ginger root in the cooking water for the rice. It will infuse the grains as they simmer. You can also squeeze a wedge of lemon over these sushi rolls and forego the soy sauce if you really want to highlight the filling.
Ingredients
Uncooked long grain brown rice
0.5 cup(s)
Unseasoned rice vinegar
1 tsp
Nori seaweed
4 sheet(s)
Cooked Alaskan king crab leg
6 oz
Avocado
0.25 item(s), medium
Cucumber(s)1
0.5 cup(s)
Low sodium soy sauce
8 tsp
Instructions
1
Preheat oven to 300ºF.
2
Combine 1½ cups water, rice, and vinegar in medium saucepan; set over high heat and bring to boil. Reduce heat to low, and simmer, covered, until liquid is absorbed and rice sticks together, about 30 minutes; remove from heat and let cool.
3
Meanwhile, place seaweed on baking sheet and place in oven. Toast until warm and soft, 1−2 minutes.
4
Arrange seaweed on flat surface or bamboo sushi mat. With damp hands, press about ¼ cup rice over seaweed in even layer, leaving ½-inch border around edges. Arrange one-quarter of crab, avocado, and cucumber down center of each sheet. Starting from one end and pressing down gently, roll up seaweed into tight roll.
5
With damp knife, slice each roll crosswise into 4 or 5 pieces (slice off and discard ends if they have no rice or filling). Serve rolls with soy sauce on the side.
6
Serving size: 1 roll and 2 teaspoons soy sauce
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