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Brown rice mango sushi (v, lf)

This sushi is easy, festive, and perfect for summer (or for dreaming of summer!).
Makes about 20 sushi pieces.

Original post (with pictures) here.

1 cup brown rice
2 cups water
2 tbsp mirin or rice vinegar
3 sheets nori
1 large mango, cut into thin slices (you can use tinned mango if necessary)
1 large carrot, cut into thin slices
200g marinated and cooked tofu, cut into thin slices

1. Ahead of time, cook the brown rice in the 2 cups of water using the absorption method (cover, bring to the boil, reduce heat, simmer for 15-20 minutes). Allow the rice to cool. Stir the mirin through the rice and refrigerate until needed.
2. Take one sheet of nori and spoon cooled rice into a strip, approximately 2 inches in from one end. Top the rice with sliced mango, carrot, and tofu. Roll in from the near end and use water to seal the other end after rolling.
3. Repeat for the other sheets or nori.
4. Allow the sushi to chill in the refrigerator before slicing with a sharp knife.