Sushi made easy with these healthy brown rice rolls stuffed with colourful veggies all wrapped up in toasted seaweed.
It’s been a while since I’ve made sushi rolls. Mr. Matt and I used to make them all the time when we first started dating – pre HealthNut days when I had all the time in the world haha. We would bring them to family dinners to show off our skills and they were always such a hit!! These days though, with our busy schedules, we’ve been picking up our sushi rolls at our local sushi restaurant when the cravings hit. However, to be honest, there’s just something so satisfying and not to mention fun when you pull up your sleeves and start rolling your own maki sushi rolls.
It may seem daunting at first to make your own sushi rolls – the first couple may be a hot mess and not so pretty – but I promise you, with a little practice you too can become a pro! The possibilities of fillings is endless when it comes to making homemade sushi rolls. You can set up a buffet style of different fillings and let everyone get creative and join in on the fun.
When I make my own sushi rolls, I prefer using brown rice over the traditional white rice – cuz why make anything traditional when I can healthify it! I also like to sweeten my rice using honey, which is a natural sweetener. Did you know that most store/restaurant bought sushi contains refined sugar? Yup! Your sushi has sugar in it! There’s a reason that fluffy white rice tastes sooo good!!
For this version I kept things simple with butter lettuce, avocado, carrot, cucumber and toasted sesame seeds but you can get as creative as you like.
Let me know in the comments below what your favourite sushi rolls are!
If you recreate this recipe please share a photo on social media and TAG me @urhealthnut so I can easily find them and like them!
- 1 cup short grain brown rice
- 3 cups water
- Pinch of salt
- 2 tablespoons rice vinegar
- ½ tablespoon pure liquid honey
- 4 seaweed wraps
- 1 medium ripe avocado, sliced
- ½ English cucumber, cut into long strips
- ¾ -1 cup shredded carrots
- 12 small leaves of butter lettuce
- 2 teaspoons toasted sesame seeds
- Rinse the rice thoroughly and place in a medium pot with 3 cups of water. Cover with a lid and bring to a boil. Reduce heat to low and cook for 45 minutes or until all the liquid has been absorbed. Turn the heat off and let sit covered for 10 minutes. Fluff with a fork.
- Meanwhile, combine the rice vinegar and honey in a small bowl and set aside.
- Prepare all the filling ingredients and set aside.
- Transfer the cooked rice to a medium bowl and pour in the vinegar honey mixture. Using a spatula, mix gently until rice is well coated.
- Grab your sushi mat and place a whole sheet of seaweed wrap on top with the shiny side down. Add about a half a cup of heaping cooked rice on top of the wrap. Spread the rice evenly over the seaweed wrap with your hands, leaving about 1 inch margin at the top. (Keep a bowl of water nearby and moisten your hands when spreading the rice, this will keep it from sticking).
- Place 3 leaves of butter lettuce on top of the rice at the bottom edge. Add cucumber strips, sliced avocado, a handful of shredded carrots, and sprinkle with toasted sesame seeds.
- Using the mat, slowly and carefully start rolling the roll, applying gentle pressure with both hands and making sure all the ingredients are tucked in. Lift the mat a little and continue rolling until the end. Place the roll to the side, and repeat process until all the ingredients are used.
- Using a chef’s knife, cut the sushi roll in half, then cut those halves into half. You should have 4 pieces per roll. You can choose to cut them into eight traditional pieces, or leave as is.
- Serve with tamari sauce, pickled ginger and wasabi. Store leftovers in the fridge for up to 3 days.
- *Note: When cutting your roll, wipe the knife with a damp kitchen towel in between cutting to keep it from sticking and falling apart.