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5 from 1 vote

Brown Rice Sushi Rolls

Sushi made easy with these healthy brown rice rolls stuffed with colourful veggies all wrapped up in toasted seaweed.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Author: Nikole Goncalves


  • 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.

Make the Sushi Roll

  • 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.