Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, you should also try in Sushi!

Making great sushi starts with great rice. High quality sushi rice will have very few (if any) broken rice grains. Broken rice grains lead to a "mushy sushi". All sushi rice is short grain rice, but it comes in different qualities based on grain integrity. The sticky consistency should NOT come from overcooked or overworked rice. The sticky sushi rice is made by the addition of a mixture of rice wine vinegar, sugar, and salt.

Sushi Recipe For Brown Rice :

- 1 cup (250g) Brown Sushi Rice
- 2 cups (540ml) of cold water
- 1/3 Cup Rice Vinegar
- 2 Tbsp Sugar
- 1 Tsp Salt

Wash 1 cup (250g) of Sushi Brown Rice in cold water until the water runs almost clear and drain.

- Transfer to a saucepan with 2 cups (540ml) of cold water.
- Leave to soak for 30 minutes.
- Bring to the boil.
- Cover and lower the heat to simmer for 40 minutes or until all the water has been absorbed.
- Remove from heat and leave, covered, for 10 minutes.

We recommend using a rice cooker as the rice comes out consistently.

It is VERY IMPORTANT not to lift the lid during the last 10 minutes.
The rice is STILL COOKING, even though the heat is off.

While the rice is cooking heat the rice vinear, sugar and salt in a pan until dissolved. Remove from heat as soon as sugar and salt has dissolved.

When rice is done, put rice in large bowl. DO NOT USE A METALLIC CONTAINER!!! Ideally, use a large glass or ceramic lasagna dish to do this.
Slowly add the vinegar mixture in to the rice while mixing the rice with a wooden spoon or spatula.
The rice should stay as individual rice grains and not a glutenous blob.
Another tip for making sushi rice is to let the steam (water) come out of the rice fast by mixing near a fan or open window.
The breeze will allow the water to come out of the rice while adding the flavor from the vinegar mixture.
Sushi rice is not sticky from over working the rice. It is sticky from the vinegar mixture lightly coating every grain of rice.

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