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Brown rice Nori roll


  • 1 cup brown sugar organic or bio-dynamic if possible

  • 2 cups Water For cooking the rice

  • 1 tablespoon caster sugar

  • Salt

  • 2 Sheets Nori

  • Filling

  • 1 teaspoon Roasted sesame seed

  • 1 Cucumber cut into batons

  • 2 Asparagus spears blanched and refreshed

  • Silken Tofu strips

  • Umeboshi Japanese plum Puree - Optional

  • 2 teaspoons Wasabi

  • 2 teaspoons mayonnaise

  • 1 Avocado strips


  • 1.

    Make a mix of the salt, sugar & vinegar in a bowl

  • 2.

    Cook rice, pour in sugar, vinegar and salt mix and cool in a tray (airing with a fork or chopsticks as it cools to stop from sticking together)

  • 3.

    Lay a piece of nori on a sushi mat

  • 4.

    Place hands in a bowl of cold water then grab a handful of rice and place on the nori (you need enough to form an even layer going up 4/5 of the way up the nori) – the water stops the rice from sticking to your hands

  • Filling:

  • 1.

    Place wasabi, plum, and mayonnaise in an even strip across the rice ½ way up the rice.

  • 2.

    Lay on top of this your filling of avocado, asparagus, cucumber and tofu, sprinkle with sesame seeds and roll up – just wet the top edge when you reach it and this will help the seaweed stick to itself..

  • 3.

    Cut in half and repeat again

  • 4.

    Serve with pickled ginger and soy sauce.

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