Vegan brown rice sushi

Vegan brown rice sushi

vegan brown rice sushi piece

I could not dream of making these today as my house has been turned upside down, but I shot them for you a while ago (in preparation for this chaos) and I thought it would be a good recipe to share today.

It’s easy to make, filling and way more nutritious than traditional maki rolls made with sushi rice.

They are also way less fussy as brown rice isn’t as delicate a beast as sushi rice and does not require a lifetime of rinsing and fanning 😉 .

We are on day 4 of packing and it looks like we are nowhere near the finish line. I start panicking and lose my effectiveness while Duncan keeps on cracking jokes and talking to the cats like they are humans, ha ha. We are a great match, aren’t we?

Right, back to packing, we will report back on Friday 😉 .

vegan brown rice sushi making

vegan brown rice sushi

vegan brown rice sushi close up

vegan brown rice sushi piece macro

vegan brown rice sushi served

4-5 rolls
45 min
30 min
4-5 rolls
45 min
30 min


  • approx. 30 g / 1 oz baby spinach leaves
  • 1 carrot, peeled and julienned
  • 1 Lebanese cucumber, cored and julienned
  • 1 beetroot, peeled and julienned
  • 1 ripe avocado, cut into same size wedges



  1. Rinse your rice as you would normally (as opposed to sushi rice, brown rice doesn’t need a very thorough rinsing).
  2. Place rinsed rice in a medium pot with a glass lid and cover with 3 cups of water. Cover with a lid and bring to the boil. Once the water comes to the boil, decrease the heat down to low and let the rice cook until it has absorbed all of the water. Once all the water has been absorbed, switch the heat off but do not lift the lid and let the covered pot sit on a warm hob for another 5 minutes to finish off cooking in its own steam.
  3. While the rice is cooking prepare seasoning by mixing rice vinegar, maple syrup (or sugar) and salt in a small bowl. Adjust the level of sweetness and saltiness to your taste.
  4. Transfer cooked rice onto a large tray (a large Pyrex works well) and season with the mixture you prepared earlier by gently folding the seasoning into the rice with a spatula (being careful not to squash the grains). Allow the rice to cool down completely.


  1. Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of cling film and have a small bowl of water handy. Put the mat down and put a nori sheet on top of the mat, shiny side down. Grab some brown rice and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. As well as spreading the rice evenly, keep on pressing it into the mat with the back of a spoon.
  2. Place fresh spinach, carrot, cucumber, beetroot matchsticks and avocado pieces in a long line along the bottom edge of the nori sheet and leave a bit of space below so that you can fold the nori sheet over the filling.
  3. Using the mat, slowly start rolling the roll, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.
  4. Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat the last 4 steps with the remaining nori sheets.
  5. Once you’ve rolled all the sushi rolls, cut them into 1 cm slices with a sharp knife. Serve with pickled ginger, wasabi and a side of tamari (or soy sauce).

If you are new to sushi making, see this recipe for step-by-step photos.

5 g
6 g
1 g
9 g
67 g
*per roll
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5 reviews, 11 comments
How do you know if the water is all absorbed if you don't lift the lid? Can you recommend how long we should cook the rice? I have been searching on the internet, and estimates run from eighteen to thirty-five minutes.
    Hi Stephen,
    This is where a glass lid comes into play. I tend to tilt the pot and if the water hasn't been absorbed a little of it seeps out around the rice. I have never measured how long it takes to cook this amount of brown rice I am cannot be more specific, I'm afraid. If you must, lift the lid off just for a second to check. Good luck! Ania
Hi, I just wanted to confirm before I try this recipe, is the carrot and beetroot raw? The instructions don't go any further other asking me to peel and julienne them.
    Yes, they are both raw.
Yukti Arora:
so tasty brown rice recipe i loved it, so keep posting.
    Thanks :) Glad to hear that! x Ania
Joshua Howard:
Hi! I really like your recipes! I have a question. Can it be made without maple syrup and sugar?
    Hi Joshua! Thanks, that's nice to hear! Sure, but in that case you may want to skip (or at least reduce) the amount of vinegar too and simply just season the recipe with salt. Hope that helps! Ania
Ichi Tokyo:
Omg that food looks so delicious!
    Thank you! :)
Hi Ania, I hate avocados any suggestions on a replacement? Thanks! Love this website btw!
    Hi Isabelle,
    How about a roasted or steamed sweet potato or maybe some marinated and baked/fried tofu chunks. Hope that helps! Ania
Shannon @loveatfirstbento:
WOW, your photography is mind-blowing - I just LOVE all the different close up shots! You are totally my new inspiration for when it comes to taking gorgeous pictures of sushi! And this recipe sounds absolutely amazing! I've never tried making sushi with brown rice before, but you've inspired me to give it a try. I don't ever really use brown rice, so forgive me if this seems like a silly question, but is there a specific type that's best to use when making sushi? I only ask because, as you know, you can't really make sushi without short-grain sushi rice, so I'm wondering if there's a short grain brown rice equivalent.
Good luck with packing!
    Thank you, I'm so pleased to hear that you like the photos for this one. As for your question, I don't think there is particular variety for sushi as using brown rice is very frowned up. It still tastes good though and is way more filling and nutritious so I often break the convention! Ania
Hey it's all good.. how many people get to live on an 'idyllic' Greek island for so long. You've been living the dream and so what if it's time to move on. There are few perks , maybe, to living in 2017, but you two are exerting your prerogatives and testing the boundaries. Go well. (Are felines going with you?).
    Thanks, Sally! Yes, we've had a blast, but we are excited to try something different now. Tina is, of course! I wish we could take all the strays with us, but it's not possible unfortunately :( Ania
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