Brown Sushi Rice Recipe
A lot of sushi lovers have been asking me lately how to make brown sushi rice. In Japan it is
called genmai.
Brown sushi rice is harder and has more flavour. There are some important things you should know
before diving into my recipe.
Brown sushi rice is not quite as sticky as regular sushi rice and should only be used in
hand-rolled sushi (temaki) or maki rolls. This kind of rice is not suitable
for inside-out rolls (yukiwa-maki) - this is a type of roll
where the nori (seaweed) appears on the inside and the rice on the outside.
Like my basic sushi rice recipe you need to use short-grain rice. Look for a California or
Japanese variety. Let me remind you that there is no substitute. Basmati rice, long-grain rice or any other
variety won't work!
Brown Sushi Rice Ingredients
Rinse the brown rice by gently swirling it around in a bowl of water and draining. Repeat
this process until the water goes from cloudy to clear.
Unlike my regular sushi rice recipe, you should soak the brown rice for a least two hours before
cooking.
If you can use an electric rice cooker to prepare your brown rice sushi. If you don't have
one check out my instructions for cooking perfect rice using a pot.
When the rice has cooked use a wooden spatula to gently fold it into a sushi tub or wooden
bowl.
Use a hand fan or magazine to cool the rice as you fold in the sushi rice seasoning.
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recipe
