Easy Brown Rice Sushi

Easy Brown Rice Sushi - Kris Gill

You might be wondering how I titled this ‘easy’ brown rice sushi? Isn’t sushi difficult to make and don’t I need some sort of tools? A rolling mat? The answer to this is absolutely not!

The hardest part about making this sushi is waiting for the rice to cook! Traditionally you need a stick white rice. However, then cooked on the stove top, brown rice becomes sticky too! If you’ve already got some rice left over from last night, even better. You the leftover rice to make yourself a quick lunch the next day!


1 cup brown rice (cooked per package instructions)

1 tbsp rice vinegar

1/2 avocado

2-3 small pieces of purple cabbage

1 nori wrap (packed with vitamins + minerals)

1 tbsp tamari or soy sauce


Cook the brown rice per package instructions. Generally 1 cup rice 2 cups water, boil and reduce for 45 minutes. Lay out the nori sheet, slice the avocado and cabbage. When the rice is ready stir through the vinegar. Add 1/4 rice to the top of the nori wrap, the top with avocado and cabbage. Wet your fingers (prevents sticking to the rice) and tightly wrap the roll, wetting the end to seal it. I’m always generous with the water so make sure it sticks. Using your sharpest knife, slice into 6 rounds. Serve with a side of tamari. Enjoy!