I know y’all will get testy with me if I call this recipe sushi since I don’t use any fish, so I will leave it at Nori Rolls. I make this recipe usually once a week, and the rice will last me through many rolls. The wraps are portable, so it is a great lunch box option for kids or adults. Rolling sushi is also surprisingly easy once you get the hang of it. I hope y’all enjoy this recipe as much as I do.
Note: this recipe uses an Instant Pot pressure cooker. If one is not available for your use, the recipe can be created by slow cooking the beans on the stove, cooking in a crock pot, or using canned beans instead. Your choice!
Ingredients
- 2 cups short-grain brown rice
- 4 cups water
- 3 Tbsp. seasoned rice vinegar
- Nori sheets
- Red bell pepper, sliced
- Cucumber, cut length-wise
- Avocado, sliced
- Dulse flakes (optional)
Method
- Combine rice and water in the Instant Pot
- Seal the Instant Pot and set to “Manual” for 22 minutes
- Once the timer goes off, allow the pot to depressurize for 15 minutes
- Vent the Instant Pot until the pot is completely depressurized
- Add rice vinegar and mix into rice
- Unplug Instant Pot and allow rice to cool for 15-30 minutes
- On working surface (I use a cutting board), place one sheet of nori down with the short side facing you
- Spoon on rice and flatten on nori, leaving a 1-inch gap at top of sheet
- Sprinkle on dulse (optional)
- Add vegetables onto middle of roll
- Gently slide finger tips under the front edge and roll nori around vegetables
- Use fingers to tighten wrap before completely rolling it up
- Place nori seam side down and cut into sushi pieces
- Serve with soy sauce, tamari, sriracha, or whatever fixings you prefer
- Enjoy!
Bread & Grapes 