As an Asian, I love my bowl of rice. And one rice-based dish that I can’t live without is sushi.
Sushi is actually pretty healthy on its own but there are several ways of making it even more nutritious for your body so that you can indulge without any guilt. Instead of using glutinous white rice for this recipe, I’m replacing it with glutinous brown rice and buckwheat.
There are several other versions of healthy sushi recipes out there that substituted glutinous white rice with quinoa, buckwheat or cauliflower. But I find that a sushi roll isn’t sushi if it doesn’t have rice and seaweed. So, brown rice would be the next best alternative. To lower the carbs, you could mix some brown rice with other healthy grains like buckwheat or quinoa.
First, I cooked the glutinous brown rice and buckwheat with the rice cooker. Once the grains has been cooked, I leave it to cool for about 20 minutes before adding rice vinegar and agave nectar. Then, I lay a roasted Nori seaweed sheet onto the chopping board and spread about 4 tablespoonful of rice over the seaweed. After adding some sliced cucumber sticks, mushrooms and lettuce, I rolled it up with my fingers. (Yes, you can actually make a sushi roll even without the use of bamboo mat!) But this requires some form of practice if you are not using a sushi bamboo mat. I must say that I’m pretty good with rolling sushi because I’ve been mad about sushi-making in the past!
It’s fewer in calories and more nutritious as compared to regular sushi. Taste-wise? It tasted exactly like a Japanese sushi roll. Trust me.
