Red Rice Sushi Recipe
Japanese-inspired · Main course · 75 min total
A vibrant and nutritious twist on traditional sushi, using nutty red rice instead of white rice, filled with fresh vegetables and served with soy sauce.
30
min prep
min prep
45
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup red rice (such as Bhutanese red rice)
- 1 3/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori (seaweed)
- 1/2 cucumber, julienned
- 1 avocado, sliced
- 1 carrot, julienned
- Soy sauce, for dipping
- Pickled ginger and wasabi, for serving (optional)
Instructions
- Rinse the red rice under cold water until the water runs clear. In a saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until rice is tender and water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl, pour the vinegar mixture over it, and fold gently to combine. Let the rice cool to room temperature.
- Place a nori sheet, shiny side down, on a bamboo sushi mat (or a clean kitchen towel). Spread about 1/4 of the red rice evenly over the nori, leaving a 1-inch border at the top edge.
- Arrange a line of cucumber, avocado, and carrot along the bottom edge of the rice.
- Using the mat, roll the sushi away from you, applying gentle pressure to keep the roll tight. Moisten the top border of nori with a little water to seal the roll.
- Repeat with remaining nori and fillings. Using a sharp knife, slice each roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi if desired.
Tips
- For easier rolling, slightly dampen your hands to prevent sticking.
- Red rice has a firmer texture than white rice; ensure it is fully cooked for the best texture.
- Store leftover sushi rolls in the refrigerator for up to 24 hours, but best enjoyed fresh.
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