• 1 1/2 cup dry short-grain brown rice
  • 3 1/2 cups water
  • 1/2 teaspoon salt (optional)
  • 1/3 cup rice vinegar
  • 3 tablespoons maple syrup or date paste
  • 4-5 shushi nori sheets

Filling options (cut most veggies lengthwise into 4”x generous 1/4” strips)

Cucumber, peeled, seeded
Carrot, julienned or grated
Baked marinated tofu or tempeh, cut into strips
Avocado, cut into strips
Japanese sweet potato, baked, cut into strips
Green onion, sliced into lengthwise ribbons
Red bell pepper, sliced into strips
Baby spinach leaves
Purple cabbage, thinly sliced
Red onion, thinly sliced
Zucchini, seeded and cut into strips

Best with three vegetables and onion
Spinach leaves may be added to this


Good served with:

Nan’s Favorite Asian Dipping Sauce
Wasabi paste
Pickled ginger
Your favorite dipping sauce



Combine brown rice with salt (if using) and water in a rice cooker, or in a saucepan bring to a boil, lower to a simmer until soft and all water has been absorbed, 45 minutes to 1 hour. Turn rice out into a wide container and stir in vinegar and maple syrup or date paste. Don’t stir vigorously, “cut it in” with a wide spoon or a spatula to mix it into the rice evenly. Let cool but use slightly warm.

To assemble rolls, place a sheet of nori, shiny side down, lengthwise on a bamboo sushi mat, or cloth napkin. With wet fingers or a paddle spread about 2/3 of a cup of rice in a thin, even layer, over the nori (you should still be able to see a bit of nori through the rice). Leave a 1-inch band along the top and bottom edges of the nori sheet uncovered.

Near the bottom of the sheet lay 2-4 strips of a vegetable, side by side, across the rice. Do the same with 3-4 other vegetables.

Lift the bottom edge of the mat or napkin and roll the nori sheet over the vegetables, making sure to tuck the veggies under as you roll. Roll to the top and seal by brushing the nori with wet fingers and pressing the edge into the roll. Let rest on the seal for at least 10 minutes.

Dip a sharp long knife in water and cut off the two ends first to neaten, then proceed to cut the roll into 6-8 pieces. Serve immediately, or cover and store in the refrigerator for later.

Nan’s Favorite Asian Dipping Sauce-Vegan & Gluten Free

Makes approx. 3/4 cup.

1/2 cup low sodium Tamari, gluten free if desired (may use liquid aminos)
2 tablespoons date paste or maple syrup
1/2-1 tablespoon grated ginger, taste for preference
1 tablespoon Siracha (or other chili garlic sauce)
1 tablespoon rice vinegar, unseasoned
1 tablespoon toasted sesame seeds
1/2 – 1 teaspoon toasted sesame oil (optional)

Good with sushi, steamed whole edamame, spring rolls, steamed buns, etc.



Watch me make this recipe: