Name: Vegetarian Brown Rice Sushi Rolls
Yield: Makes 1 serving
Ingredients: Scant 2/3 cup short-grain brown rice*; 1 cup plus 1 teaspoon water; 2 teaspoons soy sauce; 2 tablespoons seasoned rice vinegar**; 1 teaspoon wasabi powder**; 2 (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver); 1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks; 1/2 carrot, cut into 1/16-inch-thick matchsticks; 1/2 firm-ripe small California avocado; 3/4 oz radish sprouts*, roots trimmed; Accompaniments: soy sauce for dipping; sliced gari ** (pickled ginger); a bamboo sushi mat**

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Vegetarian Brown Rice Sushi RollsRomulo Yanes

Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads.

Active time: 25 min Start to finish: 1 1/4 hr

Cooks' notes:

• If you prefer to use white sushi rice, cook the same amount of rice with 1 cup water 15 minutes. Omit all soy sauce from rice and replace with 1/4 teaspoon salt dissolved in 2 tablespoons rice vinegar. • If you aren't able to find seasoned rice vinegar, dissolve 2 teaspoons sugar in 2 tablespoons unseasoned rice vinegar. *Available at natural foods stores and some supermarkets. **Available at Asian markets and sushifoods.com.

Recipe notes

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