Brown Sushi Rice Recipe

A lot of sushi lovers have been asking me lately how to make brown sushi rice. In Japan it is called GENMAI.

Brown sushi rice is harder and has more flavour. There are some important things you should know before diving into my recipe.

Brown sushi rice is not quite as sticky as regular sushi rice and should only be used in hand-rolled sushi or maki rolls. This kind of rice is not suitable for inside-out rolls this is a type of roll where the nori (seaweed) appears on the inside and the rice on the outside.

Like my basic sushi rice recipe you need to use short-grain rice. Look for a California or Japanese variety. Let me remind you that there is no substitute. Basmati rice, long-grain rice or any other variety won't work!

Brown Sushi Rice Ingredients

• 1 cup of uncooked brown short-grain rice
• 1 1/4 cups of water
• 1/8 teaspoon of salt
• sushi rice seasoning

Rinse the brown rice by gently swirling it around in a bowl of water and draining. Repeat this process until the water goes from cloudy to clear.

Unlike my regular sushi rice recipe, you should soak the brown ricefor a least two hours before cooking.

If you can use an electric rice cooker to prepare your brown ricesushi. If you don't have one check out my instructions for cooking perfect rice using a pot.

When the rice has cooked use a wooden spatula to gently fold it into a sushi tub or wooden bowl.

Use a hand fan or magazine to cool the rice as you fold in the sushi rice seasoning.