Ingredients: (1 person, makes about two rolls)
1/2 cup brown rice
Sushi Rolling Mat ( can be found in any asian grocery store/ section or on amazon)
Low Sodium Soy Sauce
First wash the rice to drain out excess starch. In a pot over medium heat, cook 1/2 cup of brown rice with one cup of chicken or vegetable broth for about 20 minutes or until rice has consumed the liquid.
While rice is cooking, prep your vegetables. Chop off the ends of the asparagus and cut in half. Drizzle the asparagus with grape seed oil, salt and pepper. Place on a pan and cook until tender. After Julianne cucumber, beets, and cooked asparagus.
When the rice is done let it cool. Once the rice is cooled and the vegetables are prepped, you can begin to assemble your sushi roll.
On top of the sushi rolling mat, place the seaweed (shiny side down) and spread a layer of rice. Then add cucumber, beets, asparagus, and avocado in a horizontal line across the sheet. Once everything is lined, begin rolling your roll. Grab the mat and begin to roll, but make sure you are pressing firmly as you roll because the roll will just fall apart.
Finally when you have your rolls, you can cut them into discs. Wet your knife after every disc because the wet knife will help you get perfect discs each time.
Serve with a drizzle of soy sauce and Sriracha. Now you can enjoy your guiltless sushi.
Comment to let me know if you try this recipe out or any suggestions you will like to see.