Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, fermented vegetable brown rice sushi. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Fermented Vegetable Brown Rice Sushi is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Fermented Vegetable Brown Rice Sushi is something which I have loved my whole life. They are nice and they look fantastic.
Assemble your sushi station: Include a cutting board, a sharp knife, a bamboo mat (or cloth towel), a bowl with water, rice, nori sheets, and the vegetables. Place a nori sheet on the mat. Methods provided for with and without a sushi mat!
To get started with this particular recipe, we must first prepare a few ingredients. You can have fermented vegetable brown rice sushi using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fermented Vegetable Brown Rice Sushi:
- Prepare 1 cup brown sushi rice
- Get 2 cups water
- Make ready 1 splash Mirin
- Prepare 1 splash brown rice vinegar
- Take 2 tablespoons fermented vegetables of your choice (homemade or shop bought)
- Prepare 1 sprinkle Aonori seaweed
- Make ready 2 sheets Nori seaweed
- Make ready 1 sprinkle of furikake (homemade or shop bought)
- Get 1 splash tamari or ponzu to serve (optional)
- Prepare Pickled ginger and wasabi to serve (optional)
Brown sushi rice (brown short grain rice) is a whole grain containing natural bran, which provides dietary fiber. Meanwhile, white sushi rice does not contain. Fermented rice is made with yeast and warm water, a sweet dish with a hint of alcohol. The Japanese use fermentation for sushi rice, Thai peoples to make a dessert, and in India it is a very popular way to prepare brown rice.
Steps to make Fermented Vegetable Brown Rice Sushi:
- Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom. Season the sushi rice with a splash of mirin and rice wine vinegar to your taste.
- Using a sushi mat, place one sheet of nori and spread with rice. I used 2/3 of a sheet. Carefully place a line if your fermented vegetables along the middle and roll using the mat to keep it tightly together. Slice the ends to neaten, then into equally sliced portions. Repeat.
- Serve with some extra fermented vegetables, tamari or ponzu dipping sauce, ginger, wasabi or other sushi condiments.
Fermentation with yeast produces alcohol, which gives the rice a tangy taste. But in modern times, making the perfect sushi roll means balancing the flavors and textures of the rice on the outside and the fish, vegetable, or egg on the inside. This was faster and less smelly. Today, almost all sushi rice is made by a similar process.. Others may use brown rice or wild rice.
So that’s going to wrap it up with this exceptional food fermented vegetable brown rice sushi recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
