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Rice, Brown Sushi

by Pierre S. Aoukar, MD
Posted: February 27


3 cups uncooked short grain brown rice
1/2 c. Seasoned Rice Wine Vinegar


Brown rice is a healthier alternative to white rice, though, it is not as sticky as white rice and is not the traditional rice of sushi. Cook the rice, preferably in a rice cooker. You can make the rice in a pot (for 3 cups rice use 4 1/2 cups water). Traditionally the seasoned rice wine vinegar is added in slowly, while the rice is being fanned. This, of course, is not practical. I mix it in under an electric fan. Fanning the rice as you add the vinegar gives the rice a nicer texture and gloss. Though, it really is not necessary to cool the rice while adding the vinegar. Cool the rice until it is lukewarm to touch. You do not want the rice to be cold as it will become hard. Also, you can buy seasoned rice wine vinegar anywhere unseasoned rice wine vinegar is sold, but if you want to make it yourself, follow the recipe under the appropriate heading. Once the seasoned vinegar is added, the rice is ready to be used for sushi or just eat plain. You can cover the rice with a wet towel or put it back into the rice cooker to keep warm.

Brown Sushi Rice, The Recipes of Dr. Aoukar

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