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Brown Rice Sashimi

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  • 1 cup brown rice
  • 3 sheets nori (toasted seaweed sheets)
  • 1/2 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons aji marin
  • 1/2 teaspoon sesame oil
  • 1/4 cup canola oil
  • 1 3/4 cup water
  • 1 teaspoon salt
  • Cucumber julienne
  • Carrot julienne
  • Wasabi
  • Pickled ginger
  • Your choice of fish or cooked seafood


  1. Heat the oils in a heavy sauce pan until just smoking.

  2. Add the rice and stir until rice pops and a nutty aroma begins to emanate.

  3. Add the wet ingredients and cook for 35 minutes and turn heat off without removing lid for another 10 minutes.

  4. Turn rice out on a sheet pan and allow cooling to about 100 degrees.

  5. Take a sheet of nori and place on a piece of parchment or plastic wrap and sprinkle lightly with water.

  6. Spread a thin layer of rice over nori and place fillings in center.

  7. Carefully roll up and shape with your hand into a circle, square, or triangle as you please.

  8. Remove plastic wrap and slice roll into 6-8 slices using a very sharp knife.

  9. Serve with pickled ginger and wasabi with tamari sauce on side.

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