Brown Sushi Rice

Posted by on January 5, 2011 | 17 Comments

I know, you can’t make “true” sushi rice without just the right type of white rice. But the beauty of cooking in your own kitchen is that there are no rules. Whatever you deem sushi rice to be, it shall be. It’s easy, it tastes good, it just works … enjoy the fact that you don’t have critics coming in telling you how something “should be.”

That said, I’m not going to pretend to be ultra-pure without a single food vice. I like white rice … check that, I love white rice. But, I also like brown rice, red rice, wild rice … you get the picture. And mixing it up sometimes not only adds nutrition, but also keeps things interesting. Of course, you can use white rice, and even the proper “sushi rice” in this wee little recipe (to be expanded upon soon), because the rules are yours to make and break in your own kitchen …

Not Authentic, But Tasty Brown Sushi Rice

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, and Soy-Free.

  • 2 Tablespoons Rice Vinegar (I use “natural” or “unseasoned”)
  • 2 Teaspoons Sugar
  • 1/4 Teaspoon Salt
  • 2 Cups Freshly Cooked, Still Hot Brown Rice (short grain works best, but I actually used long-grain in the picture)

Simmer the rice vinegar, sugar, and salt in a small saucepan over medium heat, whisking, until the sugar and salt dissolve. This should take just a couple of minutes. Pour the vinegar mixture over the hot rice, and gently stir/fold the rice just until it starts to get a bit sticky (I use a rice paddle to stir). You are ready to go!

If you will be handling the rice, make sure to frequently wet your hands to prevent sticking (I usually keep a little bowl of water next to my work area).

Note: This makes a lightly sweet rice, as sushi rice typically is. I like it this way, as it contrasts the soy sauce I often dribble on my hand rolls. But, if you like things a little saltier, you can increase the salt a bit … perhaps by an 1/8 or 1/4 teaspoon.

Makes enough for about 10 handrolls


Filed Under: Alisa's Recipes

Comments (17)


  1. […] This post was mentioned on Twitter by Alisa Fleming. Alisa Fleming said: Brown Sushi Rice […]

  2. These look great, Alisa! And, we like some white rice occasionally, too. 😉


  3. Maggie says:

    Yum! I love sushi rice but have never made it at home. Friends just had us over for lunch and served it. I gobbled it up! I’ll definitely have to give this one a shot. Thanks Alisa.

  4. Hannah says:

    Would you believe I’ve almost *never* cooked brown rice? Perhaps once or twice in my life. It was always basmati in my house, with occassional forays into the wild or jasmine spheres… Must try this soon!

  5. Katie says:

    I just threw out a couple cups of real honest to goodness sushi rice before Christmas. I originally bought it in 2004, I think? i thought it was probably time… But it is different than brown rice. I still like brown better, but I’m not a huge fan of either. I like my sushi basic – the raw fish, some soy and wasabi with a pickled ginger chaser.

  6. alisa says:

    Hannah – I love jasmine rice … but you must try some of the heartier rices too. I never compare the two, they are really different foods.

    Katie – I’m with you on the sashimi – that is my favorite meal! But really, next time email me before you throw out awesome food like that!

  7. Joanne says:

    I’m a sucker for good white sushi rice also, but it looks like you got the perfect texture out of this! I’m glad I can have a healthier version of one of my favorites!

  8. Brilliant! I’m not a fan of doing things they way they “should be.” I love white rice too, but I like to save it exclusively for Indian dinners. Everything else I can eat with brown rice, but Indian sauces *must* be eaten with white rice! 🙂

  9. I love the idea, and it sure sounds very tasty!

  10. I love rice too, any sort will do. steamed wth a drizzle of soy sauce. Perfect.

  11. I do something similar and I agree – so so so good.

  12. Omg this is perfect. I totally needed this recipe. It was like a gift from the heavens that perfectly coincides w/ me wanting to make sushi at home!

    I knew that sushi rice was slightly sweet, sticky, and now i know why!

  13. alisa says:

    Indian dinners! Fascinating River. Would love to know what Indian foods you enjoy vegan. I’ve never liked Indian food as it is so dairy and turmeric rich in many cases.

    Averie – the sticky secret is in the rice vinegar!

  14. Shannon says:

    made my first sushi rice the other day!! next time i’ll have to do brown rice 🙂

  15. Alta says:

    Yay for brown rice! I’ve only made sushi rice from “sushi” rice…but you’ve inspired me. I love short-grain brown rice.

  16. […] mat wrapped in plastic wrap, nori sheets, sliced avocado, a can of kippers (smoked herring), brown sushi rice, and a bowl of water for dipping my fingers into to prevent the rice from sticking to […]

  17. […] Brown Sushi Rice Sauteed Lemon Garlic Broccoli Spiced Apricot Cashew […]

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