Brown Sushi Rice
Brown sushi rice is less sticky than traditional sushi rice and works best in hand rolls and other rolls where the seaweed rather than rice is on the outside.
1 cup short grain brown rice
3 cups water
Dressing
½ cup plain, unseasoned rice vinegar
¼ cup raw honey
½ TBSP sea salt
In a medium sized bowl, run cold water over rice and swish gently before draining. Place rinsed rice in a rice cooker with 3 cups cool water. Press start and DO NOT OPEN LID FOR EXACTLY 40 MINUTES.
While rice is steaming, whisk rice vinegar, honey and salt in a non metal bowl until mixed well. Set aside.
Dampen a wooden cutting board or bowl. (If using plastic, do not dampen. Never use metal for mixing sushi rice.) When the rice has steamed for exactly 40 minutes, place on the cutting board or in the bowl. Toss rice with about ¼ cup the dressing or more to taste.
Smooth rice in a thin layer and allow to cool completely. DO NOT REFRIGERATE.
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