Brown Rice and Quinoa Sushi Rolls

Ingredients

• 2/3 cup short-grain brown rice
• 2 1/3 cups water
• 1 pinch sea salt
• 2 tablespoons rice vinegar
• 1 tablespoon cider vinegar
• 1 tablespoon mirin (Japanese sweet wine) (optional)
• 2 tablespoons turbinado sugar
• 1/2 teaspoon sea salt
• 1/2 cup quinoa
• 4 sheets nori (dry seaweed)
• 1/2 carrot, shredded
• 1/2 cucumber, cut into thin strips
• 1 avocado - peeled, pitted, and cut into thin strips

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the short-grain brown rice and the quinoa separately in a fine sieve until the water runs mostly clear.

2. Combine the brown rice with the 1 pinch of sea salt and the water in a saucepan. Bring to a boil, cover, reduce to low and simmer for about 40 minutes until the rice is tender and the water is absorbed.

3. Meanwhile, put the quinoa in a small saucepan with enough water to cover it by about an inch. Simmer covered for about 15 minutes until the grains are tender and the rings show, then drain any excess water.

4. In a small saucepan over low heat, stir the rice vinegar, cider vinegar, turbinado sugar, the 1/2 teaspoon of sea salt and the optional mirin until the sugar and salt dissolve. Do not boil.

5. Spread the hot cooked brown rice and quinoa into a wide bowl, pour the vinegar mixture over and fold gently with a wooden spoon. Fan the rice with a plate or sheet of paper until cool to the touch.

6. Lay a nori sheet shiny side down on a sushi mat. Spread a thin layer of the rice mixture over the nori, leaving a border at the top. Line the carrot, cucumber and avocado strips across the lower third, roll up tightly, then slice into pieces with a wet sharp knife. Repeat with the remaining sheets.