Sautéed Asian mushrooms, asparagus, chives and a touch of truffle oil combine to make these incredible, restaurant inspired Brown Rice Sushi Hand Rolls.

This post is sponsored by Annie Chuns. All opinions are my own.

For years, my go-to order at the local sushi joint has been one called “the Magic Mushroom”, with sautéed mushrooms, asparagus, chives and just a hint of truffle oil. So insanely good! Today I’m excited to share my adaptation of this vegetarian sushi in a convenient hand roll, using sprouted brown rice for a healthier touch, in partnership with Annie Chun’s!

Annie Chun is the maker delicious, easy-to-enjoy, Asian-inspired cuisine. With several non-GMO, gluten-free and organic choices, you can feel good about including their gourmet creations in your everyday cooking. These Brown Rice Sushi Hand Rolls use Annie Chun’s Restaurant Style Sprouted Brown Rice which cooks in just 1 minute and is perfectly portioned to make four hand rolls.

What is Sprouted Brown Rice?

Sprouted brown rice looks and feels like regular brown rice, and is cooked for the same amount of time. But once cooked, it’s sweeter and more delicate than ordinary brown rice, and a little less chewy. Sprouting any grain increases its nutritional value by making its nutrients more bio-available, so it’s a wonderfully healthy choice for these vegetarian hand rolls!

How to make Brown Rice Sushi Hand Rolls

The first step is to cook the mushrooms, asparagus and sprouted brown rice. Set the vegetables aside and toss the rice with a mixture of rice vinegar, sugar and salt that has been warmed until the sugar has dissolved. Tossing the rice with this mixture gives it a sticky, sushi rice quality.

To roll the hand rolls, place four nori sheets on a flat surface and spoon ¼ of the rice near one edge of each sheet of nori. Wet your fingers and press the rice to spread it into an even square over half the nori sheet.

Divide the mushrooms and asparagus between the four hand rolls, placing carefully down the center of each square of rice. Drizzle vegetables lightly with truffle oil.Roll up the nori, using a little water to make the ends stick if necessary.

Variations

• You can use any kind of mushroom you’d like for these Brown Rice Sushi Hand Rolls. If you don’t like mushrooms, tofu or avocado are also great options.
• Instead of truffle oil, try drizzling toasted sesame oil over the vegetables for a more traditional Asian flavor.
• White rice can be used instead of brown rice if you prefer the taste. Short grain white rice is typically used for sushi, but medium grain will also work.

More Asian inspired recipes:

Easy Poke Bowls

Vegetable Udon Noodle Soup

Hoisin Glazed Salmon

Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest.If you make these Brown Rice Sushi Hand Rolls, don’t forget to share it using the hashtag #LePetitEats!

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Brown Rice Sushi Hand Rolls with Mushroom & Asparagus

Sauteed Asian mushrooms, asparagus, chives and a touch of truffle oil combine to make these incredible, restaurant inspired Brown Rice Sushi Hand Rolls.

Course Appetizer, Main Course

Cuisine Asian

Keyword brown rice sushi recipe, mushroom sushi rolls, sushi hand roll recipe

Prep Time 10 minutes

Cook Time 1 minute

Total Time 11 minutes

Servings 4

Calories 287 kcal

Author Denisse

Ingredients

• 1 tablespoon vegetable oil
• 4 ounces mixed mushrooms sliced
• 8 asparagus spears trimmed
• Salt to taste
• 1 package Annie Chun Sprouted Brown Rice
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 1/4 teaspoon sea salt
• 4 sheets nori seaweed paper
• Truffle oil
• Minced chives for garnish

Instructions

1. Heat oil in a large skillet over medium heat. Saute mushrooms and asparagus until cooked, about 5 minutes. Season with salt, remove from heat and set aside.
2. Cook Annie Chun Sprouted Brown Rice according to package instructions. Add to a bowl.
3. Add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved.
4. Cool slightly and add vinegar mixture to the rice. Stir gently with a fork. It should be sticky.
5. When ready to roll, place the four nori sheets on a flat surface and spoon ¼ of the rice near one edge of each sheet of nori. Wet your fingers and press the rice to spread it into an even square over half the nori sheet.
6. Divide the mushrooms and asparagus between the four hand rolls, placing carefully down the center of each square of rice. Drizzle vegetables lightly with truffle oil.
7. Roll up the nori, using a little water to make the ends stick if necessary.
8. Garnish with chives and serve with soy sauce.

Recipe Notes

• You can use any kind of mushroom you’d like for these Brown Rice Sushi Hand Rolls. If you don’t like mushrooms, tofu or avocado are also great options.
• Instead of truffle oil, try drizzling toasted sesame oil over the vegetables for a more traditional Asian flavor.
• White rice can be used instead of brown rice if you prefer the taste. Short grain white rice is typically used for sushi, but medium grain will also work.