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Brown Rice Vegetable Hand Roll with soy sauce

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.