Save Recipe Print
4 servings

Nutrition Info



Special equipment: sushi mat

Cook the brown rice and quinoa in 3 cups of water (35-40 min.). Bring to a boil for 2 minutes and then reduce heat. Do not stir. Once cooked, remove the lid and drape a tea towel over grain for 10 minutes to cool. Transfer the grain to a ceramic or wood bowl, using a wood paddle to fluff the grain. Mix together the sushi vinegar by combining 2 tablespoons of rice vinegar and 1 tablespoon of honey. Add sushi vinegar slowly to prevent sticking. 

Place a sheet of nori on a sushi mat. Cover the entire sheet with grain, leaving an inch on the bottom and top. Add fillings across the center of the roll. Make sure they're evenly distributed and do not over stuff. Tap a wet finger across the top flap of the nori sheet to ensure a good seal and roll the mat with a firm squeeze. Slice in 1/2-inch slices with an extra sharp knife. Enjoy with wasabi, ginger and a dab of tamari.

Cook's Note

This recipe is brimming with immune building ingredients. Selenium is an important anti-oxidant for fighting cancer and one red pepper contains 6 times more vitamin C than an orange. The brown rice and quinoa make it low-glycemic.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Sushi Rice

Recipe courtesy of Alton Brown

Sushi Rolls

Recipe courtesy of Jill Davie


Recipe courtesy of The Lodge at Woodloch

Sushi Rice

Recipe courtesy of Tyler Florence

Nigiri Sushi

Recipe courtesy of Bush Garden

Browse Reviews By Keyword

          Latest Stories