1 cup Organic short-grain brown rice (soaked for 12 hours)
4 sheets Organic nori (dried-seaweed)
Wild-caught sushi-grade tuna
3 tbsp organic apple cider vinegar
2 tbsp organic coconut sugar
½ tsp himalayan sea-salt
In a medium non-PFOA saucepan, bring filtered water to a boil then add rice, swirl to coat, and lower heat to low and cover. Simmer until water is completely absorbed and rice is tender – about 20 minutes.
While waiting for the rice, add vinegar, sugar and salt to a small PFOA-free saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
Once the rice is done, cool it down and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.
While the rice finishes cooking, prep your veggies and the tuna by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
Now it’s time to roll: Grab your sushi mat and top with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick.
Arrange a generous serving of your filling in a line at the bottom 3/4 of the rice closest to you.
Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll the mat over to mold and compress the roll. Continue until it’s all the way rolled up. I find slicing with a very sharp serrated knife yields the best results. Repeat until all rice and fillings are used up