Brown Rice Makis

Name: Brown Rice Makis
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 cup brown rice (about 200 grams); 1/2 cucumber; 1-2 carrots; 1 avocado (optional); 1 can tuna (about 5.5 oz or 160 grams); 2/3 cup cream cheese (about 150 grams); 4 sheets Nori seaweed; Sushi vinegar, see recipe

Alexis Leroux @Alexis

Brown rice provides more vitamins and fiber than white rice. I use organic Camargue brown rice.

Alexis Leroux @Alexis

Brown rice provides more vitamins and fiber than white rice. I use organic Camargue brown rice.

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Ingredients

Serves 4 servings

1 cupbrown rice (about 200 grams)
1/2cucumber
1-2carrots
1avocado (optional)
1 cantuna (about 5.5 oz or 160 grams)
2/3 cupcream cheese (about 150 grams)
4 sheetsNori seaweed
Sushi vinegar, see recipe
Vinaigre pour riz à sushis

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Steps

1

Rinse the rice several times until the water runs clear.
2

Place the rice in a saucepan and use a ratio of 2 parts rice to 3 parts water. You may need to add a little more water during cooking, depending on evaporation. Bring to a boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and let it sit, covered, for 10 minutes. The rice should absorb all the water.
3

Transfer the hot rice to a mixing bowl and pour in the sushi vinegar you prepared earlier. Mix well and let the rice cool to room temperature. Do not refrigerate.
4

Wash the vegetables and cut them into sticks that are not too thick or too thin, then set aside.
5

Open the can of tuna, drain well, and mix with the cream cheese a little at a time. You may not need all the cream cheese; the mixture should form a paste, not be runny.
6

Lay out the bamboo mat and cover it with plastic wrap.
7

Place a sheet of Nori, rough side facing up, on the mat.
8

Spoon about 4 tablespoons of rice onto the Nori and spread it evenly over three-quarters of the sheet, using wet hands or a spoon. Press so the rice sticks to the Nori.
9

Add your filling along the first quarter of the sheet. Be careful not to overfill.
10

While holding the filling in place with your fingers, gently roll the mat forward to wrap the filling. Press firmly and evenly on the mat to form a compact roll. Lift the edge to roll the seaweed over itself, using the uncovered part of the Nori to seal the roll. If needed, moisten the edge to help it stick.
11

Wrap the roll in plastic wrap and roll tightly to compact it, then refrigerate.
12

Remove the roll from the fridge and, using a sharp, short-bladed knife, cut your makis directly through the plastic wrap. This helps them hold their shape.
13

Arrange the makis and serve with a little soy sauce or any sauce you like.