Easy, brown rice sushi, made in a muffin tin! It is naturally vegan and makes a perfect portable snack or lunch.
Hi there, everyone! I hope each and every one of you is having a happy Saturday!
It’s a positively gorgeous day here in Texas–bright, breezy, and warm, which means I am dying to get back out into it.
I started the day with a 10k run, right here in town–and I won! I am most excited about shaving more than 15 seconds off of my per mile/pace since my last 10k in October. I owe so much of it to one of my (amazing) running buddies, Donna, who finished just seconds behind me and kept me pushing hard, right until the end.
I also give credit to these brown rice sushi pucks, three of which I ate for dinner last night for some night-before nutrition (and deliciousness):
I came late to liking sushi. I have never liked fish (nor will I ever), so it was hard for me to disassociate fish from sushi. When I finally got around to sampling my first California rolls, made with brown rice and packed with some of my favorite vegetables, it was a revelation. Whole grains, umami, salty, pungent (wasabi and ginger!), and faintly sweet and sour, it was everything I loved eating in one convenient package.
These easy sushi pucks make it a breeze to make and enjoy anytime a craving strikes. I’ve foregone the rolling and slicing in favor of a muffin tin. Nori is sold in square sheets, so simply cut two sheets into quarters, like so:
Center each square over a muffin cups, then press the warm rice mixture down into the cup. Pretty nifty, right? And so easy to transport, too. Great for a spring or summer picnic as well as for packed, weekday lunches.
I added shredded carrots, cooked edamame, green onions and a bit of red bell pepper to my rice mix, but use whichever vegetables you like or have on hand. You can also keep the seasoned rice mixture plain and then top the pucks with toppings later; this works especially well for avocado and cucumber, which are great to mix in if you plan to serve the pucks the same day, but are best added later if you intend to store the pucks for several days.
Also, if your supermarket happens to sell pickled ginger in the Asian foods section, I strongly recommend adding a chopped tablespoon (or two) to the rice mix–so delicious!
Happy (portable) eating, everyone!
- 2 sheets (squares) nori (seaweed paper)
- 1 cup short-grain brown rice
- 2 tablespoons vinegar (rice vinegar, apple cider vinegar, white vinegar)
- 2 teaspoons soy sauce (or liquid aminos, or coconut aminos)
- 1-1/2 teaspoons cane sugar (or sweetener of choice)
- 1 teaspoon powdered wasabi (see notes for options)
- ¾ shelled edamame, cooked and cooled according to package
- ½ cup peeled, shredded carrots (about 1 medium)
- ⅓ cup chopped red bell pepper
- 2 small green onions, chopped
- 2 teaspoons white or black sesame seeds
- Spray 8 cups of a standard muffin tin. Fold the nori sheets into quarters, pressing along fold lines. Unfold and cut into quarters. Center 1 square over each prepared cup (do not push down into cup).
- Prepare rice according to package directions. Meanwhile, in a small bowl or cups, whisk together vinegar, soy sauce, sugar, wasabi, and 1 tablespoon hot water Season with salt and pepper to taste.
- Transfer cooked rice to a large bowl. Drizzle with vinegar mixture, stirring to combine. Cool 10 minutes and then stir in edamame, carrots, bell pepper and green onions.
- Place about ½ cup of rice mixture in middle of nori square, pressing nori and rice mixture into the muffin cup. Repeat with with remaining rice and nori. Sprinkle tops with sesame seeds.
- Refrigerate for at least 2 hours until cold. Remove sushi pucks from muffin tin and serve, plain, or with any of the suggested toppings.
Wasabi: You can find small containers of wasabi powder (Japanese horseradish) in the Asian foods section of most well-stocked supermarkets. If you do not have it, feel free to add a pinch or splash or cayenne or hot sauce (e.g. sriracha).