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Brown Sushi Rice
4.44 from 16 votes

Brown Sushi Rice

Replacing short-grain brown rice for white sushi rice is easy and healthy.
Prep Time10 mins
Cook Time27 mins
Total Time47 mins
Course: Side Dish
Cuisine: Asian, Gluten-Free, Japanese, Vegan, Vegetarian
Servings: 4 people
Author: Belgian Foodie


Short-grain Brown Rice

  • 380 g brown rice uncooked
  • 750 ml water both in first and second steps
  • 1 pinch salt

Vinegar Mixture (sushi-su)

  • 4 tsp sugar
  • 100 ml rice vinegar
  • 2 tsp salt


Preparing Brown Rice

  • Rinse the brown rice in a strainer. Rinse until the water is clear.
  • Bring 3 cups of water to a boil. Add a pinch of salt. Add the brown rice. Cover and reduce heat so there's a rolling simmer. Let cook 12 minutes.
  • Remove the pot and strain the rice. Let cool off a little but not needed to cool off completely.
  • Pour 3 cups into a pot and bring to a boil. Add the parboiled brown rice, stir and cover. Reduce flame to simmer. Let cook 15 minutes. (A couple minutes longer may be needed so look at rice and see if still very wet). Don't overcook it however as you want the rice to be firm.
  • Remove the covered pot from heat. Put a thin towel under cover and close cover again. Let the pot sit for another 10 minutes before removing the top and towel. This time allows the rice to cook a little further and for the moisture to evaporate.
  • Put the rice in a large glass or ceramic bowl. You want this bowl to be large so you have room to move the rice around without the rice stacking up too much on itself. Let sit a few minutes. Take a flat wooden spoon (preferably with a wide end) and use it to gently fan the rice around. For me the motion I make is similar to incorporating whipped egg whites into a cake batter. Very gently lift bits of the rice before putting the rice back down. This helps the rice cool off without becoming more glutinous or sticking together.
  • When the rice is cool, add the vinegar mixture (sushi-su) to the rice using the same wooden spoon and gentle motion. It's not good to add the vinegar to the rice when it's still warm as it will make it harder to make sushi. For sushi bowls this may be less important, yet I'd still advise waiting.

Vinegar Mixture (sushi-su)

  • Put the ingredients in a small pot and place over a low flame. Continue heating until the sugar dissolves completely. Remove from the flame.


Nutrition Facts
Brown Sushi Rice
Amount Per Serving
Calories 149 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.4g
Sodium 1427mg62%
Potassium 51mg1%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.