How to make avocado, cucumber, and brown rice sushi at home.

This post contains a sponsored link to a recipe I developed for Riceland Foods, the world’s largest miller and marketer of rice. Available at grocery stores just about everywhere.

Sushi.

Quick. What’s the first thing that comes to mind when you see the word “sushi?” Raw fish? Sticky rice? Seaweed? Wasabi? Ginger? Deliciousness?

For some, their first thought may be “ewh, I don’t eat raw fish.” Well have no fear because there IS a sushi roll that does not involve raw fish! Scan the restaurant menu and look for the one lone vegetable option, the avocado and cucumber sushi roll. No fish. Just crunchy cucumbers and creamy avocado chunks rolled up tightly with sticky rice and seaweed. See? Deliciousness can be your word, too.

It’s quite easy to make sushi from the comfort of your own kitchen and it is not as difficult as it sounds. In fact, you’ll feel like an expert almost immediately. Invest in an inexpensive sushi matt and grab a packet of Nori seaweed sheets and keep them in your pantry (affiliate links). All remaining ingredients you most likely already have in your pantry, namely an avocado, cucumber, white wine vinegar, and Riceland’s medium grain brown rice.

Why medium grain brown rice? Traditionally, sushi rice is a short-grained rice and the stickiness comes from adding sugar. I skip the sugar in this recipe and instead opt for mixing a few drops of stevia with the white wine vinegar. Riceland’s medium grain brown rice is incredibly tasty with a hint of nuttiness. In fact, this is the exact brown rice that P.F. Chang’s uses.