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Brown Rice Sushi
Brown Rice Sushi

Brown Rice Sushi

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Cook Minutes 30 Min
Prep : 30 Min
Find out why skipping the restaurant is worth it with this scrumptious Brown Rice Sushi recipe. In addition to wowing your taste buds, this easy-to-make Brown Rice Sushi with shrimp and fresh veggies is sure to become a favourite.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup instant brown rice, uncooked
1 Tbsp. sugar
1 Tbsp. Heinz Apple Cider Vinegar
3 Tbsp. Heinz [Seriously] Good Mayonnaise
1 tsp. Sriracha sauce (hot chili sauce)
3/4 cup chopped cooked cleaned medium shrimp
2 sheets nori (dried seaweed)
1/4 cup each thin matchlike carrot and English cucumber sticks
1/2 small avocado, cut into 6 slices
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How do I make it ?
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Step 1
Cook rice as directed on package, omitting salt; spoon into medium bowl. Stir in sugar and vinegar.
Step 2
Mix mayonnaise and Sriracha sauce in separate medium bowl until blended. Add shrimp; mix lightly.
Step 3
Place sushi mat, with slats running parallel, on work surface. Place 1 nori sheet, shiny side down, on mat lining up 1 long edge of nori sheet with edge of mat nearest you. Use moistened fingers to evenly press half the rice mixture onto nori sheet, leaving 1-3/4-inch border on long side of nori sheet farthest from you. Place half the shrimp mixture in even row 1 inch from bottom of nori sheet; place half each of the cucumbers, carrots and avocados in rows next to shrimp.
Step 4
Use your thumbs to lift up bottom edge of mat nearest you while holding filling in place with your fingers; fold mat over filling. Squeeze gently but firmly along length of roll, while tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. Transfer roll, seam side down, to cutting board.
Step 5
Repeat with remaining ingredients to make second log. Use moistened sharp knife to cut each log into 6 pieces to serve.
Kraft Kitchen Tips!
Substitute imitation crabmeat for the cooked shrimp.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 1.5 g
8 %
Cholesterol 60 mg
Sodium 180 mg
8 %
Carbohydrate 43 g
Fibre 4 g
Sugars 4 g
Protein 11 g
Vitamin A
30 %
Vitamin C
8 %
2 %
8 %
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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