Brown “Sushi” Rice Recipe
By Batch Cooking Club
🔪Prep Time: 5 minutes
👩🍳Cook Time: 30 minutes
1 cup brown rice, uncooked
1 Tbsp rice vinegar
2 tsp salt
1 Tbsp sugar
1 Tbsp furikake (or 1 sheet nori minced + ½ Tbsp sesame seeds + ½ Tbsp sugar)
1 ½ cups water
1Rinse the rice well and drain.
2In a large saucepan, add all of the ingredients and bring to a boil over high heat. Cover and reduce the heat to low. Simmer for 30 minutes until cooked.
3Spoiler Alert: Brown “Sushi” Rice will stay fresh in an air-tight container in the refrigerator for up to a week or frozen for up to 3 months.
4Batch it up! Brown “Sushi” Rice is a delicious base for Asian inspired grain bowls.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.