DIY Brown Rice Salmon Sushi
Prep time: 
Total time: 
Serves: 2
  • 1½ cups cooked brown rice
  • 2 Tbs. brown rice vinegar
  • 1½ tsp. low-sodium soy sauce
  • ¼ tsp. freshly grated ginger
  • 1 green onion, chopped
  • ½ cucumber, sliced into thin strips
  • 1 cup baby spinach, roughly chopped
  • 2 small carrots, sliced into thin strips
  • 4 ounces canned salmon (without salt), drained well (if you’re concerned about farm-raised salmon, choose sockeye Alaskan salmon—it is wild)
  • 4 nori seaweed sheets
  1. Combine brown rice, vinegar, soy sauce, ginger, and green onion in a large bowl.
  2. Assemble sushi rolls by placing one sheet of nori, shiny side down, on a cutting board and layering with about ⅓ cup of rice mixture, veggies, and 1 ounce of salmon. Gently roll into a log and slice crosswise into desired number of pieces. Repeat with the remaining nori sheets. Enjoy!
Nutrition Information
Serving size: 2 full rolls Calories: 291 Fat: 6 Saturated fat: 1 Carbohydrates: 43 Sugar: 4 Sodium: 223 Fiber: 5 Protein: 17 Cholesterol: 25
Recipe by Nutrition Twins at