Brown rice sushi

Ingredients
1 cup of brown rice
2 cups of water
1/3 cups of vinegar
3 table spoon of brown sugar
1 tea spoon salt
1 small cucumber
1 red bell pepper
1 avocado
1 tomato
half cup of cut romaine lettuce
nori-sushi wrap
wasabi
pickled ginger
salt
pepper
lemon or lime juice

Steps
Cook the brown rice with water for 40 min by rice cooker
Combine the vinegar, sugar and 1 teaspoon salt in saucepan over medium heat, stir to dissolve the sugar

Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.

Spread the rice. Place the nori sheet rough-side up on the mat or cutting board. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. 

Prepare the vegetables. Peel the cucumber and slice into matchsticks.  Thinly slice the avocado, thinly slice red bell pepper, thinly slice salmon into a long matchstick. 

Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you.  Arrange a few pieces of cucumber, avocado, salmon, or red bell pepper (usually every three is better), 

Roll the sushi. Roll the sushi away from you with your hands, tucking. Try to roll as tight as possible. In the end of roll, use the water to stick the edges of the nori. 

Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. 


Place the already cut sushi on the plate, make it circle, then plate some romaine lettuce in the middle of the circle, add some diced tomato on top, add salt, pepper, lemon or lime juice to taste
Decorate the edge of the plate with thinly cut cucumber pieces as picture.


Serve with pickled ginger and more wasabi or eat as is.