Ingredients:

Nori leaves
Brown rice

Optional fillings:
Avocado
Pepper
Carrot
white Cabbage
Tomato
Basil leafs
Cucumber

Soy sauce, Wasabi and pickled Ginger

Cook the brown rice in Water until soft. Let it cool off on the side for a while.

Take Japanese bamboo sushi mat and place a sheet of Nori seaweed on top. Have a small bowl of water at the side. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.

Now place the vegetables you want to combine in a line a little off center nearest to your body.

Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.

To serve, use a sharp knife to cut off the ends, then cut 6 to 8 rolls.

Serve with Wasabi, Soy Sace and pickled Ginger

Of course you can also use the normal Sushi Rice, if you prefer