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Brown Rice Sushi

Ann Arbor FoodBrown Rice Sushi is a little tricky because the rice does not stick together like white rice does. I make mine with short grain brown rice because of the added nutrition. Sushi rice is traditionally mixed with some kind of vinegar and sugar. I use brown rice vinegar and rice syrup, but you can use any variation you like. The fillings are flexible. I used avocado, cucumber, carrot and smoked salmon for this recipe. If using raw fish, make sure you use the freshest possible.


For the Rice:

2 cups organic short grain brown rice

3 cups of water

2 Tbs Brown rice vinegar

2 Tbs rice syrup or sugar

pinch of salt for cooking rice


2 avocados, cut into strips

1 carrot cut into thin sticks

1 cucumber peeled, seeded, cut into strips

1 package of smoked salmon 4 once (non-vegan option)

1/4 cup toasted sesame seed (optional)

Nori sheets

Dipping Sauce:

1 part soy sauce

1 part mirin

wasabi powder to taste


Rise and soak the rice overnight. Drain off the soaking water. Add 3 cup of water, the rice and a pinch of salt to pot. Bring to a boil, cover then simmer for 25-35 minutes. Mix the sugar and vinegar together. Add rice to a bowl and mix in the rice and vinegar with a rice paddle. Let rice cool to room temp.

For the filling, peel, and cut the vegetables. Cook the carrots for a minute or so in boiling water to soften slightly.


Place the shiny side of the nori sheet down on a sushi mat or piece of plastic wrap. Wet hand slightly and gab about a tennis ball size of rice. Place the rice on the nori sheet. Flatten out the rice with a rice paddle leaving the top inch of the nori sheet clear.

Add a moderate amount of filling, disperse equally in a lined strip about 2 inches from the close end. Don’t add too much filling. I always make this mistake on the first one then reduce the amount of filling. Take the end closest to you, and fold over the nori sheet around the filling. Tuck in the nori over the filling and continue rolling the rest of the roll. Add a little water on the bare end of the nori sheet and roll.Ann Arbor Food

Using a shape knife, Slice the nori rolls in half. Wash off the knife in between cuts. Eight pieces per nore is standard, but you can cut them as you wish.

Sprinkle with some toasted sesame seeds, spoon and little dipping sauce and enjoy.

Make 5-7 nori rolls

Essene Mana Bread

Ann Arbor FoodMana bread is a dense loaf of bread made from sprouted, and crushed wheat berries. There is little or no flour used and there is no leavening. The end product is a dense, wholesome, slightly sour bread with a rich wheat flavor.

It can be found in health food stores under the Mana bread brand. I made this loaf with a small amount of sour dough starter which is optional. I like to put nuts and shredded carrot in my bread, but decided to make this one plain. It is a several day process, so be patient. It is one of those really slow foods, but it is worth it when it comes out right.


3 cups of wheat berries.

1/4-1/2 tsp salt

1/2 cup shredded carrot (optional)

1/4 Raw nuts or seeds (optional) I like using walnuts.

For starter if using.

1 cup wheat flour (or what ever you have on hand)

1 cup chlorine free water

small piece of cabbage or 1 organic grape


Day One:

Rinse and then soak the wheat over night. Completely cover.

If using the starter, combine the flour and water till smooth and lump free. Add the cabbage or grape. Cover with cheese cloth and set out.

Day Two:

Strain off the water from the soaking grain. Make sure the wheat is moist, but not wet. Add a little more water if needed. Cover the bowl of moist berries with a plate. Mix the berries around from time to time and make sure they are moist. Add more water if needed.

Stir the starter.

Day Three:

Check the wheat berries and see if they are starting to sprout. There will be small white “tails” starting to grow out from the wheat berries. When all of the berries for the most part have small 1/8th inch tails they are ready. It might need another day. Or the berries could be duds and will not sprout.

close up of sprouted soft winter wheat. My bread is made with dark hard winter wheat


For the starter: take out the cabbage or grape and stir. It should have a sweet/sour smell.

Making the dough:

Take the fully sprouted wheat berries and put into a food processor with a metal blade. Add the salt, and a quarter cup of starter if using.

Add a 1/4 cup of flour and a 1/4 cup of water to replenish the starter.

Process the berries to create a relatively smooth mash. Remove the mash and combine any nuts, seeds, herbs, dry berries/fruits or shredded veggies if using.

Oil and line the bottom of a large loaf pan with parchment paper. My first couple of loaves stuck before I used the parchment paper, so don’t forget this step.

Add the mash to the parchment lined pan. Even out the mash with a rubber spatula.


Cover the loaf pan with a damp towel and set out to ferment the dough overnight.


Preheat the oven to 200 degrees

Cover the loaf pan with tin foil.

Bake in the middle of the oven for 3-4 hours.

Remove the tin foil and bake for about 15 minutes to firm up the top.

Use a knife or a metal spatula and cut around the sides of the loaf. Flip upside down and release the bread.

Slice and eat. I love eating this bread with some goat cheese and tomato or toasting with butter, sugar and cinnamon. It is great with your favorite nut butter, or sandwich spread