Sushi typically uses a specific kind of rice, fittingly called sushi rice, for myriad reasons. However, it's fair to wonder ...

Sure, brown rice is better for you than refined white rice. But if you cringe when you see it on sushi, there's good reason behind that, and it's rooted in flavor science and biochemistry.

Brown rice has long been lauded as a healthier alternative to white rice. But it's just never nearly as tasty-especially when it comes to sushi. And now we finally have the scientific proof to ...

Using short-grain brown rice increases fiber, helping you feel fuller longer with less rice. I recommend using these premium quality nori sheets , which are rich in iodine and easy to use. 2.

But our foray to the land of brown rice sushi may have slightly changed his mind. And for me, dinner at Homma’s was a great find. This tiny hole-in-the-wall is off California Avenue in Palo ...

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Brown Rice Inari Sushi Aburage (deep fried tofu pouches) 3 cups brown rice (cooked) ½ cup rice wine vinegar ½ cup granulated sugar 1 tsp. salt Combine vinegar and sugar mix until sugar is dissolved.

Brown-rice sushi may not be strictly authentic, but it's a boon to those who are trying to eat more healthfully and get more whole grains into their diets. And two readers have sources for Mallory ...

All of the sushi is made with brown rice. Huynh said she’s using some of Homma’s recipes. The menu includes classic and signature rolls, nigiri, sashimi and other dishes such as teriyaki, ...

Rice Styles: White/mixed rice, sushi rice, brown rice, GABA brown rice, long-grain white rice, quick rice ; I’ve owned this basic yet exceptional Zojirushi model for over three years and haven’t had ...

Perhaps brown rice sushi is tasty in its own, funky new species sort of way. But ultimately, it's a debate he can't win, logic be damned. Because for me, eating sushi means returning occasionally to ...

Sure, brown rice is better for you than refined white rice. But if you cringe when you see it on sushi, there's good reason behind that, and it's rooted in flavor science and biochemistry.