1 c short-grain brown rice
2 c water
3 tbsp rice vinegar
2 tsp maple syrup
4 sheets nori
thin slices of vegetables (carrot, peppers, cucumber, avocado, etc.)
Rinse rice in a sieve, then combine with water in covered pot and simmer for 40 minutes. In a small pot over low heat mix vinegar and maple syrup. Mix sauce into cooked rice and let cool. Lay nori, shiny side down, on bamboo sushi mat or cutting board. Using a quarter of the rice, cover the nori with an even layer of rice, leaving a one inch strip uncovered at the top. Place thinly sliced fillings such as red, green or yellow peppers, cucumber, carrot, avocado, etc. across width of the nori approximately a third of the way up the sheet. Roll up slowly and firmly using the mat, or keeping it tight with your fingers. Slice the roll into one inch slices with a wet knife.
Serve with pickled ginger, Braggs for dipping and wasabe, a spicy Japanese condiment similar to horseradish.