— Anna Marie Trotman

Most purists will say that sticky white rice, uh, sushi rice is what you should use, but I have used short grain brown rice for it as well too. Um, now when I'm making a rice, I typically will do, um, you know, it's almost a two to one ratio, right? So it's one cup of rice to two cups, but I usually do about one cup to a, uh, one and three quarters cup of rice for a typical rice that's not sticky. But for a sticky rice, especially a short grain, I'm usually gonna do a straight up one-to-one ratio, which is one cup of rice to two cups of water, and that'll make that really nice and sticky. Now for sushi rice or you definitely want to season, um, the sushi rice as well too. And that's basically usually a mixture of some sort of sugar. Um, usually it's a white sugar, uh, or rice vinegar, um, and that as well too. Um, and a little bit of salt and a little bit of oil kind of mixed in together is typically what people use for sushi rice. Now you can, you know, change that a little bit if you're going whole food plant-based, um, that's probably why you're asking about the brown rice. Um, so you don't have to put the sugar into that as well and you don't have to put the oil, but just a touch of vinegar in there might actually, um, you know, increase that flavor profile just a little bit too. So, um, yeah, you can totally use a brown rice equivalent. Just make sure it is a short grain brown rice when you're using it to be able to make it that sticky consistency you're looking for when you're making sushi.