Rice and Grain Mix for Sushi

3/4 C short-grain brown rice
1/8 C millet
1/8 C amaranth
1 t fresh lemon zest
1/8 C sunflower seeds

Put the rice, millet, and amaranth into a medium pot and add 1 1/2 cups water. Bring to a boil, reduce the heat to low, and cook, covered, for 35 minutes. Remove pan from heat and let sit, still covered, for another 10 minutes.

Transfer the rice mixture to a large mixing bowl. Stir in the lemon zest and sunflower seeds with a wooden rice paddle or spoon, tossing the rice with light strokes to aerate and cool it. Set it aside to cool completely before rolling up in nori for sushi.

Good vegan sushi fillings include:
avocado
peeled, seeded cucumber
blanched carrot strips
blanched asparagus spears
red bell pepper strips, raw or roasted
blanched zucchini strips
radish sprouts

From Vegan Lunch Box