1 strip kombu (seaweed)
1/4 c. rice vinegar (optional)
2 tbsp. barley-malt syrup
3 c. cooked brown rice
Nori seaweed

For the filling choose from: sliced, toasted, scallions; cooked spinach; sliced lengthwise carrots; powdered or pressed horseradish; sliced avocado, pickled sliced ginger, and umaboshi plum paste.

Heat the vinegar, barley-malt syrup, and kombu until boiling. Lower heat and simmer for 5 minutes. Remove kombu and pour over rice; mix well.

Spread rice on sheets of toasted nori seaweed. Place filling of your choice in center. Roll into tight roll and let sit to seal. Cut carefully into circles.