I have never had Sushi prepared with brown rice.  Somehow it seems wrong to me.
That certainly sounds non-traditional, but it's probably a little healthier for you.
The lacto-fermentation of the rice prevents fish from spoiling. In one Asian dish, narezushi, salted fish was stored in rice for months at a time.
That's pretty crazy. Is that a popular dish today?
I'm not certain, it was the earliest form of sushi and probably originated with paddy fields along the Mekong river.
That is very interesting. Do you have a favorite kind of sushi?
I pretty much favor the kinds with cooked ingredients these days.
Like tempura?
Tempura
Preparation.
Preparation Batter.
A light batter is made of iced water (sometimes sparkling water is used to keep the batter light) and soft wheat flour (cake, pastry or all-purpose flour). Eggs (especially egg yolk), baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the
confused with "sashimi", a related dish in Japanese cuisine that consists of thinly sliced raw fish, or occasionally meat, and an optional serving of rice.
History.
Sushi originates in a Southeast Asian dish, known today as "narezushi" ( – "salted fish"), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish. This early type of sushi became an important