Black Rice Sushi
Black Rice Sushi is a fabulous twist on sushi. Try adding some adventurous fillings to your sushi as well. Some sautéed mushrooms, asparagus, peppers, sprouts, tofu, chicken. The options are really endless. Have fun, get the family involved and make your sushi night a fun night with your family.
1 cup black rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
6 sheets nori (seaweed)
Fillings of your choice such as: carrot, cucumber, avocado, salmon, prawn, mushrooms, peppers, strawberry, spinach etc.
You will need - cling wrap and a sushi mat as well
In a medium saucepan, bring the rice and 2-1/4 cups water to a boil, then turn down the heat and simmer for 25 to 30 minutes, until all the water is absorbed and the rice is cooked.
Meanwhile, whisk together rice vinegar, sugar, salt and 1 tablespoon water until the sugar dissolves. Mix vinegar mixture (called Tezu) into the cooked rice; refrigerate.
When the rice has cooled, prepare the sushi: Lay a piece of plastic wrap over a bamboo sushi mat with the long side of the mat facing you. Lay a sheet of nori over the plastic wrap.
Spoon ¼ to ½ cup rice over nori and spread into a thin layer over the nori from left to right, leaving a 5cm gap on the right side. Place your desired filling on the rice against the edge closest to you. Roll from the side closest to you away from you. Seal the roll by moistening the right edge of nori with fingers dipped in water.
Cut the roll into six pieces. Repeat to make 6 rolls total. If desired, serve with soy sauce or tamari and pickled ginger.
Yours in Health,
Health Coach and Wellness Chef