Black rice sushi rolls

Serves

Cook Time

25 min

Total Time

60 min

Main Course

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American 🇺🇸

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The black rice here is a great alternative to white sushi rice. It has protein, fiber, and is a whole grain rice which means it is unprocessed and is in its natural state. Just cut up your favorite sushi vegetables and tofu into match sticks and put them right into your rolls.

Ingredients

2 cups black rice
3 cups water
4 tbls spiced rice vinegar
1 teaspoon sugar
1 teaspoon salt
10 seaweed sheets
Your choice of vegetables and protein.

Directions

Rinse the rice and add it and the water to a medium size pan and bring to a boil over medium heat.
Reduce to the low cover with a tight fitted lid and cook 25-30 minutes until water evaporates.
Add rice to a big plastic or wood bowl.
Combine rice vinegar, sugar, and salt. Mix well and add to the rice.
Once it’s fully mixed spread the rice into a thin layer to help cool faster.
Note: have a bowl of water and a damp towel available to you because the rice gets sticky and as you work frequently dip your fingers into the bowl of water.
Wrap the bamboo mat in plastic wrap Then lay it flat on a cutting board and place one sheet of seaweed shiny side down.
Spoon about a half cup of rice onto the seaweed and gently spread it to the edges but leave about a one inch boarder at the far end.
Add a little water to the exposed 1 inch at the far end.
Add your vegetables and protein to the end closest to you then using the mat roll began rolling and pressing the roll so it stays together.
Remember after every 1/2 roll to press the roll tight.
Once the roll is formed remove from the bamboo mat.
Use a sharp knife to cut the roll in half.
Then cut those two halves in half.
Then cut the four remaining pieces in half one more time.
Also after each cut dip your knife into the bowl of water and let the water drip down the knife so you get smooth cuts.