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Black Rice Sushi Rolls Recipe

Japanese-inspired · Main course · 70 min total

A vibrant and nutritious twist on traditional sushi, using nutty black rice instead of white. These rolls are filled with fresh vegetables and avocado for a colorful, satisfying meal.

Ingredients

• 1 cup black rice (forbidden rice)
• 1 1/2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori (seaweed)
• 1/2 avocado, sliced
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1/2 red bell pepper, julienned
• Optional: pickled ginger, soy sauce, wasabi for serving

Instructions

1. Rinse black rice under cold water. In a saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until tender and water is absorbed. Remove from heat and let stand covered for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice. Spread rice on a baking sheet to cool to room temperature.
3. Place a nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 1/2 cup of black rice evenly over nori, leaving a 1-inch strip at the top edge.
4. Arrange avocado, cucumber, carrot, and bell pepper in a line across the center of the rice.
5. Using the mat, lift the edge of the nori and roll tightly over the filling, pressing gently. Moisten the top strip of nori with water to seal. Repeat with remaining ingredients.
6. Using a sharp knife, slice each roll into 6-8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Tips

• Keep a bowl of water nearby to wet your hands and knife to prevent sticking.
• Black rice can be cooked ahead and refrigerated; bring to room temperature before using.
• Store leftover rolls in an airtight container in the fridge for up to a day.

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