BLACK RICE SUSHI

My cousin, was a sushi chef for a period of time in Vancouver, Canada. This is a recipe that he shared with me, and I modified it by omitting the salt  and using black rice , which is a whole grain. The look is rather dramatic, and tastes very good. Any leftover rice can be mixed with the leftover veggies ( chop them up) and eaten as a sushi salad. Black rice can be found in some grocery stores and Asian markets.

Black Rice Sushi

1/4 cup rice vinegar
2 Tblsp sugar or sweetener, ( I used 1/2 tsp stevia powder), or to taste

1 cup black rice
2 cups water

1 pkg Nori sheets( you will only use 5 or 6 sheets)

Vegetables

1/2 cucumber, sliced thinly length wise, and cut into thin strips
1 carrot, cut as above
1 red pepper, cut as above
pickled ginger,drained
pickled banana peppers rings, drained


Bring the water and rice to a boil.

Turn the heat down and simmer for 50 minutes

Meanwhile, mix the sugar/sweetener with the rice vinegar and stir until mixed. You may have to heat the vinegar for a few seconds to make sure the sugar is fully incorporated into the vinegar.

Assembling the Sushi

Once the rice is cooked, place it in a large bowl ( my cousin says to be sure not to scrap the bottom of the pan) and pour the vinegar mixture over the rice.

Gently stir to combine well. The rice should become somewhat sticky. But it will not be as sticky as white sushi rice.

Lay out a nori sheet and cover about 80% of it with a thin layer of rice. Leave about an inch at the top uncovered.

Layer the vegetables at the bottom of the sushi roll. I usually start with ginger and the pickled banana peppers. Then add on the carrots, cucumber and peppers on top.

Now starting at the bottom short end where the vegetables are, roll up the sushi. It is important to gently squeeze the sushi as you roll so that it holds together well.

Continue until all of the nori and rice are used up.

Place sushi rolls in fridge until ready to eat. Using a serrated knife, or other sharp knife, cut the sushi into pieces.

Enjoy.

TIP

Extra rice and veggies make a great salad when mixed together.

Keeping  a small container of water to dip the spoon into will help keep the rice from sticking to the spoon as you spread it out over the nori sheet.

A few spinach leaves are also great to add  if you have them on hand.