Homemade Sushi Made with Black Rice - FOOD PHOTO SHOOT
What time is it? Sushi Time!
To be honest, I never acquired a taste for sushi until I was in my teens. I didn’t like the fishy taste of the seaweed and I especially didn’t like idea of raw fish, which I like even less now. Yeah, you won’t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables.
In the past I’ve done all kinds of sushi with things like sweet potato or avocado but today I wanted to keep it really simple. As for the rice, I happened to have some cooked black rice in my fridge and I’ve never tried adding to sushi so I thought it was about time.
Personally, I really enjoy black rice over any other variety. It tastes very much like brown rice but with the added bonus of lots of antioxidants. I also just love the look of it. Once it’s cooked it gets this lovely almost purple color. So pretty.
Funny story, the last time I bought black rice the bag apparently had a little hole in it. When some of the dry rice spilled on the pantry floor my family saw it and thought we had mice around because the small pieces look a little too much like pest droppings. Haha, I had a good laugh when I informed them I was the pest to blame.
Anyway, I’m so looking forward to Spring and I thing my craving for fresh veggies is a huge symptom of that. I hope you decide to try this combination or at least let it inspire you to make some homemade sushi with everything you like.
Homemade Sushi Made with Black Rice
A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
1 cup uncooked black rice
1/2 teaspoon Himalayan pink sea salt
2 tablespoons sushi seasoning *see note
1 teaspoon sugar
1 teaspoon rice vinegar
1 large carrot julienned
1 cup red bell pepper thinly sliced
1 medium zucchini julienned or cucumber if you prefer
1 bunch fresh radishes thinly sliced
8 sheets roasted nori sushi seaweed
tamari soy sauce or coconut aminos for serving
Cook the rice according to package instructions until al dente. (If using pre-cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi. (Cold rice is the best to work with.)
Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Cut and layer your veggies to form a line from side to side.
Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Use a very sharp knife to slice through the nori and make sushi pieces.
Serve with any of your favorite sushi condiments.
*The sushi seasoning is a great addition if you'd like a completely traditional sushi flavor but it's not necessary. (I usually skip it actually) Same for the sugar and vinegar.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.