Sushi Inspired Nori Rolls with Forbidden Black Rice
Ingredients
For the rice:
- 1/2 cup sushi rice
- 1/2 cup forbidden black rice
- 2 cups water
For the dipping sauce:
- 3 Tbsp coconut aminos
- 1 Tbsp toasted sesame oil
For the nori rolls:
- 8 sheets nori
- 2 cups thinly chopped vegetables (cucumber, carrots, beets, etc)
Instructions
- Combine the rice and water in a saucepan. Bring to a boil. Cover the pan and simmer for 45 minutes. Remove from heat and leave covered for an additional 10 minutes before moving it to the fridge to cool before using.
- Using a sharp knive or mandoline, slice the vegetables into thin slices.
- Place a nori sheet on a flat surface, shiny side down. On the edge nearest to you, place approximately 1/3 cup of the cooked and cooled rice. Use a spoon or your hand to flatten the rice. In the center of the flattened rice, place some of the thinly sliced vegetables.
- Using a brush or your hand, wet the exposed nori with water. You don't want to soak it. Use just enough water to make it flexible.
- Starting at the edge closest to you (where the rice and veggies are), roll! More detailed instructions and photos in the blog post will help with this process.
- After you have your roll, you may find that you need to add a little more water to seal the edges.
- Slice the rolls to your preferred thickness using a very sharp knife.
- For a dipping sauce, combine the coconut aminos and toasted sesame oil. For an oil free sauce, omit the sesame oil.
Tried this recipe?Let us know how it was!