t turns out that black rice is just absolutely gorgeous in homemade sushi rolls. It’s easy, too: just cook it in on the stove top or in your rice cooker the same as you would brown rice. Here we just rolled it up with some sushi-grade salmon, cucumber, and avocado. I mixed up a little sriracha with mayo for a few of the rolls to make a spicy option as well.
As seen in: Focus! When OCD mimics ADD & Black Rice Sushi
Sushi with Black Rice
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To your still hot, cooked rice, add vinegar, sugar, and salt. Mix together and allow rice to cool.
Place a folded thin kicthen towel on a flat surface. Top with plastic wrap, then with a sheet of nori.
Dip your hands in water to help prevent the rice from sticking to them and pat a very thin layer of rice all over the nori.
Add your desired toppings in a line near the bottom--but not at--of the nori sheet.
Roll the sushi by carefully tucking the nori in on itself to hug the fillings. Then use the towel to help roll and shape. If you've never done this before, seach youtube for a video.
Put each completed roll in the freezer as you move to the next one. This will help make it easier to slice when you're done.
After all of your rolls are complete, remove any in the freezer, wet a very sharp knife, and cut into even slices.
Serve immediately with pickled ginger, soy sauce and wasabi.