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Radiant Herbivore - Blog

VEGGIE SUSHI ROLLS WITH BLACK RICE

I used to find making sushi rolls intimidating - like it took some special talent to roll them up nicely. I've learned that rolling sushi becomes a lot easier when you keep your nori sheets damp (i.e. spread the rice with wet/damp hands), roll it tightly with a bamboo sushi mat, and use a serrated knife to slice it.

Get creative with your ingredients too! I've up-leveled this sushi roll using black rice instead of the regular white sushi rice (you can also use quinoa) and adding some tangy zing with mango. This was the perfect lunch for a lazy (and rainy) weekend.


VEGGIE SUSHI ROLLS WITH BLACK RICE

(Serves 1)

Print recipe HERE.

Ingredients:

  • 2 nori sheets
  • 1/2 avocado, thinly sliced
  • 8 stalks asparagus, bottoms trimmed
  • 1 Alphonso mango (or 1/2 regular mango)
  • 1 cup cooked black rice
  • 1 mini cucumber, sliced lengthwise and quartered

Directions:

  1. Preheat grill to medium-high heat and grill asparagus for 4-5 minutes with a drizzle of coconut oil or olive oil. Remove from heat and set aside.
     
  2. Place a nori sheet on bamboo mat. Using damp hands, spread rice across nori sheet, leaving about 1/2 an inch at the bottom (where your stuffing will go).
     
  3. Using half of what you have, assemble asparagus, cucumber, avocado and mango.
     
  4. Using the bamboo mat, roll the sushi, being sure to give a gentle squeeze with each roll.
     
  5. Slice sushi.
     
  6. Repeat steps 2-5 with second nori sheet. Serve with ginger and Bragg's Liquid Aminos, or low-sodium soy sauce.


WHAT ARE YOUR FAVOURITE INGREDIENTS TO STUFF IN YOUR SUSHI ROLLS? SHARE WITH US IN THE COMMENTS BELOW!