Carolyn a German student that is living with us for one year and I have just tried this sushi. There is no words that can explain how delicious this is. I don't know if I can ever go back to white rice sushi. The problem is I have never seen it made in Sushi shop's.
The vinegar mix is made with brown rice malt syrup or honey, rice vinegar and salt. Not like the mix you buy with process sugar in it.
Glutinous black rice is what I have used. This does not mean it has gluten in it. It does not. It just means it is a sticky rice.I bought it at our local Asian supermarket in Remarkables park.
Why black rice , 1/2 cup serving gives
- Brown rice - 7.9 protein, 2.2 iron and 2.8 fiber
- Red rice - 7.0 protein, 5.5 iron and 2.0 fiber
- Polished white rice - 6.8 protein, .12 iron and 0.6 fiber
- http://podbay.fm/show/158029989
Sushi with Black Rice Recipe
Makes about 5 rolls
2 cups glutinous black rice - this is a sticky black rice and has no gluten in it
3 cups water
4 tbsp rice vinegar
2 tsp brown rice malt syrup or runny honey
1 tsp sea salt
Filling
1 packet nori sheets
Option - Salmond - fresh or smoked, Tuna - tin
Cucumber - sliced into thin strips
Avocado - sliced into strips
Carrot - sliced into thin strips
Nori sheets
Sushi mat
Dipping
Tamari - naturally fermented soya sauce - GF
Wasabi sauce
Method
1 - Soak the rice overnight if you can. Drain and rinse and then cook in 3 cups water. Bring to the boil, and turn down to low with the lid on. Simmer until cooked, about 35 - 45minutes or more, but check on it. All the liquid should have evaporated.
2 - Heat the vinegar, honey and salt until dissolved. Cool.
3 - Place the cooked rice into a plastic bowl. Pour in the vinegar mix. Using a spatula, cut through the rice mixing and cooling the rice down. The rice should end up sticky and hold together. Cool as fast as possible.
4 - Lay your nori (seaweed sheet) on a sushi mat, if you have one. With the narrow end closest to you, taking 1/2 cup of the rice, roll into a ball and press down on the nori, all over except 1 inch at the far end. You may find it easier to dampen your hands.
5 - Lay at the end closest to you strips of the filling.
6 - Using the mat, roll up tightly, dampen the end so it will stick once you get to the end.
7 - Slice each roll 1 - 1 1/2 inches using a clean damp knife.
The rice is now cooked and I add the vinegar mix, stir until cool.
Lay your nori sheet down and press the cooled rice on top leaving a gap at the end. lay your filling down.
Roll up tight.
Slice with a damp knife.
Serve with Tamari sauce and wasabi.