Black Rice Sushi Rolls


Black Rice Sushi Rolls

The seaweed, black rice and fennel in our Black Rice Sushi Rolls all contain antioxidants that may reduce inflammation and protect cells from oxidative stress. Oxidative stress is an imbalance of free radicals and antioxidants in the body, which can lead to cell and tissue damage. Recently, oxidative stress has also been implicated in depression and anxiety disorders. Carrots, being root vegetables, are a good source of fibre and carbohydrates which can also help boost the “happiness” chemical serotonin, while avocados are rich in stress-relieving B vitamins and heart-healthy fats that may help lessen anxiety.
Servings: 52 mini rolls

Ingredients

Rice

  • 520 g black rice
  • 160 ml cup rice vinegar
  • 60 ml tamari (to taste)
  • 10 x nori sheets
  • 5 roasted carrots, sliced lengthwise to create long, narrow strips
  • 2.5 avocado, sliced lengthwise to create long, narrow strips

Fennel Jam

  • 2.5 fennel bulbs, thinly sliced
  • 200 g celeriac, thinly sliced
  • 10 g ginger, finely chopped
  • 300 g cup date sugar
  • 325 ml cup raw apple cider vinegar
  • 2.5 teaspoons fennel seeds
  • 40 ml tablespoon coconut aminos

Instructions

For the rice

  • Wash the black rice and soak in filtered water overnight
  • Bring 10.5 cups of filtered water to a boil in a cooking pot.
  • Add the rice to boiling water.
  • Keep rice at a low boil, slowly reducing the heat and stirring periodically.
  • Remove rice from heat when all water has been absorbed by the rice.
  • Transfer the rice to the large mixing bowl and allow to cool.
  • To make the rice sticky, mix it with rice vinegar and tamari.

For the Fennel Jam

  • Place all the jam ingredients in a Dutch oven and bring to the boil over a medium heat.
  • Reduce the heat to low and cook until fennel and celeriac are soft and the texture becomes thick and jam-like, 30 to 40 minutes.

To assemble

  • With wet hands, form a small handful of rice into a ball.
  • Gently put the rice ball in the middle of the nori sheet, and start spreading it evenly across the nori, until there is a layer of rice covering almost the entire sheet except for an edge of about 2cm that should be kept uncovered.
  • Spread a thin layer of jam over the rice and lay slices of avocado and carrot along the middle of the nori.
  • Using the closer edge of a rolling mat, roll the nori, keeping it tight to stop the ingredients from falling out when you cut it.
  • Roll the sushi back and forth in the mat to tighten and seal it.
  • Use a wet, sharp knife to cut the roll into quarter segments. It is useful to keep the knife wet.

Notes

Recipe by Helene Anderson-Rosembert.  Allergens: Celeriac
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