Black Rice Sushi Rolls
A colorful twist on classic sushi using deep black rice for striking visual appeal. These handheld rolls are filled with savory pork floss and your favorite toppings, perfect for a light lunch or appetizer.
Story
Black rice gives this traditional dish a dramatic, eye-catching appearance while adding a subtle nutty flavor. The contrast between the dark rice and vibrant fillings makes these rolls as beautiful as they are delicious.
Ingredients
black rice
2 cups
sushi rice vinegar
3 tablespoons
nori seaweed sheets
4 sheets
pork floss (肉松)
1/2 cup
mayonnaise
2 tablespoons
wasabi
1 teaspoon
soy sauce
2 tablespoons for dipping
cucumber, julienned
1 medium
carrot, julienned
1 medium
salt
1/2 teaspoon
Instructions
1
Cook the black rice
Rinse the black rice thoroughly under cold water until the water runs clear. Combine rice with 2.5 cups of water in a pot, add salt, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until tender. Remove from heat and let sit covered for 10 minutes.
2
Season the rice
Transfer the cooked rice to a large wooden bowl or plate. Gently fold in the sushi rice vinegar while fanning the rice with your other hand to cool it to room temperature. The grains should remain slightly sticky but not mushy.
3
Prepare the fillings
While the rice cools, mix the pork floss with mayonnaise in a small bowl. Cut cucumber and carrot into thin matchstick strips. Have your wasabi ready for spreading.
4
Assemble and roll
Place a nori sheet shiny-side down on a bamboo sushi mat. Spread a thin, even layer of black rice over the nori, leaving a 1-inch border at the top. Add a line of pork floss mixture, cucumber, and carrot across the bottom third of the sheet.
5
Shape and serve
Roll the sushi tightly using the bamboo mat, applying gentle pressure to seal the edge. Wet your knife with water and cut each roll into 6-8 pieces. Serve immediately with soy sauce mixed with a small amount of wasabi for dipping.
