These black rice maki rolls are dedicated to all sushi-lovers who just can't have enough of it — just like us. Instead of using sticky white rice, we made them with "forbidden" black rice for a healthier spin, full of flavour and texture.
Among the many Japanese dishes out there, maki rolls are probably our favourite. They consist of steamed vinegared white rice wrapped in a sheet of nori seaweed and stuffed with fish, seafood and vegetables. The roll is then sliced into bite-sized pieces and served as an appetiser or main meal with soy sauce, wasabi, and pickled ginger.
In our recipe, we swapped classic sushi rice with black rice, also known as purple rice or "forbidden" rice. We prepared it like white sushi rice and then rolled it with fresh salmon strips and buttery avocado wedges. The result is mouthwatering sushi with a gorgeous black hue, a chewy texture, and a lovely melt-in-your-mouth filling.
We chose black rice for this sushi recipe for its amazing nutritional profile. It's rich in health-boosting antioxidants, particularly anthocyanins, which give the kernels their deep purple colour. Moreover, black rice has a lower glycemic index than white rice, keeping blood sugars in check; it's also rich in proteins and fibres, helping you feel full for longer.
Black rice has a distinctive nutty and earthy flavour which makes these maki rolls even tastier. It just needs to cook a bit longer than white rice, so we increased the cooking time from 20 to 35 minutes. As for the filling, feel free to swap salmon and avocado with your favourite ones or opt for marinated tofu if you're on a plant-based diet.
Each maki has only 65 calories, and a serving of 4 rolls covers 11% RDI of carbs, 28% RDI of proteins, and 12% RDI of fats. So, time to dust off your trusty bamboo mat and get rollin'!