Black Rice Vegan Sushi Rolls
2 cups short grain black rice
1/4 cup rice vinegar
1 TSP sea Salt
1 Package roasted seaweed sheets
2 Carrots (whole)
1-3 lettuce leaves
½ of chickpea tempeh
Soy sauce (for dipping)
Wasabi sauce (for use as a garnish)
- Wash black rice and soak overnight
- Bring 4 cups of water to a boil in the cooking pot.
- Add the two cups of rice to boiling water.
- Keep rice at low boil, slowly reducing heat and stirring periodically.
- Remove rice from heat when all water has been absorbed by the rice.
Transfer rice to the large mixing bowl and place into refrigerator to cool.
To make the rice sticky mix it with rice vinegar and salt.
Prepare Rolls Filling
Slice carrots, lettuce and avocado length-ways to create long, narrow strips.
Slice chickpea tempeh thinly and shallow fry in olive or coconut oil.
Load The Sushi Roll
Get your hands wet, and make about a handful of rice to a ball of rice.
Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered.
Lay down the roll fillings on the edge of the nori. Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above. Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call. It is useful to keep the knife wet when in between, that helps cutting through the rice and nori. Enjoy!