These Black Rice Maki Rolls are dedicated to all sushi lovers who just can’t get enough of them – just like us. Instead of using sticky white rice, we made them with “forbidden” black rice for a healthier spinfull of flavor and texture.
Of the many Japanese dishes, maki rolls are probably our favorite. They consist of steamed vinegared rice wrapped in a sheet of nori seaweed and stuffed with fish, seafood and vegetables. The roll is then cut into bite-sized pieces and served as an appetizer or main meal with soy sauce, wasabi, and pickled ginger.
In our recipe, we swapped the classic sushi rice for black rice, also known as purple rice “forbidden” rice. We prepared it like white sushi rice, then rolled it with fresh salmon strips and buttery avocado wedges. The result is delicious sushi with a great black shadea tough texture and a beautiful one tender filling.
We chose black rice for this sushi recipe amazing nutritional profile. It is particularly rich in health-promoting antioxidants anthocyanins, which give the seeds their deep violet color. Additionally, black rice has a lower glycemic index than white rice, keeping blood sugar in check. It’s also high in protein and fiber, which help you feel fuller for longer.
Black rice has a special feature nutty and earthy taste which makes these maki rolls even tastier. It just needs to cook a little longer than white rice, so we increased the cooking time from 20 to 35 minutes. As for the filling, you can swap out salmon and avocado for your favorite varieties, or opt for marinated tofu if you’re on a plant-based diet.
Every Maki has only 65 caloriesand a serving of 4 rolls covers 11% RDI of carbohydrates, 28% RDI of proteinsAnd 12% RDI of fats. So, time to dust off your trusty bamboo mat and get started!