Vegan Black Rice Sushi Rolls’

Ingredients:
Nori Rolls (3-4 sheets)

150g Black rice

1/4 can of Coconut milk

2 Asparagus

1/2 Candy Beetroot (pink beetroot)

1/4 Cucumber

1 small Carrot

1/4 of Purple Cabbage

Handful of Coriander

Small Handful of Mint

Handful of Sushi ginger

Seaweed seasoning

Sauce to serve:

1 tsp. Olive oil
1 tsp. Sesame oil

1 tbsp. Soya sauce

1 tsp. Balsamic vinegar

1 tsp. Raw peanut butter

1 tbsp Coconut water

1/4 Scotch bonnet (chopped)

1/2 tsp. Sesame seeds

A few Mustard seeds

A few leaves Coriander (chopped)

So easy to make! I’ve put my own little twist on these vegan sushi rolls 😋 Cook the black rice in seasoned water (pink Himalayan salt and pepper) for 45 mins until soft. Add coconut milk to rice and mix in properly then place rice in freezer to cool for 15 minutes. While rice is cooling, cut or grate vegetables into strips. Place nori roll on sushi roller mat, take the rice out and smooth over nori roll until flat. Place vegetables on top of rice then season with seaweed seasoning and get rolling!
Mix ingredients for sauce together and you’ll have some beautifully infused, vegan sushi flavours 😋

FYI – Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries). The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food.