I can’t wait to share this recipe with you as it is one of my favourites of all time. It is more of an assembly job than a recipe really. Which is excately why I love it so much. Often times when entertaining we get so caught up in wanting to impress or presenting the perfect meal we slave the day away ending up too exhausted to even really engage with our guests come dinner time. With this sushi that scenario is soon to be a thing of the past. Everything you need can be prepared way in advance, it looks wonderful and tastes even better. Especially when using the gorgeous and nutritious black rice.
This rice was originally found in China and in ancient times it was reserved for the emperor and his family because it was so difficult to grow. It was forbidden for mere mortals to consume it with penalties as severe as the chopping of a hand awaiting any disobedient citizen. Hence it’s nickname. The pitch black colour is 100% natural. No colorants or adjetives, just mother nature. It has a slightly chewy texture and leaves you satisfied for hours after eating it. Nowadays it is also cultivated in Italy and you don’t have to lose a hand to enjoy it but it is still quite hard to come by. You can find it at well stocked Italian deli’s and I urge you to track it down as it drastically increases the nutritional value of this dish. Not to mention the extra drama added by the dark colour. But most importantly, it’s super yammie!
Sometimes dinner parties can start off a bit stiff, especially when entertaining guests who haven’t met before. Inviting your guests to assemble their own sushi instantly makes the whole affair much more relaxed and personal. Between passing the avocado and swapping the cucumber sticks for the cashew wasabi mayo guests get to interact in a very natural way and soon people will be laughing at their sometimes clumsy looking finished rolls. But believe you me all laughs will turn into oh’s and ah’s once they’ve tasted them.
The other great thing about this sushi is that you can use ingredients that you like or have available. So as long as you have rice and nori sheets in the house you can whip up this baby in an instant. I used grated carrot, cucumber sticks, avocado, sprouts and pickled red cabbage this time. But when I can find them I love to use enoki mushrooms as well. Stir fried shi i take also work really well and boiled halved quaills eggs make a beautiful non vegan option.
Because most of the ingredients are raw this dish is best for the strong Pitta digestion. It is also a good dish for Kapha in summer although they might like to use black quinoa instead of the rice as it is a drier grain type. The fickle digestion of Vata doesn’t do too well with raw foods so they should only have this on rare occasion.
For about 20 rolls For the rice
- 250 grams black rice
- 600 ml water
- 4 tablespoons brown rice vinegar
- 1/2 teaspoon salt
- 1 to 2 tablespoons cane sugar
- 20 nori sheets cut up in 15 x 20 cm rectangles
Bring the rice to the boil with the water. Once it boils turn down the heat and put a lid on top slightly a jar. Cook on very low heat for 30 to 35 minutes until all the water is absorbed and the rice is done. Meanwhile mix the brown rice vinegar, sugar and salt until the sugar dissolves. Once the rice is cooked pour over the vinegar mixture and mix well. Fillings
- 2 ripe but firm avocado’s peeled and stoned and cut in medium thick strips
- 2 medium carrots peeled and grated
- 1 small cucumber deseeded and cut in thin strips
- a handful of sprouts or micro greens (I used japanese kaiware sprouts)
- 150 grams finely shredded red cabbage
- 2 tablespoons brown rice vinegar
- dash of salt
- sprinkle of cane sugar
- 250 ml hot water
- 2 tablespoons toasted sesame seeds
Pickle the red cabbage by slicing it really thinly on a hand mandoline. Now mix in the vinegar, salt and sugar. Add the water and cover the cabbage with this mixture. Let stand for at least half an hour. Drain the cabbage and set aside until ready to use. Set out a pretty platter with all the prepared veggies and put the sesame seeds in a small bowl. Arrange the nori sheets on a plate and put the cooked rice in a bowl. Put everything on the table and serve with cashewnut wasabi mayo and some tamari sauce for dipping. You can find a tutorial on how to roll the sushi cones here. Cashewnut wasabi mayo
- 50 g cashew nuts soaked in water overnight
- 1 clove of garlic
- 100 ml olive oil
- 25 ml lime juice
- 1-2 tbsp cold water
- 1/2 teaspoon wasabi powder or more to taste
- salt and freshly ground pepper
Discard the soaking water of the cashewnuts and purée all ingredients in a kitchen aid. Add some more water if necessary to getthe correct consistency. Add salt and pepper to taste.