Black Rice Sushi with Homemade Pickled Ginger & Spicy Avo Dip
Errrmagawd!! If you love sushi but you’ve always thought it could be much healthier then you just have to try this version and I mean like as soon as you possibly can (that’s how good it is). I thought this one up recently when I was mucking around with some different sushi ideas. I also make a mean quinoa sushi but that’s for another blog (not yet published)…
I love getting in the kitchen to create things for myself and my husband Jason but the cool part is that I then also get to share these recipes with you! Currently, I’m on a cleanse and a healing journey which is based on plant foods mostly but I’m also adding raw honey, broth and Hydrolyzed Collagen powder because of it’s many wonderful benefits! I have cut out dairy and eggs completely! And I have gone off meat until my body heals and I may even go off it forever??
So as you can imagine, when you’ve gone from eating meat and animal products weekly, you gotta get creative again in the kitchen so that you’re feeding your body (and those you love) the right balance of nutrients and good stuff. The balance of protein, fibre, fats, carbs and nutrients is pretty balanced.
In this recipe you’ll find some really super foods that are literally super foods! Things like black rice (loaded with antioxidants that as you know keep us healthy and young!). You’ll also find avocado, seaweed, ginger and radish there and these foods all have incredible healing and healthy benefits.
So without further ado, I’d like to ‘sink my teeth’ into the recipe (well actually the real thing but we polished them off already) :'(
Black Rice Sushi with Homemade Pickled Ginger & Spicy Avo Dipping Sauce
- Nori sheets
- Daikon radish
- 2 large carrots
- 1 red capsicum
- 1 Lebanese cucumber
- Sprouts (I used broccoli)
- Organic tempeh*
- Coconut oil for frying
- Black rice 1 cup
- 1 lime
- 1 avocado
- 1 medjool date
- 1/2 cup water
- Nori flakes (optional) 1/2 tsp
- Ginger nob
- 1 lemon (for pickling)
- Jalapenos in the jar – handful
- Coriander – handful
- Himalayan/Celtic salt
- Raw honey – 1 tbsp
*I always suggest going organic for soy products especially.
What to do:
- Make your own pickled ginger by peeling the ginger into fine pieces and pickle in lemon juice and a pinch of salt
- Cook your rice first by adding 2 cups of water to a pan and then once boiling add in your rice, give it a good stir
- You may need to add water in as the rice cooks and absorbs the water (it seems to absorb water fast like brown rice does)
- You can tell the rice is ready when it gets soft looking but make sure to test it. You want it soft but still kind of chewy
- When the rice is fully cooked, add in a tablespoon of raw honey and stir it right through then let cool completely
- Prep up your sushi filling by starting of with cooking your tempeh. First though, cut the tempeh into slices and fry until golden in the coconut oil. Once cooked then set aside
- Peel your carrot, cucumber and daikon radish into ribbons and set aside on a plate
- Chop up the red capsicum and spring onions and add to the plate, along with the sprouts and tempeh
- When the rice is cool then it’s time to start assembling your sushi rolls…
- On your nori sheet flatten out a good handful or two of the black rice, ensuring to leave space in front and behind so you can roll it up
- Layer your veggies, tempeh and sprouts on top of the rice and then roll up tightly. Add the rolls to a plate and pop into the fridge
- When all of the rolls have been done make your avo dipping sauce…
- In a blender add your avo, the juice of the lime, a handful of jalapenos, the date, some salt, the water, the coriander and the nori flakes and blend until smooth. Set aside
- When the nori paper on the rolls becomes soft then you can cut up the sushi rolls into pieces but make sure you have a sharp knife! (it helps get a clean cut and makes life easier).
- Serve with the pickled ginger and dipping sauce
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