Vegan Black Rice Sushi Rolls Recipe By Tasty

Steps:

• In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
• Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
• Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
• Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
• Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
• Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
• In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
• Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
• Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
• Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
• Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
• Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
• Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
• Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
• Serve the sushi with wasabi, pickled ginger, and soy sauce.
• Enjoy!

Steps:

• In a bowl wash the rice 3 times with water.
• In a pot add rice and water and cover and bring it to boil. Reduce heat and simmer for 10 minutes. Then take off heat and rest for another 15 minutes.
• In a microwave safe bowl heat sugar, salt and vinegar for a minute or until the sugar is completely melted.
• Transfer the rice onto a serving bowl and pour the vinegar over the rice.
• Using a spatula fold in the vinegar and cut into the rice. Have another person fan the rice while mixing to get it down to room temperature.
• Prep the fix-ins. Slice tuna and chop until the meat is mashed together. Transfer into a small bowl.
• Mix in mayonnaise and sriracha sauce. Set aside
• In a medium bowl marinate chicken with your favorite teriyaki sauce. Fully cook chicken and slice and set aside in a bowl.
• Cut imitation crab into small pieces. Mix in mayonnaise until fully coated. Set aside.
• Cut veggies into thin slices. Cut avocado into bite size pieces as well.
• Set up the table: After placing your rice and fix-ins place each sushi rolling station with a bamboo rolling mat. Set out a bowl of water so the rice does not stick to your hands. Have a cutting board close by with a knife. Let's roll.
• On the rolling mat place one sheet of nori. There is a smooth side and a rough side. The rough side will face up.
• Wet your hands and grab a handful of rice and place it on your nori. Spread the rice evenly throughout the nori without smushing the rice down. LEAVE SPACE AT THE BOTTOM. (This extra sliver of nori will stick onto the rice when rolling.)
• Place the fix-in at the bottom row of the rice.
• Grabbing both nori and the mat roll the mat over so the extra space at the bottom touches the other side.
• Squeeze down to make a nice tight roll.
• Grab the mat and continue rolling over the rice until your roll is complete. Squeeze down along the way to keep the roll from holding its shape.
• Transfer your roll onto a cutting board. Have a damp towel close by for your knife. Before you cut give you knife a wipe.
• NOTE: This will prevent the rice from sticking to the knife.
• Cut your roll into desired sizes.
• NOTE: Wrap mat with plastic wrap for inside out rolls.
• Repeat steps 13-20 for your veggie roll.
• Repeat steps 13-20 for your teriyaki chicken roll.
• Repeat steps 13-20 for your California roll.
• Enjoy!

Steps:

• Heat a medium nonstick pan over medium-high heat. Add the beaten egg to the pan and tilt the pan so the egg covers the bottom in a thin layer. Cook until the egg is firm, 3 minutes. Remove from the pan and let cool, then roll up.
• In a liquid measuring cup, mix together the sugar, salt, and rice vinegar and microwave for 2 minutes, or until the solids fully dissolve.
• Pour the seasoned sushi vinegar over the cooked rice and gently toss the rice until it comes to room temperature.
• Place a sheet of nori on a cutting board. Dip your hands in water and then pick up about half of the seasoned sushi rice and gently arrange it over the nori, spreading evenly all the way to the corners.
• Top the rice with another nori sheet, then cut the the sushi crosswise into 4 even strips. Set aside.
• Place another sheet of nori on a sushi rolling mat. Place a quartered strip of cucumber on the bottom edge of the nori and another cucumber strip an inch above it. Place 2 of the sushi rice/nori strips on top of the cucumber.
• Place a strip of salmon in between the strips of nori. Then, place the rolled omelet on top of the salmon.
• Place 2 strips of tuna on either side of the omelet roll. Then, place another piece of salmon on top of the omelette.
• Place the last 2 strips of rice and nori over the salmon. Place another strip of cucumber over the top piece of nori and roll the sushi 90 degrees.
• Tuck the final piece of cucumber in place and continue to roll the sushi until the nori completely wraps around, making sure to keep the roll as square as possible.
• Cut the roll into slices and serve immediately with soy sauce, wasabi, and pickled ginger alongside.
• Enjoy!