As with most things coming and going from my kitchen right now, I decided to make my veggie sushi this week with a festive Halloween inspired black rice twist! I used a short gray black rice to make these veggie sushi rolls three different ways. The black rice is 100% naturally colored, so no food dyes here!
I made a standard veggie roll with carrot, zucchini, avocado. A ‘philly roll’ with a tofu cream cheese and vegetarian bacon. And finally, a spicy sriracha beet sushi roll. They were all super easy to make and perfectly delicious too!
I served my Black Rice Vegetarian Sushi with some homemade egg drop soup and it turned out to be a perfect light dinner that we could all enjoy. Seafood lovers and vegetarians alike, I promise that even if you are a seafood fan that you will love these easy to make veggie rolls.
Pickled ginger and wasabi past on the side along with some soy sauce or coconut aminos on the side for dipping are a must!
TheSkinnyFork.com Veggie sushi with a fun and festive Halloween twist! Made with a spooky black rice instead of the usual white sushi rice. Prep Time: 10 Minutes • Cook Time: 0 Hours
Servings: 10 • Serving Size: 1 Piece • Calories: 40 • Fat: 0 g • Saturated Fat: 0 g • Carb: 8 g • Fiber: 0 g • Protein: 1 g • Sugar: 0 g • Sodium: 1 mg
• 2 C. Short Grain Black Rice (About 4 C. when cooked.)
• 1/4 C. Rice Vinegar
• 4 Pieces of Nori
• 1 Carrot, Cut into 'Matchsticks'
• 1 Zucchini, Cut into 'Matchsticks'
• 1/4 C. Shredded Cabbage
• 1/2 Avocado, Mashed
Directions:
Add about 2 Tbsp. of rice vinegar to the 4 C. cooked rice and fluff it with a fork.
Set a sheet of plastic wrap out on a bamboo roller and line it with about 1 C. of the cooked rice.
Line 1/4 of the carrot, 1/4 of the zucchini, 2 Tbsp. of the cabbage, and 1/4 of the mashed avocado.
Use the bamboo roller to roll the rice in around the veggies, leaving the plastic wrap around the roll.
Carefully set to the side and set a sheet of the nori out onto the bamboo roller.
Set the roll of rice and veggies onto the sheet of nori and remove the plastic wrap.
Use the roller once again to roll the nori tightly around the rice roll.
Cut into about 10 pieces using a sharp knife.
Rinse and repeat for remaining ingredients.
Arrange the sushi on a plate and serve right away or set in the fridge to chill until ready to enjoy.
Step-by-Step Photos:
Nutritional Claims: Low Fat • Low Sodium • Fat Free • Low Fat Abs • Sugar Conscious • Low Potassium • Kidney Friendly • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Fodmap Free • Kosher