News 4 Cooks - Black Forbidden Rice Sushi Nori - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks - Black Forbidden Rice Sushi Nori

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Black Forbidden Rice Sushi Nori

Ingredients for dish (must be specific, no “secret ingredients”):


1 Cup Black Forbidden Rice

2 ¼ Cups Water

6 Sheets Nori (Dried Seaweed)

Tezu (Sushi Rice Vinegar)

2 Tbsp. Rice Wine Vinegar

1 tsp. Water

1 tsp. Honey

1 tsp. Salt


1 Each Cucumber

6 Oz. Ahi Tuna, cut into ¼” strips

12 Each Aspargus

12 Each Avocado Slices, ¼” in width

1 Each Red Bell Pepper

Preparation Instructions (must be specific, no vague amounts i.e. “pinch or scoop”):


  1. Bring water and black rice to a boil.  Cover and reduce heat to a simmer.  Allow rice to cook for 25-30 minutes, or until all water in absorbed.
  2. Cut the cucumber lengthwise into quarters.  Use a knife to remove the seeds. Cut each quarter into 2-3 strips.
  3. Steam the asparagus in a basket over boiling water for 3-4 minutes, or until tender.
  4. Cut bell pepper into quarters.  Remove the stems and seeds.  Cut peppers into ¼” strips.
  5. Make the tezu by combining all ingredients in a small bowl and whisk well.
  6. When rice is cooked and has absorbed all the water, remove to a bowl to cool.  Stir in the tezu and mix well for a minute or two, to help the rice get more “sticky”.
  7. When rice has totally cooled, lay nori out on top of a piece of plastic wrap with the long edge in front of you.  Take ¼ - ½ cup of rice and spread out evenly in a thin layer on top of the nori, leaving about a 1 inch edge on the side closest to you.  Turn the nori over, so the rice is on the plastic wrap and the edge is still closest to you.
  8. About 2 inches from the side closest to you, place you filling ingredients. So you can roll away from you.  Use tuna strips to make one line across the nori. Then place two slices of avocado end to end.  Do the same with the asparagus and bell peppers.  Place one strip of cucumber across the nori.  Do not over fill.
  9. Use your thumb and forefinger to pick up the plastic wrap in front of you and gently start to flip the edge over the filling to create a roll.  Continue to roll firmly until the roll is closed.  Carefully pull the plastic wrap out of the roll, if it is caught.  Dampen your hand with water and run it along the edge to help seal the roll.  Do not close the roll on the plastic wrap.
  10. Cut roll in half with a wet sharp knife.  Arrange halves side by side and cut again.
  11. Repeat with the remaining nori sheets and ingredients.

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