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Sushi of darkness

Materials

  • Nori sheets for wrapping
  • For the rice:
  • 3 dl Black rice
  • 4,5 dl Water
  • 1,5 tbs Vinegar- I used apple since I had it on hand but rice vinegar is also great
  • 1 tsp Agave syrup
  • Fillings:
  • Butternut squash or other pumpkins available
  • Red miso paste
  • Light Soysauce
  • Ginger
  • Garlic i used fermented garlic paste, recipe will come otherwise use minced garlic
  • Firm Tofu
  • Cucumber
  • Spinage
  • To serve:
  • Light Soysauce
  • Wasabi paste
  • Korean styled potatoes Gamja Jorim

Instructions

  • Rice:
    Rinse, and cook the rice on low heat on the stove for 30-35min and then set aside to steam. If you have a rice cooker please use it. When the rice is done, use a spatula to turn it over to help with the cooling process. Add the vinegar and agave syrup mixture to the rice and mix well to season the rice.
  • Set aside, with the lid covering the rice. Be careful that the water from the lid condensation doesn't add back moisture to the rice, you can combat this by wrapping the lid in a kitchen towel.
  • Fillings:
    Pumpkin
  • Turn oven to 180°C
  • Cut your pumpkin into manageable pieces (think french fries) and add to an oven tray. Mix half a teaspoon of miso paste with a splash of water and soysauce and then pour over the pumpkin. Rost in the oven for 35-40 min until soft and tasty.
  • Tofu
    In a bowl mix one thumb-sized piece of ginger, minced or grated, a few tablespoons of soy sauce, and a teaspoon of garlic (to taste, I like a lot of garlic, others prefer less)
  • cut your tofu into 1cm thick pieces and pour over the marinade. set aside for as long as you can, 30 min minimum and up to overnight. Sear tofu in a skillet for a few min on each side to add some browning and colour and then set aside in waiting for assembly.
  • Prep your cucumber by cutting it into long strips, removing the watery core. Wash and dry the spinach leaves
  • Now I used a sushi mat to make my life easier; I'm sure you can roll it together using plastic wrap or tin foil to DYI one, but I really recommend a Bamboo sushi mat.
    There are great tutorials on how to roll sushi on youtube.
    But the general idea is: Bamboo mat, nori sheets, rice, fillings, seal with water and then roll up.
  • cut into pieces

Notes

This makes a lot of sushi rolls; I recommend you eat it with friends, as it can also be a fun activity to roll them together with other people.
I served them with korean potatoes: boiled potatoes, tossed with soysauce, Gochugaru (korean chili) and garlic, and panfried for a few minutes.
Serve with soysauce and wasabi and enjoy!