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Black Sushi Roll

Black Sushi Roll
Our Recipes

Black Sushi Roll

Prep Time: 15 Mins

Cook Time: 25 Mins



Shell for Taco

Nori (Dried Seaweed)


2c black rice

3c water

4 tbsp spiced rice vinegar

1 teaspoon sugar

1 teaspoon salt

pinch salt

your choice of vegetables and protein (ie. crab, celery, carrots)


Bamboo Mat / Roller


  1. Rinse the rice and add it and the water to a medium size pan and bring to a boil over medium heat. Reduce to the low cover with a tight fitted lid and cook 25-30 minutes until water evaporates and rice is a rice-like consistency.

  2. Add rice to a big plastic or wood bowl.

  3. Combine rice vinegar sugar and salt mix well and add to the rice. Once it’s fully mixed spread the rice into a thin layer to help cool faster. Have a bowl of water and a damp towel available to you because the rice gets sticky and as you work frequently dip your fingers into the bowl of water.

  4. Wrap the bamboo mat in plastic wrap Then lay it flat on a cutting board and place one sheet of seaweed shiny side down. Spoon about a half cup of rice onto the seaweed and gently spread it to the edges but leave about a one inch boarder at the far end. 

  5. Add a little water to the exposed 1 inch at the far end.

  6. Add your vegetables and protein to the end closest to you then using the mat roll began rolling and pressing the roll so it stays together.

  7. Once the roll is formed use a sharp knife to cut the roll in half‘s after each cart. Also after each cut dip your knife into the bowl of water and let the water drip down the knife so you get smooth cuts.



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