Hello there, come on in and make yourself comfortable. If you have been following me for the past little while, you will know that for the month of April, I’m participating in A-Z Blogging Challenge where I have to pick a theme, I picked Crowd Pleasing Appetizers, and blog daily (except Sundays) on this topic from the letters A to Z. Today is day 10 or letter “J” so get ready and let’s enter into the lives of the Scandalous Japanese Sushi Rolls….
Scandalous Japanese Sushi Roll
This California roll I’m about to show you is so scandalous because it is made out of part black glutinous rice or sticky black rice as opposed to the traditional short grain white rice. What is black glutinous rice? It is the unpolished, whole grain of traditional sticky white rice and usually served in Korean restaurants. They are full of nutrients. Get this: 1 spoonful of black rice has more antioxidants, vitamin E and fiber and less sugar than a spoonful of blueberries. In addition, they’re known to prevent cancer, diabetes and heart disease. They are also good for kidney, stomach and liver. Despite it’s name, the colour of the rice is actually closer to deep, dark purple. Glutinous black rice can be purchased in Korean grocery stores and natural or health food stores.
All you need are as follows:
For the Sushi Rice = 6 cups of cooked rice
1 cup of short grain white rice or sushi-grade rice
1 cup of glutinous black rice or sticky black rice
2¼ cups water
5 tablespoons rice vinegar
1½ teaspoons sea salt
2 tablespoons brown sugar
For the California Rolls:
7 sticks imitation crabmeat (why is it called “imitation”? Because it’s made out of white fish! ; )
Fourteen ½-inch-square, 4-inch-long cucumber sticks
½ pitted large avocado, cut into 14 long sticks and peeled
Toasted white sesame seeds, to garnish
7 half-sheets nori
cooked sushi rice:
You will also need a sushi mat and some shrink wrap.
Cover the sushi mat with shrink wrap, this way, the rice will not stick to the mat:
Fold and separate seaweed in half:
And place them on top of the shrink wrap:
Add a thin layer of rice until it fully covers the seaweed half:
Sprinkle sesame seeds on top:
Carefully flip it over:
Add cucumber, avocado and imitation crab:
Start rolling with both hands, make sure it’s nice and snug:
Unroll the sushi mat:
and then unroll the shrink wrap:
Run the knife under cold water so that the rice doesn’t stick onto the knife:
Start cutting into 2″ pieces:
and voila, done!
My kids surprisingly actually prefer eating this black rice over the traditional white ones. How about you? Would you try it? This is so good for you, it’s definitely a pleasurable treat.
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‘Till next time,