BLACK RICE SUSHI

Makes: 24 rolls

• 575g (3 cups) black sushi rice (before cooking)

• 780ml (3 ¼ cups) water

• Sushi nori sheets

For the rice vinegar mixture:

• 80ml (⅓ cup) rice vinegar

• 3 tbsp vegan honey or date sugar

For the extras:

• Cucumber, avocado, peppers, chayote, asparagus, purple cabbage, green onion

1 Place rice vinegar and sugar into a small saucepan. Over a low heat, mix until the sugar dissolves. Let the mixture cool.

2 Cook and drain the rice according to packet instructions. While your rice is still hot, move it to a large wooden bowl. Take vinegar mixture and sprinkle it lightly in small amounts over the rice, making horizontal and then vertical cutting motions across the rice. This gives each rice grain a chance to be coated by the vinegar mixture. Don’t pour the liquid on the rice or it’ll clump into big balls.

3 If you like, use a small hand-held fan to fan the rice as it cools. When all of the vinegar mixture is cut into the rice, the rice should be sticky and shiny, and slightly cooled — not hot or cold (if your rice is too hot when assembling your sushi, it will become rubbery on the nori. Once your rice has cooled off a bit, it’s ready for making sushi. It’s best to use your sushi rice right away.