Some term it the new superfood! "Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants," said Dr Zhimin Xu at the Louisiana State University.
"Like fruits, "black rice" is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases."
I decided to make some for lunch! I cooked the rice in our rice cooker and within 30 minutes the nutty fragrance had my attention. Once cooked the rice turns into a rich deep purple that offsets bright colors magnificently! Sushi seemed like the next right step. Before I knew it I was rolling, slicing and noshing on the most satisfying vegan sushi yet, I call it forbidden sushi! For only those seeking shall find this hearty and nutritious one-of-a-kind recipe! ;)
So let's get down to business...what's in it and how to make it!
Roasted Seaweed with forbidden black rice and fresh organic vegetables!
- 2 Roasted Seaweed Nori Sheets
- 1 cup forbidden black rice - precooked
- 1 cup edamame - precooked
- 2 organic carrots - sliced very thin
- 1/2 avocado - sliced
- 1 jalapeno - sliced thin
- 1 tomato - sliced thin (I used a yellow heirloom)
- Small handful fresh mung bean sprouts
- 1/4 cup jicama - sliced into chunks
- Precook rice in rice cooker and allow to cool.
- Cook edamame in pot of boiling water, drain and set aside.
- Take 1 sheet of roasted seaweed
- Add approximately 1/4 + cup of forbidden rice to cover the surface of the seaweed sheet leaving a little edge to roll.
- Add fresh vegetables. Carrots, avocado, jalapeno (opt), tomato, mung beans, and jicama.
- Roll carefully, slice with a sharp knife into bite sized sushi pieces.
- Pack 1/2 cup with rice and place in center of plate. Place sushi around the rice, sprinkle edamame and top rice with carrots for a "V" for vegan and enjoy till your heart is content!
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