Vegan Black Rice Sushi — A Healthier Twist on a Classic

 Sushi has always been a celebration of simplicity: clean flavors, perfect textures, and visual elegance. This version reimagines the traditional roll by swapping out white rice for black rice - a grain once reserved for royalty in ancient China. It brings a deep color, slightly nutty taste, and a powerful boost of antioxidants to the table.

This sushi is fully vegan, gluten-free, and can be made without added oil or sugar. It’s adaptable, nutrient-dense, and perfect for anyone looking to enjoy sushi without compromising their health goals.

Here, dark, nutty black rice meets crunchy vegetables and tangy pickled ginger, wrapped in nori and sprinkled with sesame for a touch of tradition. 

No special tools or strict rolling technique required, just creativity and fresh, colorful ingredients!

Whether you're preparing lunch for yourself or an elegant starter for guests, these rolls are impressive, filling, and deeply satisfying.

Vegan Black Rice Sushi

Ingredients

Black Rice Base

• 1 cup black rice

• 2 cups water

• 1 tablespoon rice vinegar or apple cider vinegar

• ¾ teaspoon salt

• Optional: 1 teaspoon erythritol or maple syrup

Fillings (as seen in your photo)

• ½ cucumber, peeled and cut into sticks

• ½ red bell pepper or 4–6 cherry tomatoes, sliced

• 2 tablespoons pickled ginger, plus more to serve

• Nori sheets (3–4 full sheets, or cut to size)

Toppings

• 1 tablespoon white sesame seeds

• Optional: tamari or coconut aminos for dipping

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Instructions

1. Cook the Rice

1. Rinse black rice thoroughly.

2. Combine with water, bring to a boil, then reduce heat, cover, and simmer for 30–35 minutes until tender.

3. Let it sit covered for 5–10 minutes.

4. Stir in vinegar, salt, and optional sweetener. Let cool to room temperature.

2. Prepare the Fillings

1. Peel and slice the cucumber into long sticks.

2. Thinly slice bell pepper or cherry tomatoes.

3. Drain pickled ginger if wet.

4. Toast sesame seeds in a dry pan (optional) to intensify their flavor.

3. Assemble the Sushi

1. Lay a nori sheet on a cutting board or flat surface.

2. Spread a thin layer of black rice across the sheet (leave a 2 cm gap at the top).

3. Add cucumber, red pepper, or tomato, and pickled ginger in a line across the lower third.

4. Gently roll using your hands or a towel — the shape can be imperfect and still beautiful.

5. Wet the edge with water to seal the roll.

   
   
   

6. Cut into bite-sized pieces with a sharp, wet knife.

4. Garnish and Serve

• Sprinkle each piece with sesame seeds.

• Serve with extra pickled ginger on the side.

• Optionally offer tamari or coconut aminos for dipping.

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Notes

• If rolls feel loose, chill for 20 minutes before slicing.

• Using warm rice can soften the nori too much. The room temperature is ideal.

• You can experiment with creamy fillings, such as hummus or mashed tofu, for added richness.

• You’re not limited to the vegetables in this recipe. Try using other veggies you enjoy or have on hand, such as bell peppers, cucumbers, carrots, avocado, or even lightly blanched asparagus.

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Nutritional Information (per 6 pieces)

• Calories: ~170 kcal

• Protein: ~4 g

• Fat: ~3 g

• Carbohydrates: ~30 g

• Fiber: ~3 g

• Sugars: <1 g (mostly from pickled ginger if unsweetened)

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