A black sushi burger… here’s a crazy idea, and well yes but when I have in mind something I need to test ! So yes, usually in a sushi filling is outside and although there are reverse and you put it on the inside ! And then I do not hide from you that I had a second urge, the one to test the black rice, and I can tell you that I had to do the tour of the organic shops in the city to find, but it was worth it because the result is really the one that I was expecting. Level taste the black rice is a wholegrain rice and therefore it is a little crunchy than regular rice, which adds an additional texture to the sushi. In short, I am sure that this recipe will be a smashing success for your next cocktail between friends and yet you will see, it is not so complicated to do, and even less complicated to make sushi or california rolls !

I make this recipe a little crazy for a contest on Instagram where you can win a cruise, and as there is a shortage of vacation with Mr. I come across strong fingers (and if you could cross them for me too because the more the merrier the merrier !).

Black sushi burger {vegan – gluten-free}

To 8 burger Save Print Ingredients

  • 170 g of black rice
  • 1 tablespoon of rice vinegar
  • 1/2 tablespoon of sugar
  • 1 teaspoon of salt
  • FOR THE TOPPING
  • 1 avocado
  • 1/2 mango
  • 100 g of sprouted seeds (alfalfa)
  • The red beet, raw, grated (here lactofermentée)
  • 8 lettuce leaves
  • The juice of half a lemon
  • Salt
  • Sheets of seaweed for sushi

 

Preparation

  • Cook the rice, without the rinse, as indicated on the package.
  • During this time, mix together the rice vinegar, sugar and salt and stir to dissolve the sugar.
  • Once the rice is cooked, transfer it to a large platter and pour the sauce on top. Stir with chopsticks so as not to “break” the gr deains rice. Cover with a cloth and let stand for 10 minutes.
  • Take the ramekins thoroughly spherical, or in the absence of the muffin cups and cover the bottom with food film. Have in the bottom of the ramekin 2 tablespoons of rice and tamp well. Cover this first layer of rice with the film and made a second layer from above with a little less rice. Tamp again and cover with film. Do the same with all the rice and refrigerate 3 hours.
  • Prepare the topping for this mash the avocado with the lemon juice and salt, and thinly slice the mango to the mandolin.
  • Turn out the burger of rice and add the salad, the beets, avocado puree, sprouts and mango.
  • Turn the hat over and add a few filaments of the seaweed sheet.
  • Serve with wasabi, soy sauce and pickled ginger.

 

Written by Doc

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