My younger brother always thinks of way to improve my dishes by getting me ingredients I’ve never worked with. I received a packet of black rice a few months ago, because he thought it would be a cool ingredient to work with. When I was looked up black/forbidden rice online, I noticed that this rice is also high in nutrients compared to other types of rice. It’s rich in anthocyanins, which is a powerful antioxidant. It’s also nutty and delicious and an excellent addition to your grain bowls.
So, when Sunday Natural reached out to me and asked me to create a healthy, tasty and nutritious meal, I knew I wanted to use this rice. They also asked to me incorporate their algae powders, I was bit hesitant at first, because I work with a lot of superfoods, but this one is mostly used in mermaid smoothie bowls or by high end chefs.
Thus, I thought hard, because I really wanted to create something that would include this highly nutritious powder as part of the dish, instead of turning it into a superfood must. Hence, I came up with this green sauce that goes well with the earthy flavors of the black sushi and where the algae powders aren’t a prominent flavor but amalgamate with the other ingredients.
Note: The Spiced Chickpea teamed up with Sunday Natural for this sponsored recipe.
Black Sushi w/ Smoked Salmon & Green Algae Sauce
Ingredients
- 1 cup cooked black rice according to the package instructions
- smoked salmon
- lettuce leaves
- green asparagus (raw, steamed or lightly sautéed in a pan with some oil and seasoned with salt & pepper) raw, steamed or lightly sautéed in a pan with some oil and seasoned with salt & pepper
- micro greens (optional) optional
- Nori sheets (Sunday Natural) Sunday Natural
- Sushi mat
For the sauce
- 1 spring onion
- 1 tsp sesame oil
- 1 tsp soy sauce Sunday Natural
- 1 small avocado
- 1 tsp lemon juice
- 1tsp algae powder (Sunday Natural) Sunday Natural
- 3 tbsp water
For garnish (optional)
- edible flowers
- soy sauce (Sunday Natural) Sunday Natural
Instructions
- Cook the black rice according to the package instructions and let it cool down. I didn’t season it, but you can add some rice wine vinegar and salt to taste if you like.
- Prep the rest of the ingredients: wash your lettuce, cut your smoked salmon, sauté your asparagus and place them all on a plate.
- While the rice is cooling down, blend all the ingredients for the sauce until it’s smooth and let it cool in the fridge.
- Then roll the sushi. You can check out my REEL on how I did.
- I chilled my sushi in the fridge for 10 minutes to firm up before I cut it into slices and served it with the green + soy sauce.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made