welcome to Hoya healthy organic inspired Asian food and cooking I'm Diane yang Kirk and today we're going to be making healthy and delicious black rice sushi the first is a dairy-free Philly roll the second is a tuna and avocado roll and the third is a vegetable roll let's make some sushi so the first thing that we have to do is turn this price into sushi right now generally speaking if you didn't notice in sushi rice there's some vinegars or sugars it's a little bit of salt so instead of actually mixing that together itself we're going to shortcut and cheat a little bit today so we're going to start with a inorganic seasoned vinegar so this already has all those ingredients mixed into it we're going to add an eighth of a cup to three cups of black glutinous rice there's a little bit of a technique in infusing these seasoned rice vinegar with the black rice so it looks like it says Hornet on a sea and then you're going to flip it and the reason why you want to do that is so that you keep the rice fluffy see and fly place lights I don't know when you're making white rice usually you are steaming one part white rice with one part water when you're making black rice you'd want to add a little bit more water okay one and a half to almost double not exactly level but almost double the part because the rice is harder and it will break down when you add your own water to it and just let it steam just a little bit longer you want to be fluffy you want it to be a little sticky so you need Ulrich's water you have to make sure your knives are sharp we're going to prep our vegetables now taking the ends off the asparagus so all of it is tender next for our vegetable roll I'm going to do some beautiful slices of this red bell pepper right down the middle and I take out the bits we don't want I thought anyone could be some nice long slices I always cut my peppers from the inside out because outside here it gets a little slippery and you're nice and slide not good cucumber going to take the ends off the cucumber slice it inside and these are English or Persian cucumbers they're very crispy and very cool where you actually take out this pencil just because it's a little less firm it has written one juice we want it to be really crispy next to the rice and the fish we're going to slice this and how we're going to also slice it again into beautiful pieces I've only ever found the in cream cheese in a tub so if I want to work with it in a way that makes it really easy to put into the sushi roll then I find that in a similar way to piping when you are making some frosting or anything like that by putting it into a plastic bag and it's squeezing out of the end it makes it a lot easier so my vegan cream cheese is so now the refrigerator just for a little bit just so that it's a little bit softer you don't want to know for two now I'm going to take the top off of the zip lock I'm going to put the de refrigerator and so I'm ready to use it at this point but when I'm ready to use it I'm going to snip off the end but don't do it before you put in the refrigerator because it might lead I have a filet of sushi-grade salmon as well as some sushi grade tuna don't just get frozen tuna person salmon make sure when you go and see your butcher what's the seafood butcher called fish the local fisherman your thing would die when you go see him or her make sure you ask for sashimi grade fish I'm just going to slice this in half so I have two pieces and the reason why I'm slicing it in half is so that I can have a nice strip that's about the size of what we're going to use in our sushi you're going against the grain if you see how the grain is going one way you want to make sure you go and make an ex pleat other way so the first piece here I'm just going to slice off because that's not really long enough I'm just going to perfect yeah all right so once again against the grain but I'm going to slice it and huh this is beautiful the grain is the plan so I'm going to go opposite cross he's happy and we're about to start rolling our sushi when you have the seaweed paper there is a shiny side and also a rough side you want to make sure that the shiny side is down because the rough side is what the right will stick to so if you remember rough and right if you settle health or no that helps me the square root seaweed is a little bit too large so we're going to cut it there are some preparations perforations I can't prefer conference there are preparations on the seaweed which you can cut along because I'm doing four ingredients I'm going to need a little bit extra seaweed so I'm going to make sure that my seaweed is not the full square but a little bit shorter so I have plenty of space but not too issue eight we have a damp towel right over here for us to clean or knives on in between cuts first thing you want to do is have a little bit of warm water on the side and the water also should have a little bit of rice wine vinegar and we're just going to have a little bit of a hand wash and that's so that my hand still excuse me sweetie right Delphis eyes and my palm we're using black rice today instead of the regular white sticky rice that you'll see at a Japanese restaurant very often because it is healthier for you and it'll leave the top come inch or so went out to sheet right right they're building their gift YUM for the avocado I'll use a butter knife and after I have my avocado juice some nice slices I love avocado so eyes will not skimp on that next I'm going to pipe my vegan cream cheese I had cut a hole off the bottom of the bag and it makes it very easy to have my cream cheese rather than pulling out of the tub and trying to throw it on my salmon doesn't that look great it's time to fold with the help of the bamboo mat underneath I'm just going to bring this up and around and once this top gets the bottom over here I'm going to give it a little bit of a squeeze and I bring the bamboo back and I finished rolling and you do that one more time so we have a beautifully rolled roll we'll make sure your knife is damp toughest and tough and sip it around if you want thicker sushi cut it in the third thinner maybe into a quarter but I'm going to make it nice in this we're going to do surge you know you can see the salmon and the avocado the cream cheese and the black side on to the tuna avocado roll I've decided to add a couple of extra things to it just to mess it up a little bit confused ombre and some masago for color my hands are wet with matter right there are extra antioxidants and vitamins in the black glutinous rice and also this rice is known to not have amylase which will help you keep your insulin levels down it will spike your blood sugar all kinds of really racing beautiful tuna and Pavo asado always pops in my mouth and I feel like I forget a masago pop in my mouth hours after hug sheet and then I'll cut out once again we're going to roll take the seaweed paper and bring it over so that it touches and puts on top and use them out and you go a little bit of exclude justice and then another little please and just so we're sure that seaweed sticks I'm going to add just a little bit of moisture our right doesn't warm anymore which helps to release some moisture to that b-roll space our student avocado roll has now turned into a tuna cucumber avocado the fact oh oh I don't know what that's called but it's good make sure my knife is wet in half so we have to anniversary rolls done if you're making a vegetable roll and there's someone who doesn't like fish make sure you clean your knife and also get a new towel don't clean my hand that's no rolls are great they're kind of guilt-free don't you think delicious cucumber because it's a veggie roll I'm going to make sure that there is a little extra I love the red bell pepper in a vegetable roll because it reminds me of salmon and then some avocado if you want you could always add some carrot or vegetable you want wrap it up wrap it off just so it's not completely guiltless just a little bit of extra indulgence my favorite vegan cream cheese Wow so excited we're gonna go for that roll one more time and touch make sure it's all in there and squeeze and roll it again and please okay it's not sticking this reminds me of when I'm making dumplings we'll do that on another episode what figures okay this is our last roll in our left head and after this previous you see and there you have it healthy and delicious black rice sushi made three ways but you can do at home now a master sushi chef might not say that my technique is perfect but in the end it tastes good so with that I have to say oh yeah the square root CP C speed seafood seaweeds I'm going to call make sure that they are ready for the rolls and we will then be on a roll that sound so funny oh I don't have a bag chop them up get them ready for when we are doing our rolls and we'll be on a roll I don't know I can't say it we're chopping up our vegetables if you enjoyed this episode of Koya food and cooking please like this video and share it with your friends new videos will be going up each week on my channel so please subscribe to see the latest delicious healthy organic inspired Asian food recipes I'd love to hear from you so please comment below and tell me what you loved about this video and also what dishes you'd like to see me prepare in the future oh yeah