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Black Rice Sushi - New Recipe!

Check out this instagram-worthy healthy lunch and be the envy of the office with this Black Rice Sushi recipe. Black rice is more nutritious than both white and brown rice, as it contains more fiber and protein per serving. Plus, it also contains potent antioxidants, including anthocyanins, that are being studied for their role in cancer and cardiovascular disease prevention. (1) The best part about this recipe is that it's so versatile. You can fill the sushi rolls with any veggies you like, or use the recommended carrots, cucumber, and watermelon radish for that pop of color. Try peppers, sprouts, or avocado. Either way, this lunch is quick, easy, and Insta-worthy.

Recipe for Black Rice Sushi



1 cup of black forbidden rice*

2 1/4 cups water

6 sheets of nori


2 Tablespoons brown rice vinegar

1 Tablespoon water

1 teaspoon honey

1 teaspoon sea salt


1 cucumber

3 thin carrots

2 watermelon radish, julienned

1/2 avocado, sliced


First, cook the black rice. Bring water and black rice to a boil. Cover and bring heat down to low. Allow to cook for about 25 to 30 minutes or until all water is absorbed.

Meanwhile, prepare your filling ingredients. Cut the cucumber lengthwise into quarters, then use your knife to remove the seeds. Next, cut each quarter lengthwise into two or three strips.

For the carrots, slice each lengthwise. They should be about the size of the cucumber strips. (If using thick carrots, cut into thirds or quarters.) Once cut, soften the carrots by placing them in a steamer basket over boiling water. Put lid on and steam for 3 to 4 minutes, or until tender.

Then make the tezu (sushi rice vinegar) by combining all the tezu ingredients in a small bowl and whisking well with a fork.

When rice is cooked and has absorbed all the water, remove to a bowl to cool. Stir in the tezu and mix well for a minute or two. This helps the rice become more "sticky." Let cool.


When rice has totally cooled, lay nori out on top of a piece of plastic wrap with the long edge perpendicular to you. Take about 1/4 to 1/2 cup rice and spread it out evenly in a thin layer on top of the nori, leaving about a 2-inch edge on the right side.

Then place your filling ingredients sbout 1 1/2 inches from the left side, so that you can roll left to right. (For example, use one strip of carrot and cucumber, make one line of the julienned radish, and two slices of avocado end to end. You don't want it to be too full!)

Next, use your thumb and forefinger to pick up the plastic wrap on the left side, and gently start to flip the edge over the veggie fillings to create a roll. Continue rolling until the roll is completely closed. (Pro Tip: Dampen your hand with water and run it along the edge to help seal the roll.)

Lastly, use a wet sharp knife to cut into 6 pieces. Then repeat with remaining nori and ingredients.

Serve with tamari (gluten-free soy sauce) and pickled ginger.

For a printable recipe card, see the original recipe, here.

unnamed About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy. She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke. Check out her site,, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.