When a sushi craving hits, it hits hard. Why not turn it into a fun home-cooking activity!? Here, we are making our own sushi using fresh vegetables, sea bass, and, most importantly, U.S.-grown purple rice. Purple rice has incredible texture and loads of antioxidants, which is why we love using it in our sushi!
Rice farmers grow and harvest more than 18 tons of rice per year, all here in the United States, and almost exclusively on family farms. This summer, we took a trip with our friends at USA Rice to see the whole process from start to finish. We even learned how to roll our own sushi - which was the inspo for this recipe! Read all our amazing trip and rice farm tour here!
- 1 cup U.S.-grown purple rice, cooked according to package directions
- 2 nori sheets
- 1/ 2 English cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1/ 4 sliced avocado
- 4 ounces sea bass, cleaned and sliced
- Soy sauce, to serve
- Wasabi, grated to serve
- Pickled ginger, to serve
On a sushi rolling mat, place your sheet of nori shiny side down. Add about ¼ cup of cooled purple rice onto the nori wrap and evenly spread rice over the nori while leaving space at the top and bottom of the sheet.
Add sliced cucumber, carrots, avocado and sea bass in the center of the nori sheet.
Place your thumbs underneath the bamboo mat and lift the edge that is closest to you up and over the filling in the center and roll into a log.
Unwrap the bamboo matt. Using a sharp knife slice sushi and serve with soy sauce, grated wasabi and pickled ginger.