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The BEST Black Rice Sushi (Forbidden Rice Sushi)

Close-up of black forbidden rice sushi held by chopsticks, with more black sushi in the background.
Beautiful black rice sushi, simply by swapping your sushi rice with forbidden rice. This black sushi is also customizable with your favorite vegetables!
Jem @ The Fruity Jem
Cook Time 45 minutes
Total Time 45 minutes
Serving Size 4 rolls

Ingredients

Black Sushi Rice

  • 1 cup black rice uncooked (210 grams)
  • 1.5 to 2 cups water (355 to 473ml) or according to package instructions
  • 1.5 Tablespoons sesame seeds optional

Tempeh Marinade

  • 4.5 oz tempeh (130 grams) cut into long batons
  • 1 Tablespoon soy sauce
  • 1 teaspoon vegetable oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ⅛ teaspoon chili powder (optional)

Vegetable Fillings

  • 4 nori sheets
  • ¼ cucumber cut into batons, seeds removed
  • 1 medium carrot julienned
  • 1 small avocado sliced
  • soy sauce for serving or serve with spicy mayo or yuzu mayo or citrus mayo

Instructions

Part 1: Cook and Prepare the Black Rice

  • Cook your black rice either in the rice cooker, instant pot, or on the stovetop.
    1 cup black rice uncooked, 1.5 to 2 cups water
  • Once the rice is done, transfer the rice to a large baking sheet/baking dish/large bowl. Let it cool down for about 15 minutes, until it is cool to touch.
    Do NOT skip this step as warm rice will wilt the nori sheet, making it harder to roll. You can prepare the other ingredients while waiting for the rice to cool down.
  • Once the rice has cooled down, sprinkle the sesame seeds and use a rice paddle to mix well.
    1.5 Tablespoons sesame seeds

Part 2: Cook the Tempeh

  • Then either stir fry your tempeh, air fry at 375℉ (190℃) for 10 minutes, or bake in the oven at 375℉ (190℃) for 20 minutes.
    You can also let your tempeh marinade in the fridge up to one night in advance if you'd like more flavor.
  • In a container with a flat bottom, mix the soy sauce, vegetable oil, garlic powder, ginger powder, and the optional chilli powder. Add the tempeh, then mix the marinade either by shaking the container with the lid on, or by rolling to coat the tempeh on all sides.
    4.5 oz tempeh, 1 Tablespoon soy sauce, 1 teaspoon vegetable oil, 1/4 teaspoon garlic powder, 1/4 teaspoon ginger powder, 1/8 teaspoon chili powder

Part 3: Rolling Time!

  • Lay one nori sheet on your bamboo sushi mat, with the shiny side facing down, touching the bamboo mat.
    4 nori sheets
  • Spread your black rice on the nori, leaving a bit of space at the bottom. Be sure to also fill the left and right sides, but leave ample space at the top of the nori empty (refer to the picture in the blog post above). You only want to cover about half of the nori.
  • Now arrange the cooked tempeh, cucumber, carrot, and avocado horizontally.
    1/4 cucumber, 1 medium carrot, 1 small avocado
  • Then use your thumbs to lift up the bottom of the sushi mat, then roll the sushi. You can use your other fingers to hold the fillings inside the sushi. Lightly pack the sushi every time you roll, as if you're massaging the sushi (that's covered with the bamboo mat) with your hands.
  • Once you've rolled enough that you don't see the rice anymore, wet the remaining top part of the nori with a bit of water. Just wet your fingers in a bowl of water, then brush them across the nori to do this.
  • Continue rolling with your sushi mat to seal the sushi.
  • Use a sharp and damp knife to cut each sushi roll into 8 pieces. I like to first cut it into halves, then cut each half into two, repeating this until I get 8 even pieces.
  • Serve with the good old soy sauce, mayonnaise, spicy mayo or yuzu mayo or citrus mayo for a citrusy twist!
    soy sauce for serving

Notes

Please scroll up to the post above for the complete tips to make this recipe no-fail, step-by-step photos, ingredient explanations, cooking & sushi rolling techniques, serving suggestions, and more!