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Ingredients:

• 1 cup black rice, uncooked
• 1 sweet potato, sliced lengthwise in thin strips
• 1 English cucumber, sliced lengthwise in thin strips
• 1 avocado, sliced in thin strips
• 1 mango, sliced in thin strips
• Shredded carrots
• 1 roasted seaweed sushi Nori sheet
• Sushi rolling mat or parchment paper
• Store-bought dressing for dipping (I used Stonewall Kitchen Sesame Ginger Dressing)

Directions:

1. Cook rice according to package (bring 1 cup rice and 1 1/2 cups water to boil, lower to simmer, cook until water is absorbed, stirring, occasionally).
2. Roast sweet potato for 30-45 minutes, or until cooked through.
3. Lay 1 sheet of seaweed flat on rolling mat. If you don’t have a rolling mat, you can use a piece of parchment paper.
4. Spread the cooked rice evenly on the seaweed, covering almost the entire sheet except the upper margin of about 1 inch that should be kept uncovered.
5. Layer the veggies/fruit side by side across the rice.
6. Roll the sushi starting with the edge of the rolling mat or parchment paper closest to you, keeping it tight. Be careful not to squeeze out the filling. When you reach the end of the seaweed, push to seal.
7. Cut the rolled sushi into 6-8 pieces using a wet, sharp knife.
8. Repeat as necessary to use up remaining ingredients.
9. Serve with dipping sauce if desired. Sushi may be refrigerated for a few days.

Yield:

2 servings

Source:

This recipe was submitted by Alyssa Berman for the Friends of Dana-Farber’s 2016 #CookforHope contest.

Nutrition Tip

Sushi is an excellent meal or snack. This sushi, loaded with a variety of colorful fruits and vegetables, is an excellent source of fiber.

Black rice contains an array of unique nutrients that you can’t find when choosing white or even brown rice. Black rice is full of antioxidants (proven in its dark, rich purple pigment) including anthocyanin, and also boasts vitamin D.

The rainbow of plant-based foods in this dish provides an array of nutrients shown to help maintain a healthy heart.