Black Rice Sushi Burger (Vegan)
- 170 g SP Herb black rice
- 1 tbsp Rice vinegar
- 1/2 tbsp Sugar
- 1 tsp salt
- 1/2 Mango
- 100 g alfalfa
- 100 g grated beetroot
- 1/2 lemon juice
- 50 g cut seaweed
- 1 avocado
Cook SP Herb Black Rice, as indicated on the package.
Meanwhile, mix together the rice vinegar, sugar and salt and mix to dissolve the sugar
Once the rice is cooked, transfer it to a large tray and pour the sauce over it. Stir with chopsticks so as not to "break" the rice. Cover with a cloth and leave to rest for 10 minutes
put 2 table spoon of Black Rice in muffin mold or a small bowl and pack well to shape
Cover this first layer of rice with film and make a second layer over it with a little less rice. Toss again and cover with film. Do the same with all the rice and reserve for 3 hours
Prepare the filling, crush the avocado with the lemon juice and salt and finely slice the mango.
Unmold the rice burger and add the salad, beetroot, avocado purée, sprouted seeds and mango.
Put the top rice over and add some filaments of seaweed.
Serve with wasabi, soy sauce and marinated ginger