How do I ensure the black rice is sticky enough for rolling?

To achieve sticky rice, cook 1 cup of black rice with 1 cup of water and 1 cup of full-fat coconut milk until it simmers for 30 minutes, then steam for an additional 5 minutes if needed, ensuring it doesn't burn.

What gives this sushi its sweet and spicy flavor?

The sweet and spicy profile comes from incorporating 3 tablespoons of gochugaru or hot chili flakes and 2 teaspoons of raw cane sugar into the cooled black rice, along with onion and garlic powder.

Can I use different vegetables for the filling?

Yes, while the recipe suggests cucumber, carrot, yellow bell pepper, and purple cabbage, you can customize your sushi rolls with other thinly sliced vegetables such as avocado or blanched asparagus.

What's the best way to cut the sushi rolls cleanly?

For perfect slices, use a very sharp knife, or wet the knife blade between cuts, after letting the rolls sit for a short period to firm up.

How should I store leftover Sweet and Spicy Coconut Sushi?

Sweet and Spicy Coconut Sushi is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator and consume within 24 hours for optimal taste and texture.

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Sweet and Spicy Coconut Sushi
[Vegan]

Name: Sweet and Spicy Coconut Sushi [Vegan]
Cook time: 30 min
Yield: 3 large rolls
Ingredients: 1 cup black rice; 1 cup water; 1 cup full-fat coconut milk; 3 tablespoons gochugaru or hot chili flakes; 2 teaspoons raw cane sugar; 1/4 teaspoons onion powder; 1/4 teaspoon garlic powder; 1 cucumber; 1 carrot; 1 yellow bell pepper; Purple cabbage

AA By: Anarki "AJ" Tjon Affo

Author Bio

Anarki "AJ" Tjon Affo is a yogi from the Netherlands who loves sharing his recipes... Read More

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Vibrant slices of Sweet and Spicy Coconut Sushi, featuring dark black rice, colorful julienned vegetables like carrot, cucumber, and purple cabbage, arranged neatly on a plate with a side of soy sauce.

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Discover more recipes with these ingredients

Coconut

Sweet and Spicy Coconut Sushi [Vegan]

3 large rolls

Dairy Free

These rolls are the perfect combination of spicy and sweet. Made with black rice, creamy coconut milk, hot chili flakes, garlic, and plenty of veggies, they are not only delicious but a rainbow of colors. Serve with a drizzle of red chili sauce for bold presentation and of course, spiciness!

Ingredients You Need for Sweet and Spicy Coconut Sushi [Vegan]

1 cup black rice
1 cup water
1 cup full-fat coconut milk
3 tablespoons gochugaru or hot chili flakes
2 teaspoons raw cane sugar
1/4 teaspoons onion powder
1/4 teaspoon garlic powder
1 cucumber
1 carrot
1 yellow bell pepper
Purple cabbage

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How to Prepare Sweet and Spicy Coconut Sushi [Vegan]

Wash the rice at least 3 times. Now, add the water and the coconut milk to the rice in a pan and bring it to a boil, cover the pan, and turn the heat to medium-low and let the rice simmer for about 30 minutes. You should be left with a sticky but not wet rice, if it is still too wet, let it steam, or simmer for another 5 minutes, making sure the bottom doesn't burn.
Add the rice to a bowl to let it cool and add the hot chili flakes, sugar, onion, and garlic powder, and mix to combine, using a wooden or rice spoon.
Once the rice has cooled you can place a sheet of nori (shiny side down) on a bamboo rolling mat or clean dish towel and place the rice on top of the nori leaving about one inch without rice, top the rice with the veggies and tightly roll to form the roll. You can wet the end of the nori a bit to make it stick. After letting them sit while you roll the remaining rolls you can cut them with a very sharp and or wet knife to make perfect slices.