Black sushi burger {vegan – sans gluten}

Black sushi burger {vegan - sans gluten}

Un black sushi burger… en voilà une idée folle, et bien oui mais quand j’ai en tête quelque chose il faut que je teste ! So yes, d’habitude dans un sushi la garniture est à l’extérieur et bien là on inverse et on la met à l’intérieur ! Et puis je ne vous cache pas que j’avais une deuxième envie, celle de tester le riz noir, et je peux vous dire que j’ai dû faire le tour des magasins bio de la ville pour en trouver, mais ça en valait la peine car le résultat est vraiment celui que j’attendais. Taste level black rice is a brown rice so it is a little crunchy than ordinary rice, which adds extra texture to the sushi. Brief, I'm sure this recipe will be all the rage for your next aperitif dinner with friends and yet you will see, it's not that hard to do, even less complicated than making sushi or california rolls !

I made this crazy recipe for an Instagram contest where you can win a cruise, and as we are sorely lacking romantic holidays with Monsieur, I keep my fingers crossed (and if you could cross them for me too because the more the merrier !).

Black sushi burger {vegan - sans gluten}

2016-02-18 15:30:04

Pour 8 burger

To print

Ingredients

170 g black rice
1 tablespoon of rice vinegar
1/2 tablespoon of sugar
1 little spoon of salt
FOR GARNISH
1 attorney
1/2 mango
100 g sprouted seeds (here alfalfa)
Grated raw red beetroot (here lactofermented)
8 salad leaves
The juice of half a lemon
You sell
Sushi seaweed sheets

Preparation

Cook the rice, without rinsing it, as indicated on the package.
During this time, mix together the rice vinegar, sugar and salt and stir to dissolve the sugar.
Once the rice is cooked, transfer it to a large platter and pour the sauce over it. Stir with chopsticks so as not to "to break" rice grains. Cover with a cloth and let rest 10 minutes.
Take ramekins with a spherical bottom or, failing that, muffin molds and cover the bottom with cling film. Arrange in the bottom of the ramekin 2 tablespoons of rice and tamp well. Cover this first layer of rice with film and make a second layer on top with a little less rice. Tamp again and cover with film. Do the same with all the rice and keep cool 3 hours.
Prepare the filling, to do this, mash the avocado with the lemon juice and salt and thinly slice the mango with a mandolin.
Turn out the rice burgers and add the salad, beet, mashed avocado, sprouted seeds and mango.
Put the hat on top and add some filaments of seaweed sheet.
Serve with wasabi, soy sauce and pickled ginger.

aime & mange https://aime-mange.com/