- Mmm, mm-hmm, mm-hmm, mm-hmm.
Hi, I'm Marie Reginato, and
I'm a nutrition-based chef,
and today I'm showing you how to make
my black-rice sushi rolls.
So one of my favorite
places in the world is Maui,
and there's a little
beachside farmer's market,
and every single day, they make
these tropical sushi rolls.
So when I leave Maui,
I'm just constantly thinking about them
and I miss them so much,
so when I come home, I go
out, I buy the ingredients,
and I make it.
So this is my recreation of those rolls.
It's like a little bit of
Hawaii in your own home.
So when you're traditionally
making sushi rolls,
you're gonna wanna use a bamboo mat
because it's just really easy to get it
like this beautiful cylinder,
so it's perfect looking.
But honestly, you don't even need the mat.
You can just use your hand
and roll it up nice and tight,
and that works just as well.
And we're using toasted nori
because it's firmer in
texture and crisper.
So there's a non-toasted as well,
but that would make it really soggy,
and toasted nori really holds up well.
Also, we're using black rice,
and if you have white
rice, you can use that too,
but I love the texture
and flavor of black rice.
It's a little bit chewier, a
little bit nuttier in flavor,
and it's just a really fun alternative.
So sushi is a really beautiful vehicle
for adding in any flavors, any textures,
and really make it your own.
So as you're rolling up the sushi,
this can totally be messy.
It doesn't need to be perfect,
and it's a great activity to do with kids,
because it is gonna be imperfect,
and you can still have fun with it,
and it's gonna taste delicious.
So this isn't a traditional sushi,
and I absolutely love that,
because you can add in
whatever you want to it
and really make it your own.
I love this dipping sauce.
It's a beautiful combination
of white miso paste,
a little bit of sesame
seeds, maple, lemon juice,
and if you like a little heat,
you can also add in fresh ginger.
Look how beautiful these are.
It looks like a rainbow
of tropical colors.
We have our avocado, cabbage.
Oh god, okay, we have to try it.
Let's dip it into our beautiful sauce too.
Mm-hmm, oh.
It's so good.
(laughter)
