Ever heard of black rice? Also known as forbidden rice, think of it as brown rice’s cooler, mysterious cousin.  Black rice provides a delicious nutty flavour plus the nutritional benefits of brown rice (and then some).

Black rice is in fact more nutritious than other rice varieties, providing five times more fibre.It’s also high in anthocyanins, the pigments responsible for its dark purple hue. Loading up on these powerful antioxidants may protect from certain cancers and heart disease.

Black rice adds some drama to today’s recipe for salmon and mango rolls. All the components of these rolls can be made in advance for a quick weeknight meal. 

Black Rice and Mango Salmon Rolls

2019-10-07 18:46:55

Serves 2

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

For the dipping sauce

1. 1/2 cup tamari or soy sauce
2. 1/4 cup rice vinegar
3. 1 teaspoon toasted sesame oil
4. 1 inch ginger,  grated
5. 2 tablespoons honey
6. 1/2 tsp Chili flakes
7. 1 scallion, green parts only, chopped

For the rolls

1. 8 rice paper wrappers
2. 1/2 pound cooked and cooled salmon (about 1.5 cups), broken into chunks
3. 1 cup cooked and cooled black rice
4. 1 ripe mango, sliced thinly
5. 1 large carrot, peeled and julienned (thin strips)
6. 2 persian cucumbers, julienned (thin strips)
7. 8 leaves Romaine, ribs removed and sliced in strips
8. 1 handful fresh mint
9. 1 handful fresh cilantro

Make the sauce

1. Mix all the ingredients in a small bowl and let sit for 15 minutes before serving.

Prep the rolls

1. Prepare all of your ingredients and create an assembly line on your kitchen counter.
2. Fill a large baking dish with warm water.
3. Dip the rice paper into warm water for 5 to ten seconds, it should become pliable. Lay it flat front of you.
4. Fold the paper in half, with the flat edge towards you and round edge facing away from you. It should look like a dome shape.
5. In the center of the roll, you will start layering your filling. (You should have about 2 free inches on either side).

Layer

1. Romaine
2. Coriander (approx 2 tablespoons)
3. Mint leaves (2 leaves)
4. Rice (2 tablespoons)
5. Sliced carrot
6. Sliced cucumber
7. Sliced mango
8. Salmon (1 ounce)
9. Roll the rice paper around the filling tightly and continue rolling the wrap onto itself until it is sealed shut.
10. Serve with the sauce and enjoy.

Notes

1. The components of for the rolls can be made ahead of time: rice, salmon and chopped vegetables.
2. The sauce can be kept for up to 1 week in the refrigerator, without the scallions.
3. The rolls can be kept in the refrigerator

By Motive Nutrition

Motive Nutrition https://motivenutrition.com/