Black and White Rice Nigiri with Salmon

by Leah Halmagyi


  • ½ cup black rice
  • 1 cup sushi rice
  • ¼ cup sake
  • ¼ cup rice wine vinegar
  • 1 Tbsp caster sugar
  • 1 avocado, peeled and sliced
  • 200g salmon fillet, finely sliced
  • 1 Tbsp garlic mayonnaise
  • 1 Tbsp crisp shallots


1 Combine the black rice with 1½ cups cold water in a medium saucepan and bring to a simmer. Fit the lid, then reduce heat to very low cook for 30 minutes.
2 Rinse the sushi rice well, then combine with 1¼ cups cold water. Bring to a boil over a high heat. Fit the lid, turn the heat to low, then cook for 20 minutes. Meanwhile, boil the sake, vinegar and sugar in a small saucepan. Pour onto the rice, then mix well. Fold in the black rice.
3 Form into logs, then top with avocado, salmon, garlic mayonnaise and crisp shallots.