This is a Tex-Mex–style sushi roll. Be sure to use cooked black beans, not Chinese black fermented soybeans. Kick up the South of the Border flavor by serving salsa alongside the rolls.
Rice Prep Time: Up to 1½ hours (note that the Ponzu Sauce must be made a day ahead)
Sushi Prep Time: 15 minutes
Makes 4 rolls (32 pieces)
Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice or Brown Sushi Rice
½ cup (80 g) tortilla chips, finely crushed
½ avocado, cut into 8 wedges
1 roasted poblano pepper, peeled, deseeded and cut into thin strips
½ red bell pepper, cut into matchsticks
4 tablespoons cooked black beans, drained and roughly smashed
Vegetarian Ponzu Sauce, if desired
Place the nori directly on your cutting board, making sure that the long end is parallel to the bottom of the board and the rough side faces up.
Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori. Sprinkle ¼ of the crushed tortilla chips over the rice and press gently.
Flip the nori over so that the rice is face down on the cutting board. Lay 2 avocado wedges across the center of the rice. Top with ¼ of the poblano slices and red bell pepper sticks. Sprinkle 1 tablespoon of the black beans on the top.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tuck the fillings under the fold tightly.
Continue rolling and tucking until the roll is completed. Use the bamboo rolling mat covered in plastic wrap to gently shape the roll, pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. Repeat steps to create 3 more rolls. Dip the tip of a very sharp knife in water and allow the water to run down the blade. Cut each roll into 8 pieces using a swift sawing motion. Serve with Ponzu Sauce, if desired.
