Rinse the wild rice, she’s been hanging outside. There are many ways to cook wild rice, but the stovetop method is the only method we’re acknowledging rn. Add ½ cup rinsed wild rice to a saucepan with 2 cups of water and bring it to a boil. Reduce heat to a low simmer and cook for 45 minutes, stirring occasionally, so it doesn’t feel ghosted.
While the wild rice is doing its thing, prepare the food binder (because wild rice is not sushi rice) and the ingredients.
Food binder: Wild rice doesn’t have the starch content of sushi rice because, let's be real, she isn't even rice. This binder helps the wild rice behave and brings those full on shari vibes: the vinegar-seasoned rice that is the base for sushi. Whisk together 1 tablespoon rice vinegar, 1 teaspoon sugar, and ½ teaspoon sea salt until the sugar and salt have completely dissolved. Add 1½ teaspoon cornstarch and mix with a fork until it’s a smooth, milky liquid with zero attitude.
Now for the ingredients, AKA neta, AKA tane. These are the tasty things we are going to place on top of our “sushi rice.” Take 1 avocado, 1 radish, a 2-inch chunk of cucumber, and thinly slice them. Making sushi is an artform but this recipe is not. You don’t need a wooden tub (hangiri) for seasoning the rice, a wooden paddle (shamoji) for mixing the rice, or a bamboo rolling mat (makisu) for shaping. Leave the props at the door.
You need an ice cube tray. This recipe was designed for a standard tray which is about 10-inches long and 4-inches wide, making about 14 ice cubes. But you can use any tray you’ve got.
Cut a piece of plastic wrap about double the size of your ice cube tray’s length – more is more. Brush the tray’s molds with water so the plastic sticks to the plan. Press the plastic wrap into the tray’s molds. Leaving it a little loose between rows. As you press in the ingredients, the plastic wrap will catch on, forming to the tray.
Add in the ingredients for your avocado rolls. You can really use anything you want here. Don’t want avocado rolls? Tofu, asparagus, bell peppers, shitake mushrooms, and marinated tempeh all make great choices.
Dice them up small. We’re playing culinary Tetris here.
Once the wild rice is done cooking, drain off any extra liquid. We ain’t making soup! Here is how to tell when wild rice is done cooking. Add the vinegar mixture to the cooked wild rice and mix to fully coat every grain. Over a low heat, continually stir the mixture. A silicon spatula is best for the job.
When the spatula feels some resistance and the rice clumps together, it is ready. Remove from heat and don’t look back.
Spoon the seasoned wild rice over the ingredients and fill that tray. Press down firmly to pack each mold, making sure to evenly distribute the rice, so no one feels left out.
Cut the nori into small pieces the same size as the molds and place on top of the rice. Press them down firmly so they stick to the rice. We’re looking for real commitment here.
Place the tray in the refrigerator for 30 minutes to help set the rice.
Remove the ice cube tray from the fridge. Place a serving tray or plate over it and invert the tray.
Carefully remove the plastic wrap.
Time to accessorize! Top with sesame seeds and serve with your favorite sushi condiments like soy sauce and wasabi, pickled ginger, spicy mayo, or a ponzu sauce.
Enjoy!