Colin Paterson




Chef Colin Patterson

Sutra | Seattle

Forbidden Black Rice and Yellow Beet Rolls with Grilled Eggplant Mousse and Kaiware Sprouts
Chef Colin Paterson of Sutra – Seattle, WA
Adapted by
February 2009

Yield: 12 Servings


    Eggplant Mousse:
  • 2 large eggplants, cut in half lengthwise
  • Salt
  • 4 cloves garlic
  • Olive Oil
  • ½ teaspoon freshly squeezed
  • Lemon juice


  • 1½ cups black forbidden rice
  • Salt
  • 2 dried ancho chilies
  • 2 dried New Mexico chilies
  • Grapeseed oil
  • 1/2 cup coconut milk
  • 1 tablespoon freshly squeezed lemon juice

    Yellow Beets:
  • 2 large yellow beets
  • Oil, as needed


  • 1 1-inch piece ginger, sliced
  • 1 tablespoon agave nectar
  • ¾ cup tamari
  • ¼ cup mirin
  • ½ cup hijiki


  • 24 shiso leaves
  • Olive oil

    Assemble and Serve:

  • Kaiware sprouts


For the Eggplant Mousse:
Score the eggplants with ½-inch slits and cover generously with salt. Set aside for 40 minutes to 5 hours. After sitting, wipe the salt and liquid off the eggplant with a paper towel. Insert 1 clove of garlic in the center of each eggplant half. Brush the eggplant with oil and grill cut side down until well marked. Flip the eggplants over, drizzle with more oil, and cover with aluminum foil and a sheet pan. Cook until the center is very soft. Scoop out the center with a spoon and discard the skin. Puree with lemon juice and salt.

For the Rice:
Bring 2¾ cups of water to boil. Add the rice and a pinch of salt. Reduce the heat to low and cook, covered, for 30 to 40 minutes. Meanwhile, deseed the chilies and fry in hot grapeseed oil, or another oil with a high smoking point, until crispy, about 20 to 30 seconds. Place fried chilies in a bowl and cover with ¼ cup water; let sit for 10 minutes. In a blender add the coconut milk, chilies and their water, and lemon juice and blend until smooth. Strain through a chinoise. When the rice is finished cooking, add the coconut milk and chili mixture and stir slowly, making sure to not let mixture get too soupy. Set aside to cool.

For the Yellow Beets:
Toss the beets in oil and roast whole until soft. Set aside to cool. Once cooled, slice the beets paper thin with a mandoline.

For the Hijiki:
Combine the ginger, agave nectar, tamari, mirin, and ¾ cup water in a saucepan and bring to simmer. Add the hijiki and cook for 10 to 15 minutes, or until hijiki is tender.  Strain the remaining liquid and set the hijiki aside.

For the Rolls:
Preheat the oven to 350°F. Place two rows of four shiso leaves on a bamboo roller, smooth side down. Cover ¾ of the shiso with a layer of yellow beets. Cover the beets with one quarter of the black rice. Sprinkle a thin layer of hijiki in the center of the black rice and very gently roll like sushi. Remove the bamboo. Repeat 3 times with remaining ingredients. Place the rolls on a baking sheet, drizzle with oil and bake for 6 minutes. Cut the shiso roll into 1-inch pieces (about 24 pieces total).

To Assemble and Serve:
Place dollops of eggplant mousse on a plate. Top each dollop with one piece of shiso roll and garnish with sprouts.

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   Published: February 2009