Sesame query

On a whim, I've bought a bag of black sesame seeds at the Asian supermarket. I'm making sushi tonight, and usually I make a couple of inside-out rolls, with the rice on the outside covered by a coating of toasted sesame seeds.

I've just never used black sesame seeds instead of white. A quick Google tells me that

a) they can both be used in sushi
b) they taste the same
c) they don't taste the same, black sesame is smoky and bitter
d) don't toast the black ones, they'll turn bitter
e) do toast the black ones, that'll bring out the flavor.

I plan to experiment, but does anyone have useful tips? And maybe some killer recipes for black sesame seeds? (I bought a big bag. *g*)