Inspired by “sushi pizza” (which really has nothing to do with sushi OR pizza!), I started with a brown rice base, topped it with avocado, VEGAN CAVIAR that will blow your mind, a creamy, spicy carrot-kimchi salad, toasted black sesame and spring onion.
This is fancy. This is impressive. This is insanely delicious, yet still easy to make, and the perfect thing to wow anyone.
I just have one problem: what should I call it?!
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UMAMI RICE STACKS WITH VEGAN CAVIAR
UMAMI RICE STACKS
- 1 cup / 200g short grain brown rice
- 2 ¾ cups / 650ml filtered water
- ¾ tsp. fine sea salt
- 1 Tbsp. mirin optional but delicious
- ½ cup / 125 ml nori too light to have a gram measure
- sub with 3 sheets of sushi grade nori
- ½ cup / 125ml hot water more as needed
- 1 tsp. tamari or soy sauce
- 2 Tbsp. chia seed
- 1 tsp. olive oil
- ¼ cup / 40g kimchi finely chopped
- 1 Tbsp. sriracha
- ⅓ cup / 85ml mayonnaise vegan or egg-based
- ¼ tsp. ground chili to taste
- ½ tsp. toasted sesame oil
- 3 medium / 300g carrots
- 2 tsp. tamari or soy sauce
- 2 tsp. freshly-squeezed lemon juice
- 2 tsp. cold-pressed olive oil
- ½ Tbsp. finely grated ginger
- 1 batch kimchi mayo recipe above
- 1 ripe avocado
- 2-3 spring onion
- 1 Tbsp. toasted black sesame seeds
- Start by soaking the rice (see headnotes). Drain and rinse well, then place in a cooking pot with 2 ½ + cups / 625ml + water, plus the salt. Bring to a boil, reduce to simmer, and cook covered for about 35-40 minutes if soaked, 45-60 minutes if cooked from raw. Check the water levels periodically to make sure the pot isn’t drying out, and add water to the pot if necessary. When the rice is cooked, remove the lid and let cool for a few minutes. Add the mirin, and fold to combine.
- Prepare a standard brownie pan (8×8” / 20x20cm) by rubbing it with a little fat to prevent sticking (olive oil, expeller-pressed coconut oil, ghee, or butter). Press the rice firmly into the pan, making it as level and even as possible. Place in the fridge for at least 4 hours, or overnight.
- Make the chaviar by combining the nori with water from a recently-boiled kettle. Let soak for 1-2 minutes, then add the tamari and transfer this mix in a blender (or use an immersion blender). Blend on high until smooth. Transfer mixture to a jar, then stir in the chia seeds. Let the chia absorb the liquid, stirring occasionally. Set aside.
- Make the kimchi mayo by stirring the ingredients together in a small bowl.
- Scrub the carrots well, and chop them into your desired size – just make sure that they are relatively similar and bite-sized so that they cook evenly. Place in a steamer basket in a pot with water and set to medium-high heat, cover, and cook for 4-8 minutes once steaming – depending on their size and your preference. While the carrots are steaming, whisk together the tamari, lemon juice, olive oil, and grated ginger in a medium bowl and set aside. The carrots are ready when they are tender. Remove from heat, and immediately add to the bowl with the marinade. Stir well to coat. Let cool.
- While the carrots are cooling, cut the rice out into your desired shapes. I used a jar lid (see photo) that would create four equal-sized portions, but you can also just cut the rice slab into four squares as well (alternatively, make a bunch of small, bite-sized pieces for appetizers!).
- Place the rice bases on your plates. Spread a dollop of the kimchi mayo on top of each base and spread it to the edges. Top with avocado slices, then a few spoonfuls of the chaviar on top. Fold the remaining mayo through the marinated carrots, then spoon those on top of the avocado. Sprinkle with finely sliced spring onions and sesame seeds. Say thank you and enjoy immediately.