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Carrer Consell de Cent 401, 08009 Barcelona, Spain, +34 931 717 902
URAMAKI EMERALD
Healthy & plant-based uramaki recipe by Roots & Rolls
Try this spectacular recipe and combination from Roots & Rolls, an award-winning plant-based sushi restaurant in Barcelona, Spain.
Creativity in plant-based cooking brings many surprises and this vegan sushi recipe combines Japanese and sustainable cuisine into an uramaki that not only delights with it’s flavour and texture, but also looks healthy and exciting to try.
The name Emerald is a refers to the colours of the ingredients and this roll is a “diamond” – a gemstone - of nutrition and favours.
VEGAN SUSHI RECIPE "Uramaki EMERALD"
The recipe served at Roots & Rolls uses fresh Pak Choi from the local Asian market, along with crispy and fresh sugar snap peas, thinly sliced cucumber, high-quality wakame seaweed salad as the topping. The roll is seasoned with a delicious home-made yuzu miso sauce and sprinkled with wasabi sesame seeds.
The recipe below is simplified to make it easier for you to replicate at home!
In Roots &Rolls we make everything fresh and homemade, but this version we suggest some ready-made ingredients (rice vinegar, cream cheese, yuzu miso sauce) that will save you many hours and you’ll need less cooking tools than used in Roots & Rolls.
Sushi Rice Ingredients for 7-8 rolls:
• 300 g black quinoa
• 600 g high quality sushi rice
• 750 ml water
• 250 ml high quality sushi vinegar
Preparation Quinoa sushi rice:
• Add the black quinoa in the rice cooker with 500 ml of water and cook for 20 minutes
• Wash the sushi rice 5 times according to instructions until the water is clear
• Add the sushi rice and rest of the water in rice cooker and mix gently
• Boil for another 10 minutes
• Mix gently again and let it sit for another 5 minutes, covered.
• Transfer the sushi rice to a large tray or a plastic bowl. While the rice is still hot, add the sushi vinegar little by little and stir until you reach the desired viscosity.
• Then stir every 15 minutes until it cools
Ingredients for 1 Emerald Sushi roll
• 100 grams of your prepared quinoa rice
• ½ sheet of nori
• 4 thin sticks (20 g) of fresh cucumber
• 8-10 blanched and cooled sugar snap peas (about 25 g)
• Stripe of vegan cream cheese (mix beforehand with a pinch of fresh or dried dill)
• 2 large leaves of blanched and cooled pak choi (pat dry with paper towels to avoid soaking the rice)
• 20 grams of high quality wakame seaweed
• 5 ml quality yuzo miso sauce
• Ginger, wasabi and soy sauce
Making your uramaki:
Once your rice is ready, you can begin assembling the uramaki:
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Place the nori sheet rough side up on a bamboo sushi mat (makisu).
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Spread 100 g of black quinoa rice gently and evenly on top of the nori. (Tip: wet your hands with water or olive oil beforehand so that the rice doesn't stick to your hands.)
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Once the rice is spread, flip the nori sheet over so that the rice is facing down.
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In the center of the nori (parallel to the long side), place a line of cream cheese, cucumber sticks, and sugar snap peas.
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Use the makisu to roll the nori, ensuring all the filling stays inside. Gently press and squeeze the ingredients to close the roll tightly. Shape the roll into a nice arch with the makisu.
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Lay the pak choi leaves on top to cover the uramaki and garnish with the wakame seaweed.
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Using a sharp knife, cut the roll into 8 pieces and place them on a serving plate.
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Decorate with any leftover seaweed, drizzle with the yuzu miso sauce, and sprinkle with wasabi sesame seeds for a final flavor twist.
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Serve with ginger, wasabi, and soy sauce on the side for a complete experience.
Bon Appetit!
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