It hasn’t happened in so long; when an idea hits like a bolt of lightening, and a recipe is downloaded perfectly into my brain, complete and fully-baked: Umami Rice Stacks with Vegan Caviar. I was talking to a dear friend a couple weeks ago, about nothing related to food, and this random idea for vegan caviar popped into my head. Out of nowhere. Understanding how my creative self works, I had to say this idea out loud immediately so I wouldn’t forget. No sooner had the words chia and kelp come out of my mouth, then the rest of the recipe tumbles out, one element after the next until it was there: a crispy rice, caviar-studded, spicy, creamy, savoury, stack with carrot-kimchi salad, avocado, and sesame. If you’re familiar with “sushi pizza” you’ll get where I’m going with this!
Although the entire dish is absolutely delicious, my favourite part has to be vegan caviar. It’s so easy to make and really fun! I knew that it had to have an “ocean-y” flavour, so using a sea veggie made the most sense. Nori is widely available and is a mild seaweed that most people enjoy the taste of, so I went with that. I used a product called nori “krinkles” that are minimally-processed kelp (just dried and toasted), but if you can’t find those, use nori flakes, or a couple sheets of sushi nori instead. After soaking for a minute, the nori becomes soft and easy to blend, and with the addition of tamari, a salty, umami-bomb liquid ensues – perfect for soaking the chia in!
After 15 minutes, the chia absorbs all of that dark, delicious liquid, and swells up to resemble teeny tiny eggs…BOOM! Vegan caviar is born! I added a touch of olive oil to create a slick mouthfeel too – this is optional, but pretty effective. And the “chaviar” continues to absorb the liquid it’s in while hanging out in the fridge, so to make it the right consistency, I just drizzle in a little water before serving each time. I’m over the moon about this one, people!
Sea Vegetables
Sea vegetables, like the nori used in this recipe are abundant, incredibly nutritious, eaten world-wide, and a truly nourishing food. Sea vegetables come in all different colours: red, brown, green, blue, and more and can be grown in the sea or cultivated in tanks. They have a smaller carbon footprint than the veggies we know and love that grow on land and don’t rely on the soil which globally needs restoring and rejuvenation!
Kind of like the sprouts of the ocean, packing so many nutrients in a small amount of food — they are actually the most nutrient-dense food on the planet, how rad is that? These rainbow-coloured, unassuming, under-water plants contain protein, various vitamins, important iodine (for thyroid health!), fiber, calcium, iron, and more, often times in much higher concentrations than their land veggie or even animal-food counterparts. Shining stars of the sea, the micronutrient content is just unparalleled especially as our soil nutrients continue to decrease due to degenerative farming practices. Holistic, regenerative agriculture works to combat soil nutrient loss and I highly recommend you seek out your local farmers trying to bring life back to the soil in your area and in the meantime, try incorporating more sea veggies into your daily diet.
Some of the most common sea vegetables:
Arame
A great source of calcium (more than other sea veggies) and vitamin A. Sweet and mild, perfect for beginners and because of the fiber, Arame is great for digestion!
Wakame
Folate-, manganese-, and iron-rich wakame is a sweet kelp that’s often found in salad form!
Kombu
Handy in a pot of beans to enhance digestibility, and as a flavour and mineral-enhancer in broths, kombu is high in magnesium and potassium.
Nori
Likely the most common sea veggie because of the popularity of sushi, you can find nori in krinkles, sheets, or flakes, dried or toasted! This is an easy and accessible way to eat more seaweed!
Spirulina
You’ve probably seen the brightly-blue-hued smoothies coloured by this algae. Just 1 Tbsp. of spirulina has as much protein as a small handful of almonds and an impressive amount of iron.
Dulse
A beautiful red seaweed, with ample amounts of magnesium and calcium.
There are countless more but these are the ones most commonly used in my recipes and are generally readily available! There are some concerns for sensitive populations about seaweed’s ability to store heavy metals when grown in polluted water. It’s important to find brands that are conscious about their sourcing, aren’t over-harvesting or are growing responsibly, and make sure you eat in moderation. I do think we all could benefit from diversifying our diets a little more to include these incredible superstars.
Now back to the recipe!
The first layer of this dish is the rice bottom, and that is what I cooked first (after nailing the chaviar). I tried using a couple of types of brown rice here, but I only found success was the short grain, I’m guessing because it has a more glutinous consistency than long grain and basmati, which tend to be lighter and fluffier. When I tested with the latter, I had to use an egg to bind the ingredients, but desired a vegan final product, so wound up using short grain in the end. You can absolutely use white rice if you like, but keep in mind that brown rice still has the bran intact and therefore more fibre, vitamins, and minerals.
Since my inspo was sushi pizza, I wanted a super crispy rice base. A quick sear in a hot pan was great, but without deep frying, I couldn’t get the satisfying crispiness that I desired. I’ll leave it up to you whether or not you take this extra step. I bet an air fryer would work beautifully here! The rice is still good even if it’s cold or room temperature, and a lot less fussy. Either way, make sure to cook the rice at least 4-5 hours before serving, so that it has time to cool down, so you can cut it into your desired shape. I used a jar lid for this, but a drinking glass or other circular tool would work perfectly.
The kimchi-carrot salad was inspired by the spicy salmon that often crowns a sushi pizza – it’s savoury and moreish, with a consistency walking the fine line between and al dente and tender. I steamed the carrots to achieve this texture, and you can cook them as little or as much as you like depending on your preference! The end result was so close to raw fish that my husband has a hard time believing it was carrots at all. Smothered in a creamy, brine-y, funky sauce, these humble roots become uniquely surprising and remarkably flavourful.
Don’t be intimidated by the multiple components of the Umami Rice Stacks with Vegan Caviar – once the rice is cooked and cooled, the rest comes together pretty quickly. You can even watch me make it in a live class on my wellness platform, My New Roots Grow! Perhaps bookmark this dish for a special occasion or celebration, so that you’ll set aside the time to make it. When tackling something new and different, I make sure I have ample hours so I don’t feel rushed. Cooking under pressure is the worst! Give yourself the gift of slow kitchen creation time.
Now for some notes on the Umami Rice Stacks with Vegan Caviar recipe…
I would encourage you to use short grain brown rice here (as I mentioned above) because it is the most glutinous and sticky, and it holds together well when you’re making that little base for the toppings. But! If long grain brown or brown basmati is all you have available, no worries. You may need to skip the cut-out step, and instead make a little pile on your plate. It’s all going to same place and tastes great no matter what format it takes! Haha…
If you have the the time for it, soak the rice overnight or for 8-12 hours in plenty of filtered water with a little splash of apple cider vinegar or lemon juice added. This improves the digestibility of the rice, and cuts back a little on cooking time too.
The amount of water you’ll use to cook the rice in depends on whether or not you’ve soaked the rice, and the size of the pot, so keep an eye on it, and add water as needed. You want the rice on the wetter side of things, since it’s the moisture in it that is going to help hold it together. Mirin, a sweet rice wine, is a tasty addition here, but it can be substituted with rice wine vinegar and a pinch of your sweetener of choice, or omitted altogether.
Umami Rice Stacks with Vegan Caviar
Ingredients
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
Chaviar
- 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
Kimchi Mayo
- 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
Carrot-Kimchi Salad
- 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
For Serving
- 1 ripe avocado
- 2-3 spring onion
- 1 Tbsp. toasted black sesame seeds
Instructions
- 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.
Notes
I am so grateful to all of you that participated in naming the Umami Rice Stacks with Vegan Caviar. I was HOWLING with laughter reading your proposals on Instagram! Wow, ya’ll are creative! I’d be remiss to not share some of my favourites: “The Inspired Layered Spire”, “Mountain of Love”, “Dynamite Discs”, “Avo-Kimchi Pow Pow”, “Shizza Shazam”, “The Candlestick.”, “Hokey No-Poke”, “Mt. Abundance”, “Mystic Pizazz”, and “Rainbow Tower of 1000 Saveurs”. LOL! Love you guys so much.
Big thanks my brain for channeling this stellar dish, so that I could share with you! I hope you love it as much as I do. Such a vibrant and delicious way to celebrate life! Sending you love on this day and every day.
xo, Sarah B
This dish sounds absolutely phenomenal! The crispy rice base with mirin is such a brilliant idea, and the nori-and-chia “caviar” is pure genius. I’m genuinely blown away by the creativity, especially how the kimchi mayo and carrot-kimchi salad add incredible depth. It’s inspiring to see such innovative recipes, reminding me of unique culinary explorations found even in sites that offer free photo/image to pixel grid & Perler bead patterns. Fantastic work!
This dish sounds absolutely phenomenal! The crispy rice base with mirin is such a brilliant idea, and the nori-and-chia “caviar” is pure genius – I’m genuinely blown away by the creativity. The kimchi mayo and carrot-kimchi salad must add incredible depth. It’s inspiring to see such innovative recipes, reminding me of the unique culinary explorations I often see discussed, like with a Nano Banana 2.1 Video Generator. Fantastic work!
This dish sounds absolutely incredible! The crispy rice base with mirin is such a clever twist, and the nori-and-chia “caviar” is pure genius – I’m genuinely impressed by the creativity. The kimchi mayo and carrot-kimchi salad must add amazing layers of flavor and freshness. It’s always inspiring to see such innovative recipes, and your description truly makes it come alive. It reminds me of the kind of unique culinary explorations I enjoy discussing on AI Rumpelstiltskin. Keep up the fantastic work!
What a showstopper of a dish! The crispy rice base with that little splash of mirin sounds like such a fun play on sushi pizza, and the nori-and-chia “caviar” is genuinely ingenious — I never would have guessed chia could transform into something so elegant. The kimchi mayo and carrot-kimchi salad layered on top must bring so much freshness and punch to every bite. On a lighter note, I recently found a free little browser game where you drive through Lagos traffic — a surprisingly fun way to decompress!
— Lagos Run
This recipe looks fantastic! I love the concept of crispy rice stacks topped with vegan caviar. The chia-and-nori combination sounds so clever, and I appreciate the tip about loosening it before serving. Adding carrot-kimchi for crunch is a great idea too. It’s always fun to find unique ways to play with textures in home cooking. Maybe someday I’ll try this while relaxing with a pixel game online.
The chia-and-nori caviar idea is wonderfully inventive, and I liked the note about loosening it with a little water before serving. Pairing it with crispy rice, avocado, and carrot-kimchi sounds visually striking too. For sharing recipe photos online, I use 画像リサイズ オンライン to prepare images for different layouts.
This is such a brilliant post! The emphasis on Unicode and the absolute necessity of previewing really hit home. It’s those little details that elevate content, just like your “Image to Line” analogy beautifully illustrates. Thanks for sharing these incredibly practical tips – they’re as useful as having a reliable Savings Calculator when you need to make quick decisions!
This is such a brilliant post! The emphasis on Unicode and the absolute necessity of previewing really hit home. It’s those little details that elevate content, just like your “Image to Line” analogy beautifully illustrates. Thanks for sharing these incredibly practical tips – they’re as useful as having a reliable TVM Calculator when you need to make quick decisions!
This is a fantastic and incredibly practical post! The point about Unicode and the importance of previewing is so true – it’s all about those small details that make a big difference. Your “Image to Line” analogy perfectly captures the essence of meticulous presentation. Thanks for sharing these valuable insights; they’re truly helpful, much like a good Text To Cartoon Video tool can transform ideas.
This is a fantastic point about Unicode and the importance of previewing! It really highlights how much attention to detail goes into quality presentation. Your comparison to “Image to Line” conversion is perfect – every small element counts for the final result. Thanks for these practical and insightful tips! Your points are always well-received, much like a reliable square feet calculator in construction.
This is an insightful comment! I totally agree that smart use of Unicode can make a huge difference in clarity and presentation. The previewing tip is golden – it’s so easy to overlook but crucial for maintaining quality, especially when you’re aiming for a polished look. It reminds me of the precision needed when converting an Image to Line, where every detail matters for the final output. Thanks for these excellent points!
This is a brilliant discussion on the nuances of Unicode styling! I completely resonate with the idea that subtle, well-chosen characters elevate readability and professionalism far beyond what images can achieve. The tip about previewing after pasting is a lifesaver – truly invaluable for anyone using Block Poster or similar tools for visual enhancements. Thanks for emphasizing precision; it really makes a difference!
This is a fantastic point, Carlos! I completely agree that Unicode styling offers a lot more flexibility than images for adding personality, especially when you want to maintain readability and searchability. The tip about previewing characters after pasting is spot-on – it can save a lot of headaches! And yes, a restrained style choice almost always looks more intentional and professional. It reminds me of how precision and clarity are also key when using tools like a BA II Plus Financial Calculator. Thanks for sharing these insights!
When a profile, caption, or message needs a little personality, Unicode styling can be more flexible than creating an image. Choosing letra cursiva for a short line can establish a visual mood while leaving the main message readable and searchable. It also helps to preview the characters after pasting them into the intended app, since line breaks and font support can change the appearance. A restrained style choice generally looks more intentional than mixing many formats together.
good idea
looks good
thank for your shearing
What an incredibly creative recipe! 🤩 I never imagined chia seeds and nori could be transformed into such a convincing vegan caviar. The detailed explanation of sea vegetables and their nutritional benefits made this article just as educational as it was inspiring. The Umami Rice Stacks look absolutely restaurant-worthy, and I love how every layer adds its own texture and flavor. This is definitely going on my list of recipes to try for a special occasion. Thanks for sharing such an innovative and beautifully explained dish! 🌿🍚🥑
That random idea for vegan caviar popping into your head during a conversation, it’s like the universe was whispering your next culinary masterpiece!
This Umami Rice Stacks recipe looks absolutely vibrant, creative, and delicious!
Honestly this looks insane! Im going to impress people with this I just know it!
It does seem it needs some side dishes, i recently found this simple seaweed recipe that is going to fit right with this: https://vakervegan.nu/wakame-salade/
I think its just so much fun to make great vegan dishes and impress people 🙂
Thank you!
Delightful post
This recipe was a delight! My kids loved it!
So happy to hear that, thanks for making it!
Very yummy
Thank you for sharing with us delicious recipe. I love it to eat
These umami rice stacks are brilliant. Genius recipe, And super beautiful presentation and pictures. Something to impress my family. Cheers.
The recipe is delicious, but can I make it without using rice wine, or is there any substitute that can replace rice wine?
It’s optional so no need to substitute 🙂 glad you love it!
This was absolutely yummy. The flavours were so well balanced, it was easy and quite fast to make (I used sushi rice, and did no chilling, as it was sticky enough to shape) and it’s totally addictive. Thank you for sharing this great recipe on the blog, Sarah.