- 1 cup of arborio rice
- 2 tablespoons dry sake or white wine
- 3-4 cups vegetable broth
- 2 teaspoons matcha powder, or more to taste
- 1/4 teaspoon Kosher salt, plus more to taste
- Black pepper, to taste
- Uni - (Sea Urchin)
- Ikura - (Salmon eggs)
Step 1: Add olive oil to the pan and heat over medium heat, add the rice and toast the grains until translucent, about 1-2 minutes, stirring constantly.
Step 2: Add white wine or sake and stir to coat. Cook until liquid is absorbed.
Step 3: Add vegetable stock 1 cup at a time, stirring frequently. Continue cooking, stirring, and adding vegetable stock until rice is cooked through, but still a little firm (“al dente”), which should take about 17 minutes. Add 2 teaspoons of Matcha. Adjust heat as needed so that risotto is constantly simmering.
Step 4: Stir 1 teaspoon matcha powder and cook another 2 minutes. Taste and adjust matcha powder as desired.
Step 5: Add 1/4 teaspoon salt, and optional vegan butter and black pepper. Add uni sushi and Ikura on top.
You can add any kind of sashimi on top of this great risotto!