Raw Vegan Kimchi Risotto
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-5
  • ½ bag of 1lb bag wild rice
  • ¼-1/2 cup vegan kimchi (roughly chopped)
  • 2 Tablespoons minced green onions
Kimchi Cream
  • 1 cup cashews
  • ¾ cup vegan kimchi
  • 2 teaspoons kimchi liquid that is in the jar of kimchi (optional)
  • 1 teaspoon kochijan (Korean spicy miso)
  • 2 Tablespoons lemon juice
  • ½ teaspoon maple syrup
  • 1½ teaspoons toasted sesame oil
  • ½ teaspoon tamari
  • ⅛ teaspoon salt
  • a few cracks of black pepper
  • Some more kimchi, thinly sliced green onions, thinly cut nori sheets, and sesame seeds for garnish.
Chef Ito's technique for blooming wild rice:
  1. Score the wild rice for one full minute in the food processor. You have to continuously keep it running, so no pulsing here. FYI, it can be quite loud so I usually get out of the kitchen while it's scoring. When it's done, make sure the wild rice is covered with black powder. If it's not, it's a sign it's not scored enough so keep it running a little longer.
  2. Rinse the wild rice well under water until the water turns clear.
  3. Place it into a large mason jar like the half gallon size, or a very large bowl. Pour in enough water to soak and cover it. Let it sit for 12-18 hours. Caution: Make sure the jar or bowl you use has enough room for the rice to expand 2.5 - 3 times.
  4. Start soaking the cashews for the kimchi sauce 2-4 hours before you are finished blooming the rice, so that everything is ready to go when the wild rice is ready.
  5. Once the rice is bloomed, rinse and drain. Transfer the wild rice into a larger bowl.
Kimchi Sauce
  1. Soak the cashews for 2-4 hours. Drain and rinse well.
  2. Add the ingredients for the kimchi sauce into the blender, and blend until smooth. If you are using a Vitamix, use the tamper to make the sauce nice and smooth. If you are using a normal blender and having a hard time getting it smooth, add a little bit of water at a time until it blends into a smooth cream. You only want to use the minimum amount of water to make it smooth and no more.
  3. Mix the kimchi sauce into the wild rice, and toss well until the sauce evenly coats all the rice.
  4. Add in the roughly chopped kimchi and minced green onions and toss lightly.
  5. Cover the bowl with saran wrap and chill in the refregirator for a couple of hours so that the flavors can sink in and intensify.
  6. If you own a dehydrator, do not refrigerate. Instead, line the tray with a mesh sheet, then a silicone sheet. Spread out the wild rice mixture thinly and evenly and dry it at 115℉ (46℃) for 2 hours to warm it up. Mix the risotto again before you plate.
  7. Plate and top with some more kimchi, sliced green onions, thinly cut nori sheets, and sesame seeds.
Store in an air-tight container in the refrigerator. Keeps for 4 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-kimchi-risotto/