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Ukameshi: Okinawan Seaweed & Purple Sweet Potato Rice Bowl

Name: Ukameshi: Okinawan Seaweed & Purple Sweet Potato Rice Bowl
Yield: 4 servings
Cuisine: okinawan
Ingredients: 1 ½ cups short-grain organic sushi rice, rinsed until water runs clear; 1 ½ cups filtered water, cold; 14 oz fresh purple sweet potatoes, peeled and cut into 1.5 cm cubes; 3.5 oz dried abalone, soaked in water overnight, then simmered until tender; 2 tbsp reduced-sodium tamari or coconut aminos, room temperature; 1 tbsp extra-virgin olive oil, cold-pressed, unfiltered; 4 sheets organic roasted nori, cut into thin strips; 4 oz fresh shiso leaves, roughly chopped

This Okinawan-inspired bowl layers fluffy short-grain rice with purple sweet potato, rehydrated dried abalone, and a generous topping of nori. The dish offers a savory, oceanic depth without refined sugars, relying on the natural sweetness of the potato and the umami of the sea for flavor.

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Ukameshi: Okinawan Seaweed & Purple Sweet Potato Rice Bowl — authentic Okinawan recipe from Taste Meridian

Ingredients

Serves

Rice & Base

1 ½ cupsshort-grain organic sushi rice, rinsed until water runs clear
1 ½ cupsfiltered water, cold

Vegetables & Protein

14 ozfresh purple sweet potatoes, peeled and cut into 1.5 cm cubes
3.5 ozdried abalone, soaked in water overnight, then simmered until tender

Seasoning

2 tbspreduced-sodium tamari or coconut aminos, room temperature
1 tbspextra-virgin olive oil, cold-pressed, unfiltered

Toppings

4 sheetsorganic roasted nori, cut into thin strips
4 ozfresh shiso leaves, roughly chopped

Equipment

heavy-bottomed pot with tight-fitting lid — essential for even steaming of the rice and potatoes without burning
fine-mesh sieve — for thorough rinsing of rice to remove excess starch
small saucepan — for simmering the rehydrated abalone until tender

A little context

In Okinawa, Ukameshi traditionally celebrates the harvest of purple sweet potatoes and the bounty of the ocean. We honor this tradition by using wild-caught abalone and organic rice, stripping away the refined sugar often added to modern versions to balance the saltiness. The cooking method remains unchanged: steaming the potatoes directly with the rice to infuse the grain with their vibrant color and earthy sweetness.

Method

01
Rehydrate and Simmer Abalone
Soak the dried abalone in cold water overnight (or at least 8 hours). Drain, place in a small saucepan with fresh water, and simmer on low heat for 1–2 hours until tender. Slice thinly against the grain and set aside, reserving the cooking liquid.
02
Prepare the Rice
Rinse the organic short-grain rice in a fine-mesh sieve under cold running water, agitating gently, until the water runs completely clear. This removes excess surface starch for a fluffier texture. Drain thoroughly and let sit for 15 minutes.
03
Combine Ingredients
In the heavy-bottomed pot, combine the drained rice, peeled purple sweet potato cubes, and the sliced abalone. Pour in the filtered water (350 ml) and the reserved abalone cooking liquid (enough to reach the 350 ml total mark if needed). Add the tamari and extra-virgin olive oil.
04
Initial Rest
Cover the pot tightly and let the mixture rest for 20 minutes at room temperature. This allows the rice to absorb the liquid and the potatoes to soften slightly before heat is applied.
05
Steam the Bowl
Place the pot over high heat. Once the water begins to boil (about 5 minutes), immediately reduce the heat to the lowest possible setting. Cover and cook undisturbed for 12–15 minutes. Do not lift the lid.
06
Rest and Fluff
Remove the pot from the heat and let it stand, still covered, for 10 minutes. This finishes the steaming process and ensures the potatoes are fully tender. Uncover, fluff the rice gently with a rice paddle or fork, mixing the purple potato color throughout.
07
Serve
Divide the rice among four bowls. Top generously with the remaining sliced abalone, strips of roasted nori, and fresh shiso leaves. Serve immediately while warm.

Pro tips

✦Sourcing the dried abalone: Look for 'wild-caught' on the label; farmed abalone often has a softer texture and less mineral density.
✦The purple color of the sweet potatoes will bleed into the rice, turning it a beautiful violet hue; this is a sign of high anthocyanin content.
✦If you cannot find dried abalone, high-quality dried shiitake mushrooms can be substituted for a different but equally deep umami profile, though the amino acid profile will differ.
✦Do not skip the resting period after cooking; it allows the moisture to redistribute, preventing a gummy texture.

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Specialty ingredients

Shiso →

Substitutions

dried abalone → dried shiitake mushrooms or cooked wild-caught mussels (mussels provide similar oceanic minerals;)
purple sweet potato → orange sweet potato or yam (will lack the specific anthocyanin profile but still provides excellent fiber and beta-carotene)
tamari → coconut aminos (slightly sweeter and naturally gluten-free; reduces sodium further)

Storage

Store in airtight glass containers in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture. Freezing is not recommended as the texture of the abalone and rice may degrade.

What to serve with it

Hot sencha green tea to enhance the umami and provide catechins
Sparkling water with a wedge of yuzu or lemon
A small side of miso soup made with dashi and wakame

FAQ

Can I use canned abalone instead of dried?+

Canned abalone is often packed in brine with added sugar or preservatives. Dried abalone allows you to control the soaking and simmering process, ensuring no hidden sugars or seed oils are introduced.

Why use EVOO instead of sesame oil?+

EVOO is more stable and provides a superior polyphenol profile, while still complementing the seafood flavors.