Butterfly Uramaki

A vibrant inside-out sushi roll coloured with natural butterfly pea flower from @naturerestore , filled with asparagus, mushrooms, caramelised onions, sautéed kale and carrot.
It is obvious I enjoy making all kinds since I visited Asia. If you adore sushi as much as I do, you should check out some of my other posted several sushi roll recipes as well. Each has a unique and delicious variation, developed by me.

makes 6 rolls


4 sheets of nori, cut in half
1 cup sushi rice
1+1/4 cup water
2 tbsp rice vinegar
1 tbsp coconut nectar
1 cup long thin cut carrot slices (sauté in the pan with a little bit water)
4 asparagus (sauté in the pan with a little bit olive oil and water)
1 cup sauted mushrooms (sauté in the pan with a little bit tamari and olive oil)
2 red onion caramelized (sauté in the pan with a little bit olive oil and coconut sugar until soften)
1 cup kale sauted (wilt in the pan until slightly soften and crispy)
2 tbsp butterfly pea flower powder


  1. To make sushi rice, combine 1 cup of sushi rice and 1 + 1/4 cup water in an instant pot on high for 4 minutes. After it naturally releases, add in 2 tbsp rice vinegar, 1 tbsp coconut nectar, agave or maple syrup, and a dash of salt. Keep covered with wet paper towel. Once done, add butterfly pea flower powder and using a fork or rice paddle, gently mix the rice until all turns into blue color.
  2. Wrap a sushi mat with a long piece of plastic wrap and fold the edges around to seal it nicely. Lay one half sheet of nori shiny side down on the plastic-wrapped bamboo sushi mat.
  3. Set a small bowl with a wet paper towel and a little water next to your mat. Wet your fingers on the paper towel and place about 1/2 cup of sushi rice in an even layer across the nori sheet.
  4. Carefully flip the nori over so that the rice side is now facing down.
    About half an inch from the edge, layer sautéed and caramelized veggies in a line from end to end.
  5. Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the filling. Once you reach the end, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll.
  6. Then brush your sushi with soybean oil or sesame oil. Using a sharp knife, cut it in half first, then cut each half in thirds.
  7. Place your sushi on a serving dish and enjoy with pickled ginger and wasabi if desired.