Vegan Sushi Rice Stacks

Posted by in Cooking, Lunch/Dinner, Salads, Valentine's Day | 0 comments

 

 

 

 

 

 

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Hello & Happy Friday!!

 

 

 

 

 

 

With the weather warming up I’m trying to explore any salad variation. Even the word salad sounds mundane, arduous and just not a lot of fun. 

 

 

Truth is salads can be flavorful, still nutrient dense, and not loaded with hidden dressing calories. 

 

 

While this salad require some pre-prepping so that the sushi rice is on hand, and also some skills to stack the ingredients, ..it well worth the prepping and labor!

 

 

 

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What I love most about this concept is the stacking! Whether you’re entertaining guests and want to wow them, or simply have an affinity for gorgeous salads, stacking is a great option to add aesthetic appeal!

 


 

 

Secondly, the dragonfruit! It adds brightness, a lightness, and takes this salad next level without altering any flavor profile as dragonfruit is neutral!

 

If you love a fun salad concept or need to liven up your everyday salad routine.. 

 

You need to try my recipe for a Sushi Rice Stack!

 

 

 

 

 

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Why this recipe rocks:

 

 

Bright 

Light 

Colorful 

Effortless

Fun Festive

Great for entertaining

Rice can be made in advance in bulk

Affordable

 

 

 

 

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Yields 12 pieces

Vegan Sushi Rice Stacks

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 Cups Cooked Sushi Rice (prepared according to package instructions)
  • 2 Tablespoons Rice Vinegar
  • 2 teaspoon Sugar
  • Pinch Salt
  • 2 Avocados - peeled and chopped
  • 1 Cup Cucumber - peeled & chopped
  • 2 teaspoons Lemon juice
  • 4 teaspoons Sesame Seeds
  • 2-4 Individual Size Sea Weed Sheets - torn into bite sized pieces
  • Sauce - (optional)
  • 1/4 Cup Follow Your Heart Veganaise
  • 2 teaspoon Sriracha
  • 1/2 teaspoon Soy Sauce
  • 1/3 cup defrosted Pitaya Plus Pink Dragonfruit

Instructions

  1. Mix rice vinegar, sugar and salt together and pour over cooked rice. Now add the defrosted dragonfruit. Gently toss to coat.
  2. Prepare a large can, measuring cup, or glass container to help mold the shape. Place container upright on flat plate and hold firmly in place while layering ingredients. (using a can with the top and bottom removed makes it easier, but I'm not crazy about cans)
  3. Sushi rice Stack
  4. Press 1/2 cup cooked rice in the bottom of the container or can. Follow with 1/2 cup cucumber,1/2 cup avocado, top with 1/2 teaspoon chopped lemon. Use the back of a spoon to firmly press ingredients down. (this will ensure that the sushi stack stays together). Gently shake to remove contents.
  5. Top with 1 teaspoon sesame seeds and serve on top of1 sheet of sea weed.
  6. Spicy mayo: Mix mayo, Sriracha and soy sauce until incorporated.
  7. Serve sushi stacks with spicy mayo and or soy sauce and top with scallions
Cuisine: Lunch/Dinner | Recipe Type: Sushi
7.6.6
851
http://www.eatdrinkshrink.com/cooking/sushi-rice-stacks

 

 

 

 

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