Vegan Sushi Rice Stacks

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














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, well worth the prepping and labor!








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!










Why this recipe rocks:







Fun Festive

Great for entertaining

Rice can be made in advance in bulk































Yields 12 pieces

Vegan Sushi Rice Stacks

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe


  • 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


  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





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