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vegan sushi cakes

Vegan Sushi Cake

Ayushi Gupta-Mehra | The Foodie Diaries
These vegan sushi cakes are as quick to assemble as they are visually striking in aesthetic! This recipe is also endlessly adaptable, leaving you free to can customise your choice of layers and garnishes!
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Course Main Course
Cuisine Asian, Contemporary, Japanese
Servings 2 sushi cakes

Ingredients
  

Sushi rice

  • 1 cup sushi rice (Japanese short grain rice)
  • 1-1½ cups water
  • handful of butterfly pea flowers (optional, for blue sushi rice)

Sushi vinegar

  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • ½ tsp sea salt

Sushi seasoning

  • ¾ sheet of dried nori

For assembly

  • 1 cucumber (sliced into thin and long strips)
  • 1 carrot (peeled into long thin and even strips which are 1” wide at the top)
  • 1 avocado, smashed

For garnishing

  • ½ mango (thinly sliced and cut in cubes/ rolled as a rose)
  • black sesame seeds
  • pickled Japanese vegetables
  • boiled edamame, shelled
  • Sriracha mayo/ vegan mayo

Instructions
 

Cook the rice

  • Rinse the sushi rice in a colander with running water with until the water is clear. This should remove the excess starch in the rice.
  • Combine the rice, blue pea flowers (if adding) and 1-1½ cups of water in a pot and bring to a boil.
  • Once cooked, fish out the flowers with a slotted spoon before draining the rice. Let the rice fully cool down.

Prepare the sushi vinegar

  • Add rice vinegar, sugar and sea salt to a small saucepan. Stir it together on medium-low heat, whisking continuously to ensure that all the sugar is dissolved.
  • Remove from heat and set aside to cool.
  • Reserve 2 tbsp of the vinegar for seasoning the rice. Use the remainder for marinating the long and thin strips of cucumber and carrots.

 Toast the dried nori

  • Add a sheet of dried nori to a skillet/ large cast iron pan on medium/ high heat. Toast the nori, (flipping halfway) until crisp.
  • Remove from heat. Once slightly cooled down, crumble the nori into small pieces.

Season the rice

  • Once the rice has cooled down, stir in 2 tbsp of the seasoning and the crumbled nori, mixing everything together with a wooden spoon until evenly stirred through. 
    vegan sushi cake

Assemble

  • Place a ring mould on a serving plate. Stick marinated cucumber / carrot strips around the inside of the ring.
    vegan sushi cake
  • Add a layer of seasoned rice at the bottom of the ring, gently pressing down with a spoon/ silicone spatula.
    vegan sushi cake
  • Next, place a layer of carrot and cucumber strips on top of the rice, followed by a layer of smashed avocado.
    vegan sushi cake layer
  • Add a second layer of sushi rice (pressing down again with a silicon spatula/ spoon).
  • Gently remove the ring mould and delicately garnish as desired: e.g. with pickled vegetables, edamame and black sesame seeds, curled mango slices and black sesame seeds etc. Finish with a drizzle of vegan Sriracha mayo. Serve with more mayo on the side and soy sauce for dipping.
    vegan sushi cake

Video

Notes

Links for key ingredients used in this recipe;
 
 
 
 
 
 
Keyword homemade sushi cake, urban platter asian ingredients, vegan sushi cake