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Stuffed Sushi Stack [Vegan, Gluten-Free]

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Try something different today! Get your sushi chef skills on with these stuffed sushi stacks. Sticky rice pancakes are paired with a tasty green filling made from avocado, kale, and cucumber and drizzled with creamy, spicy Sriracha mayo.

Stuffed Sushi Stack [Vegan, Gluten-Free]


1 large or 2 small stacks


For the Rice Pancakes:

  • 1 1/2 cups cooked sushi rice
  • 4 sheets of nori

For the Filling:

  • 1/2 an avocado, diced
  • 1/8 cup lacinato kale, diced
  • 1/8 cup cucumber, diced
  • 1 spring onion, diced

For the Sriracha Mayo:


To Make the Rice Pancakes:

  1. Keep a bowl of water next to you for hands and to clean utensils.
  2. On a clean kitchen worktop (marble or granite if you have it), spray the surface lightly with oil to prevent sticking. Alternatively, you can try using plastic wrap.
  3. With a wet hand or wooden paddle, take all of the sushi rice and place it onto the oiled surface. Press down on the rice to compact it and shape it into a rectangle.
  4. Using a damped, large cookie cutter (4-5 inches), stamp out as many circles as possible. Set aside two of these rice circles, they will be the top and bottom of your pancake stack.
  5. For the rest of the circles, take a small cookie cutter (1 1/2-2 inches) and cut out the middle of the pancakes.
  6. Repeat this compacting and cutting process until all the rice has been used.
  7. Set the rice circles aside carefully, using a large wet spatula to move them around.
  8. With each nori sheet, use the same large cookie cutter and trace around with a sharp knife to cut into shape. Use the smaller cookie cutter and repeat the process. You want one less nori circle than you have rice circles.

To Make the Filling:

  1. Place all the filling ingredients in a bowl and fold together. Set aside.

To Make the Sriracha Mayo:

  1. Mix both of the ingredients together until fully incorporated.

To Assemble:

  1. Take a serving plate and place the bottom rice patty onto it (not the one with a hole in). Now, alternate with nori then rice circle until the final nori circle is used.
  2. Now, fill the center of the stack with your green filling, packing down to fit as much as possible.
  3. Place the top rice patty to close the stack.
  4. Drizzle the Sriracha mayo over the stack and decorate with spring onions, coriander, and sesame seeds. Use any leftover mayo for a dipping sauce.





Exciting and adventurous plant-based foods — no boring salads here! Here at The Hungry Herbivores, we use our love of food and compassion for animals to create delicious and nutritious recipes. We strive to show vegans and non-vegans alike, that plant-based diets can be exciting and adventurous - far from the salad stereotype!



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