Ingredients
Scale
2/3 cup of sushi rice
2 tbsp vinegar
1 tsp coconut sugar (or sweetener of your choice)
3 nori sheets
1/2 avocado, sliced or mashed
1.5 tbsp vegan mayo
1/3 cup of edamame, defrosted
1/4 small cucumber, sliced
For toppings: avocado, radish, cucumber, vegan caviar, sesame seeds, etc.
Instructions
- Wash the rice with running water, until the water is clear, and there is no more starch coming out of it. Add rice and about a cup of water to a pot and bring to a boil. Cover and lower heat, and cook for about 10 minutes (or according to package instructions). Let rice cool down completely.
- Once rice is cold, add vinegar, sweetener and a large pinch of salt, and using a wooden spoon mix everything together.
- Cut nori sheets into circles to fit a small round springform cake tin (mine is 11 cm/4.3 inches). Or you can also keep the sheets as they are, and just fold the sides onto the cake. That way you’ll only see the layers when you slice the cake.
- To assemble the cake, place a nori sheet on the bottom of your springform cake tin. Top with avocado slices, then a half of the seasoned rice.
- Add another nori sheet, and spread mayo on top. Then edamame and cucumber slices, and the rest of the rice. Finish it with another nori sheet. Make sure the layers are always slightly pressed down and even.
- Right before serving pop the springform pan open, and place the cake on a serving plate. Arrange toppings on top. I used more avocado, cucumber, and edamame, plus some radish slices, black sesame seeds, and vegan wasabi caviar here. Enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins