Stacked Sushi Recipe (2024)

• 1 ½ cups sushi rice
• water
• 2-4 tbsp seasoned rice vinegar
• 1 medium sweet potato, sliced
• squirt lemon juice or vegetable broth
• red pepper flakes, s&p
• 1 large carrot, julienned
• 1 cucumber, peeled, deseeded & julienned
• 2 avocados, mashed or cubed
• 1 mango salsa recipe* (if using)
• sprouts (optional)
• 2-3 nori sheets, cut into circles
• pickled ginger, soy sauce, wasabi, sesame seeds
• 2-4 baking rings*

Making Perfect Sushi Rice

• Soak the rice for 15 minutes in cold water in a lidded saucepan. Drain and rinse.

• Add 1 ½ cups of water to rice. Cover the pan, bring to a boil, then turn the heat down to the lowest setting. Cook for 10 minutes. Remove from heat.

• Leave covered for another 15 minutes. Remove lid, add 2 – 4 tablespoons of rice vinegar and stir until the rice is completely cooled (I transfer mine to a large mixing bowl to stir and cool).

• Cover with a damp cloth until ready to use.

• PRO TIPS:Keep the rice in the bowl/pan covered when not in use.

  Keep a bowl of water for dipping finger tips while spreading the rice to prevent stickiness.

  See Also

  Easy Maklouba Recipe with Chicken and Vegetables

  Keep a clean, folded kitchen towel next work space to keep hands, and surfaces clean and clear.

Preparing the Vegetables and Filling

• Preheat Oven to 425º F.

• Slice sweet potatoes to ¼" thick slices and place on prepared baking sheet. If oil free, brush with lemon juice, hot pepper flakes, and a pinch of salt. Or pour 1 tsp of oil into your hands and rub each piece until lightly coated, place on prepared baking sheet and cook as directed.

• Place in oven for approximately 12 minutes, remove from oven and flip the pieces, then continue to cook for another 5-8 minutes until they are golden and medium soft (cooking time will be dependant on how thick your slice are and how hot your oven runs). Remove from oven and set aside.

• Wash, peel, deseed, cut, chop, mash, and prepare other vegetables you are using as necessary.

• Cut nori circles the same size as the stacking rings (allow 2-3 per person).

Sushi Dipping / Drizzling Sauce

• Prepare dipping sauces (as above) or simply set out dishes of tamari/soy sauce, pickled ginger, wasabi, and sesame seeds.

How to Make a Sushi Stack

• Place nori circle on plate and baking ring over top. (I used a 3" ring but you could use a 2" as well).

• Add a layer of rice - gently pressing down to lightly pack.

• Layer veggies, sauces, avocado, salsa, etc until desired height is reached.

• Gently lift ring over the sushi stack.

• Garnish with sprouts, a drizzle of sauce, pickled ginger, and a sprinkle of sesame seeds. Enjoy!

Vegan sushi filling - prepare any of your favorite sushi fillings to stack on rice. Lots of ideas on my other vegan sushi posts.

Rice - follow the method above for perfect sushi rice every time.

Nori sheets - found in the International aisle of most large grocery stores or at your favorite local Asian market.

Leftovers - store each ingredient separately in the fridge for 1 - 2 days without loss of flavor or texture.

Sushi dipping sauces - make lots of sauces and combine a few for the most incredible foodie experience!