Vegan SUSHI Loaf

A fun, veggie friendly twist on classic sushi! Perfect for weeknight or make-ahead meals.

Course dinner, lunch, main, Main Course, Main Dish, Main, Side, meal
Keyword make ahead, meal prep, sushi, sushi loaf, vegan meal prep, vegan sushi
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 220 kcal
Author courtneyransom


  • 2 cups cooked brown rice (or other rice)
  • 1 large avocado
  • 1 large cucumber (sliced)
  • 1 cup carrots (shredded)
  • 2 sheets nori (sheet of dried seaweed) (shredded)*
  • liquid aminos or soy sauce (I used about 2 tbsp)
  • sesame seeds (I used about 2 tsp)


  1. Layer half of rice on the bottom of a bread pan and spread until it's as even as possible. Add slices of avocado to the top of the rice and then "mash" lightly with a fork, taking care not to smash it too far into the rice.

  2. Add shredded nori to the top of the avocado. Next, add about 3/4 of the carrots atop the nori and 1/3 of the cucumber atop the carrots.

  3. Finally, pour about 2 tablespoons of liquid aminos or soy sauce atop the loaf (or save that step until serving) and sprinkle sesame seeds as desired on top. Store in the fridge for 5-6 days. Enjoy!

Recipe Notes

*I cut mine using scissors to make this easier- first into rectangles and then into thin strips

Nutrition facts are for 1 of four servings accounting for a total of 2 tbsp. of low-sodium soy sauce and 2 tsp of sesame seeds added.

Vegan Sushi Loaf Nutrition