College kids have a reputation for getting a little wild sometimes (…if you know what I mean). Well I’m about to get real wild up in this blog post. Today I’m sharing SUSHI… IN LOAF FORM. (?!?!?!!!)
To tell you the truth I’d never been a sushi fan before going vegan… I tried it once and said “noooo thanks!” (I’d never liked fish or seafood to begin with, much less raw). Now, making sushi is a WHOLE different story! I get to experiment with ingredients like tofu, avocado, mango and tons of other things I wouldn’t have even thought of before.
My basic combo for sushi rolls are brown rice, avocado and cucumber. If I have some pickled ginger lying around that’s icing on my sushi cake (or loaf…?).
Today I’m shaking life up (and saving literally so much time) by making sushi in a bread pan. Basically the premise is the same as lasagna concept: layering.
It goes (from bottom to top):
- Shredded Nori
- Toppings (Sesame Seeds/ Liquid Aminos or Soy Sauce)
THEN, whenever you’re ready to eat you’re sushi throughout the week (or share with friends/family if you’re generous), you can just scoop and serve. Isn’t that easy! No rolling involved 🙂
This would also taste great with extra fun layers added in. I’m dying to add some mango, tofu, or pineapple to this puppy!
If you’re as obsessed as I am, don’t hesitate to share recreations and experiences! Tag me @cookwithcourt on Instagram or comment down below!
Vegan SUSHI Loaf
A fun, veggie friendly twist on classic sushi! Perfect for weeknight or make-ahead meals.
- 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)
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.
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.
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!