Vegan Sushi Cake
This Vegan Sushi cake is loaded with fiber-rich brown rice, protein-packed tofu edamame mousse, nutrient-rich veggies, and nori sheets for a umami twist to create a savory cake with sweet notes that is sure to delight your taste buds! Top off your sushi cake with mangoes and furikake seasoning for added flavor. Serve with soy sauce or my oil-free cashew sriracha mayo to elevate your sushi game.
Ingredients
For Sushi Cake
- 4 cups cooked brown sushi rice
- 1/2 large cucumber sliced
- 1 medium carrot shredded
- 4 nori sheets
- 2 mangoes sliced
- 2 tsp furikake seasoning (or sesame seeds)
For Tofu Edamame mousse
- 200 g extra firm tofu
- 1 cup edamame
- 1 avocado
- 2 tbsp coconut aminos
Instructions
- First, cook your sushi rice according to the package directions. Let it cool to room temperature. You can quicken the process by spreading your cooked rice out onto a plate and putting it in the fridge.
- Next, make your tofu edamame mousse. Add your tofu, edamame, avocado, and coconut aminos into a blender and blend until smooth. Add water if needed and blend until you reach a mouse consistency.
- Use a knife to cut your nori into circles using your cake pan as a mould.
- Thinly slice your veggies. Shred the carrots, slice the mangoes and cucumbers.
- Assemble your cake pan by placing 1 sheet of nori at the bottom, followed by a layer of rice, a layer of cucumber, and shredded carrots. Place another nori sheet, followed by a layer of rice, sliced mangoes, and your tofu edamame mousse, followed by 1 more layer of nori and 1 more layer of rice.
- Top off your sushi cake with some furikake seasoning or sesame seeds, chopped mango, and edamame.
- Slice and enjoy!
Nutrition
Serving: 1servingCalories: 494kcalCarbohydrates: 82.5gProtein: 17.2gFat: 12.2gSaturated Fat: 1.7gPolyunsaturated Fat: 3.07gMonounsaturated Fat: 4.66gSodium: 158.9mgPotassium: 783mgFiber: 10.3gSugar: 27gVitamin A: 348.59IUVitamin C: 72.36mgCalcium: 149.8mgIron: 2.8mg
Tried this recipe?Let us know how it was!