Deconstructed Sushi

Print

Deconstructed Sushi

This recipe is from my friend Troy Stratton. Honestly, when he first told me about it, I thought it sounded terrible. But was I wrong! It is unusual, healthy, visually stunning, and best of all, delish! I recommend using a glass trifle bowl or similar serving dish to show off the beautiful layers. Be sure to scoop all the way to the bottom of dish when serving…you don’t want to miss any of the layers!

  • Author: Lori
  • Prep Time: 45 minutes
  • Cook Time: 20-25 minutes
  • Total Time: One hour and 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Lunch
  • Method: Stovetop and Bake
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

Units Scale
  • 2 large or 3 medium organic Japanese sweet potatoes
  • 2 t olive oil
  • 1 cup organic brown rice
    • Optional: 1 cube veggie bouillon
  • 3 large or 4 medium organic carrots
  • 1 cup organic quinoa
    • Optional: 1 cube veggie bouillon
  • 1/2 large or 1 medium organic cucumber
  • 1 ripe avocado
  • Optional Toppings: Chopped scallions or chopped unsalted peanuts

Peanut Sauce:

  • 1 cup full-fat coconut milk
  • 1/2 cup creamy organic peanut butter
  • 2 T fresh lime juice
  • 2 T tamari or coconut aminos
  • 2 T organic maple syrup
  • 2 t fresh organic ginger, grated
  • 2 cloves garlic, minced or pressed

Notes

Storage: Refrigerate leftovers for up to 3 days.

Keywords: vegan sushi, sushi, peanut sauce