Sushi Stack (V/GF)

Sushi is definitely one of the things I crave most. There’s just something about the sushi rice, wasabi and veggies that I can’t get enough of!

Unfortunately, sushi can get prettyyy pricey and although making your own perfect sushi rolls can be fun, sometimes it’s just a little too much work to satisfy a simple craving.

That’s why I like to take my favorite sushi components and make it in a stack!

I start with with some Sushi Rice, cooked Asparagus, fresh Cucumber, Mango Salsa, Wasabi Mayo and Black Sesame Seeds.

You can layer the items in a 1 cup measuring cup or you can use a mini spring-form pan like I did. Both are very easy and are guaranteed to satisfy your sushi cravings with ease!

If you give this recipe a go, let me know! Drop a comment, rate the recipe and find me on Instagram and Facebook!



Sushi Stack (V/GF)

This Sushi Stack is the perfect solution for your sushi cravings for a fraction of the price!

Course Main Course
Cuisine American, Japanese Inspired
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Bunny


  • A touch of oil
  • 1/2 cup uncooked sushi or basmati rice
  • 1 cup water
  • 1 tbsp rice wine vinegar
  • 1/2 tsp salt
  • 4 spears of asparagus , chopped
  • 1 cucumber , finely chopped with skin removed
  • 1 mango , finely chopped with skin removed
  • 1 jalapeno , finely diced with seeds and stem removed
  • 1/4 cup fresh cilantro , finely chopped
  • 1/4 cup vegan mayo (I use Follow Your Heart’s brand)
  • 1 tsp wasabi (or more if you can handle it!)
  • Black sesame seeds (for topping)


  1. Add a touch of oil, the rice, water, vinegar and salt to a medium pot and bring to a boil over medium-high heat. Once it reaches a boil, reduce heat just enough to keep the water at a simmer. Cover and let rice cook until it has soaked up the water and is tender, about 20 minutes. Remove from heat and fluff rice with a fork and set aside to cool.
  2. In the meantime, add another touch of oil to a medium frying pan and heat over medium-high heat. Once oil is hot, add the chopped asparagus and cook while stirring occasionally until tender, about 5 minutes. Remove from heat and set aside. 

  3. In a bowl, add the chopped mango, jalapeno and cilantro and mix together. Set aside.

  4. Make the wasabi mayo by simply mixing the mayo with the wasabi until fully combined.

  5. Once rice is cooked and cool enough to handle, add a layer of it to the bottom of a small spring-form pan. Then, add a layer of the asparagus followed by a layer of cucumber, then a layer of the mango salsa. As you go, make sure to gently press down each layer with your fingers so it sticks together well. 

  6. Top with black sesame seeds and a drizzle of the wasabi mayo. Remove from spring-form pan and enjoy!!!

  7. If you don't have a small spring-form pan, you can use a 1 cup measuring cup. However, you'll want to start with the layer of mango salsa, then the cucumber, then the asparagus and, lastly, the layer of rice. Turn the cup upside down onto your plate. Remove the cup and top the sushi stack with black sesame seeds and a drizzle of the wasabi mayo.


Want more ideas? Check out my Caprese EmpanadasThai Cucumber Noodle Bowl and my Ginger Sesame Wings!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
Showing 2 comments
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