Pink Sushi Rice Avocado Stacks

These sushi rice stacks are bite-sized, adorable, and super tasty. The rice is tossed in a tangy, vinegar and dragonfruit marinade and then layered with fresh cucumber, avocado, and lemon and finished with some sesame seeds. This is a great recipe to make when you need finger food for a party.

PINK SUSHI RICE AVOCADO STACKS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE STACKS:

• 2 cups cooked sushi rice (prepared according to package instructions)
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• A pinch salt
• 2 avocados, peeled and chopped
• 1 cup cucumber, peeled and chopped
• 2 teaspoons lemon juice
• 4 teaspoons sesame seeds
• 2-4 individual size seaweed sheets, torn into bite sized pieces

FOR THE SAUCE:

• 1/4 cup vegan mayonnaise
• 2 teaspoons Sriracha
• 1/2 teaspoon soy sauce or tamari, to make it gluten-free
• 1/3 cup defrosted dragon fruit

PREPARATION

1. Mix the rice vinegar, sugar and salt together and pour them over the cooked rice.
2. Now add the defrosted dragonfruit and gently toss it to coat.
3. Prepare a large can, measuring cup, or glass container to help mold the shape your stacks. Place container upright on flat plate and hold firmly in place while layering ingredients.
4. Press 1/2 cup of cooked rice in the bottom of the container or can. Follow this with 1/2 cup of cucumber,1/2 cup of avocado, and top it with 1/2 teaspoon chopped lemon. Use the back of a spoon to firmly press ingredients down (this will ensure that the sushi stack stays together).
5. Gently shake the vessel to remove its contents.
6. Top with 1 teaspoon of sesame seeds and serve on top of a sheet of seaweed.
7. Mix all the sauce ingredients together if you are using the sauce.
8. Serve sushi stacks with spicy mayo and or soy sauce and top with scallions.

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