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Best served fresh, slightly chilled or at room temperature.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Don’t reheat—serve cold like sushi.
Variations:
Swap tofu for crispy tempeh or grilled eggplant slices.
Use brown rice for a nuttier base.
Add pickled ginger or wasabi mayo between layers for extra zing.
FAQ:
Q: Can I make this gluten-free?
Yes! Use tamari instead of soy sauce and a gluten-free flour blend.
Q: Do I need a mold to shape the stack?
No, you can use a square container or shape it by hand using plastic wrap.
Q: Can I prep this ahead?
Yes, up to 12 hours in advance. Keep covered in the fridge until ready to serve.
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