I hinted about a savory parfait in this post a few weeks back, and here it is: a Sushi Parfait. This was a lot of fun (and a little messy) to make. About halfway through layering everything into the jar, I realized I forgot the nori. The nori is a must! It gives the whole parfait that authentic sushi vibe, plus a salty flavor without any added salt. I had no choice but to deconstruct, reconstruct, and make a mess along the way.
Customize your parfait! The important elements are rice, veggies, nori, jar. The rest is up for adaptation. Here are some ideas…
- Rice: I used white sushi rice because I love that it’s sticky and sweet. Brown rice would add a nice nutty flavor and some healthy fiber. Or go the unconventional route and use quinoa or millet.
- Veggies: Try carrots, cucumbers, mushrooms, avocado, red or green cabbage, zucchini, bell pepper, or any other sushi-esque vegetable.
- Sauce: I went with coconut aminos because I love the taste, but tamari and nama shoyu would both work too. Or give my orange-ginger sauce a try.
- Extras: For a little something extra, add sesame seeds, fresh ginger, dulse flakes, wasabi (if you’re really brave), the possibilities are never-ending.
Have fun making your parfait look stunning. Dice your veggies into small pieces, slice them into thin strips, or shred them into noodles with a vegetable peeler for color and texture contrast. Garnish with a few sprigs of green onion or a sprinkle of sesame seeds.
Here’s how I made mine…
Sushi Parfait
1 cup cooked sushi rice, cooled
1/2 of a lemon
1/4 tsp grated ginger
3/4 cup sliced carrot
1/2 of an english cucumber (*see note) peeled into noodles
1 stalk green onion, chopped
1-2 sheets of nori
2 tbsps coconut aminos for dipping
- Squeeze the juice from the 1/2 lemon over the rice, sprinkle on the ginger, and mix.
- Tear up the nori sheet(s) into small pieces.
- Layer your parfait!
*Note: These are the long skinny cucumbers usually wrapped in plastic. They are less watery, less seedy, and taste sweeter. They’re my favorite, but a regular cucumber will work too.
Hey Natalie, I just wanted to let you know that I included your Sushi Parfait in this week’s Savory Reads Link Up on my blog (like I had said on the FV Facebook group). 🙂 Would love if you would stop by!
http://curlsnchard.com/2015/03/06/weekend-reading-savory-reads-7
I just came across this recipe and I’m so blown away! I love sushi but it can be such an ordeal rolling. I often have a hard time sealing my rolls or slicing them in equal pieces. This parfait version is brilliant. All the flavor without the fuss! And I look for any excuse to use my mason jars 🙂
Thanks Steph!! It is hard to roll, and it takes too long for my impatient hungry self! The slicing is almost harder than the rolling for me, probably due to dull knives, but still too much trouble. The parfait format is really reminiscent of the rolls, especially with the nori strips! And I’m with ya’ on the mason jars, I love those things and try to sneak them into as many photos as possible 🙂
Ha, well I tried to make sushi and ended up with it in a bowl and ate it with a fork. This will work!
Haha yep so much easier!! When I attempt to make actual sushi I often just end up with a couple of rolls + a bowl because I stop halfway through out of hunger 😀
How well do you think it would work for making the night before to take to work for lunch?
Haven’t tried it, but I think it would work! Maybe just bring the nori separate and add in before eating, I worry it might get weirdly soggy overnight. Or just use dulse flakes instead.
Cool, Thanks!
Hey, what size jar did you use, a pint or quart?
That is a 1.5 pint or 24oz jar I do believe!