One of the hardest things I found when going vegan was tackling the burden of making a gluten-free and vegan lunch, particularly if I was going to work or school. Having left overs for lunch is always a great option but when there is no left overs and you’ve got no time to spare, I always fall back on this deconstructed sushi recipe. You can whip it up in no time and it tastes AMAZING! 

Its simple, fresh, clean and DELICIOUS


This can either be prepared for the week ahead by prepping a larger quantity of ingredients or it can made as you want it.

All it needs is…

  • Rice
  • Seaweed Sheets
  • Avocado
  • Pickled Ginger
  • Capsicum
  • Cucumber
  • Sesame Seeds
  • Soy Sauce

If you’ve prepared for the week and don’t have time to make fresh rice in the morning, a 90 second rice cup is perfect.

All you do is…

  1. Grate both carrot and cucumber
  2. Mash some avocado
  3. Cut capsicum into strips
  4. Shred some seaweed
  5. Cook the rice
  6. Assemble!

On the bed of rice, plate the seaweed, capsicum, carrot and cucumber. Add the avocado and pickled ginger and sprinkle over some sesame seeds. Add Soy Sauce to taste.


It’s as simple as that.

Hope you enjoy it and eat all the plants,

Steph xx





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