Vegan Sushi Bake

why make this recipe

Vegan Sushi Bake is a fun and easy way to enjoy sushi flavors without the fuss of rolling individual sushi pieces. It’s perfect for gatherings, quick meals, or when you want a comforting dish that’s still healthy. You get all the wonderful tastes of sushi stacked in a warm, baked dish, making it a delightful and satisfying option for everyone, especially those who follow a plant-based diet.

how to make Vegan Sushi Bake

Ingredients:

• 2 cups cooked short-grain sushi rice
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 cup vegan mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce or tamari
• 1 small cucumber, diced
• 1 small carrot, shredded
• 1 ripe avocado, diced
• 2 stalks green onions, chopped
• 1 tablespoon toasted sesame seeds
• 2 nori sheets, crumbled or cut into strips
• 1 teaspoon lemon juice (optional)

Directions:

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix the cooked rice with rice vinegar, sugar, and salt until well combined.
3. In another bowl, whisk together vegan mayonnaise, sriracha, and soy sauce.
4. Spread the seasoned rice evenly in the baking dish, pressing it down gently.
5. Spoon the spicy mayo mixture over the rice and smooth it out.
6. Top with shredded carrots and diced cucumbers.
7. Bake for 12 to 15 minutes until the top is bubbling and golden at the edges.
8. Remove from the oven and let it sit for 5 minutes.
9. Top with diced avocado, chopped green onions, sesame seeds, and nori.
10. Scoop and serve warm.

how to serve Vegan Sushi Bake

Serve the Vegan Sushi Bake warm straight from the oven. It is great on its own or with a side of pickled ginger and soy sauce for dipping. Pair it with a salad or steamed veggies for a complete meal.

how to store Vegan Sushi Bake

Store any leftovers in an airtight container in the fridge. It will stay good for about 2-3 days. Reheat in the oven or microwave before serving again.

tips to make Vegan Sushi Bake

• Use short-grain sushi rice for the best texture.
• Make sure to press the rice down firmly in the baking dish to help it hold together.
• Customize the toppings based on your favorite sushi flavors or what you have on hand.

variation

Feel free to add your favorite vegetables or swap out the toppings according to your taste. Some people enjoy adding cooked mushrooms, bell peppers, or even sweet potato for a different flavor.

FAQs

Can I make this recipe gluten-free?
Yes! Just use gluten-free soy sauce or tamari in place of regular soy sauce.

Can I use brown rice instead of sushi rice?
Yes, but the texture and flavor will be different. Brown rice takes longer to cook, so adjust your cooking time accordingly.

Is this recipe kid-friendly?
Absolutely! Kids often enjoy the fun aspect of scooping their own servings and the flavors can be adjusted to suit their tastes.

Vegan Sushi Bake

A fun and easy way to enjoy sushi flavors in a baked dish without the fuss of rolling sushi. Perfect for gatherings and plant-based diets.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Vegan

Cuisine: Asian, Japanese

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked short-grain sushi rice
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 cup vegan mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce or tamari
• 1 small cucumber, diced
• 1 small carrot, shredded
• 1 ripe avocado, diced
• 2 stalks green onions, chopped
• 1 tablespoon toasted sesame seeds
• 2 sheets nori, crumbled or cut into strips
• 1 teaspoon lemon juice (optional) enhances flavor

Method

 

Preparation

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix the cooked rice with rice vinegar, sugar, and salt until well combined.
3. In another bowl, whisk together vegan mayonnaise, sriracha, and soy sauce.

Assembly

1. Spread the seasoned rice evenly in the baking dish, pressing it down gently.
2. Spoon the spicy mayo mixture over the rice and smooth it out.
3. Top with shredded carrots and diced cucumbers.

Baking

1. Bake for 12 to 15 minutes until the top is bubbling and golden at the edges.
2. Remove from the oven and let it sit for 5 minutes.
3. Top with diced avocado, chopped green onions, sesame seeds, and nori.
4. Scoop and serve warm.

Notes

Serve warm with pickled ginger and soy sauce for dipping. Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat before serving.