Vegan Sushi Bake

Why Make This Recipe

Vegan Sushi Bake is a fun and delicious twist on traditional sushi. It combines all the tasty ingredients you love about sushi into a baked dish that’s easy to prepare. This recipe is perfect for parties, gatherings, or just a cozy night in. Plus, it’s a great way to enjoy fresh vegetables and whole grains in a hassle-free format.

How to Make Vegan Sushi Bake

Ingredients:

• 2 cups cooked short-grain sushi rice
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ 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.
3. In another bowl, whisk together the vegan mayo, 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 oven and let sit for 5 minutes.
9. Top with diced avocado, green onions, sesame seeds, and nori.
10. Scoop and serve warm.

How to Serve Vegan Sushi Bake

Serve Vegan Sushi Bake warm as a main dish. You can offer soy sauce or additional sriracha on the side for drizzling. It makes a great center piece for any meal and can be enjoyed with chopsticks or just a spoon.

How to Store Vegan Sushi Bake

To store leftovers, allow the dish to cool completely and place it in an airtight container. Refrigerate for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make Vegan Sushi Bake

• Use short-grain sushi rice for the best texture.
• Feel free to add or substitute vegetables such as bell peppers or edamame.
• Adjust the spiciness of the mayo by adding more or less sriracha to fit your taste.
• For a sweeter taste, add a dash of agave syrup to the mayo mixture.

Variation

You can make a spicy tuna salad version using vegan tuna or chickpeas mashed with some spices. Just mix it in with the mayo for a different flavor.

FAQs

1. Can I use regular mayonnaise instead of vegan mayonnaise?
Yes, you can use regular mayonnaise if you don’t need the recipe to be vegan.

2. Is there a gluten-free option for soy sauce?
Yes, you can use tamari instead of soy sauce, which is gluten-free.

3. Can I make this dish ahead of time?
Yes, you can prepare the rice and toppings in advance and assemble it right before baking for fresh results.

Vegan Sushi Bake

A fun and delicious twist on traditional sushi, this Vegan Sushi Bake combines all your favorite sushi ingredients into an easy-to-prepare baked dish that’s perfect for gatherings or a cozy night in.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: Japanese, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

Sushi Bake Base

• 2 cups cooked short-grain sushi rice Use short-grain sushi rice for best texture.
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Spicy Mayo Topping

• ½ cup vegan mayonnaise Regular mayonnaise can be used if not vegan.
• 2 tablespoons sriracha sauce Adjust the spiciness to taste.
• 1 tablespoon soy sauce or tamari Use tamari for gluten-free option.
• 1 teaspoon lemon juice (optional) For added flavor.

Vegetable Toppings

• 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

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.
3. In another bowl, whisk together the vegan mayo, 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.

Baking

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

Notes

For storage, allow leftovers to cool completely and place in an airtight container. Refrigerate for up to 3 days. Reheat in oven or microwave until heated through. For variations, consider adding bell peppers or edamame, or make a spicy tuna salad version using vegan tuna or mashed chickpeas mixed with spices.