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

Cook Time 15

Total Time 30

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

Preheat your oven to 375°F and lightly grease a baking dish.
In a bowl, mix the cooked rice with rice vinegar, sugar, and salt.
In another bowl, whisk together the vegan mayo, sriracha, and soy sauce.
Spread the seasoned rice evenly in the baking dish, pressing it down gently.
Spoon the spicy mayo mixture over the rice and smooth it out.
Top with shredded carrots and diced cucumbers.

Baking

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