Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.