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Vegan Sushi Bake

A comforting, one-pan dish that combines all the delicious elements of sushi into a creamy, spicy bake that is perfect for any gathering or cozy night in.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked short-grain sushi rice Ensure it's slightly sticky
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons sriracha sauce Add more for extra spice
  • 1 tablespoon soy sauce or tamari Use tamari for gluten-free option
  • 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) To add a touch of brightness

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 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 the oven and let sit for 5 minutes.
  3. Top with diced avocado, green onions, sesame seeds, and nori.
  4. Scoop and serve warm. Enjoy every last bite!

Notes

Don’t overcook the rice! Swap in any veggies you love. If you like it spicy, add more sriracha or throw in some chili flakes for an extra kick. For crunch, consider topping it with panko breadcrumbs before baking. It keeps well in the fridge for about 3-4 days or can be frozen for up to a month.