If you’re craving all the delightful flavors of sushi but want something quick, comforting, and completely plant-based, this Vegan Sushi Bake Recipe is about to become your new favorite. Imagine layers of perfectly seasoned sushi rice, topped with a creamy, spicy tofu mixture, then baked to golden perfection and finished with fresh avocado, cucumber, and crunchy nori. It’s sushi magic in a casserole dish, blending savory, tangy, and slightly spicy notes with wonderful textures that make every bite exciting. Whether you serve it as a casual weeknight dinner or a crowd-pleasing party dish, this recipe truly shines bright as an easy, satisfying twist on classic sushi.
Ingredients You’ll Need
Each ingredient in this Vegan Sushi Bake Recipe plays a vital role in creating that harmonious balance of flavors and textures. From the sticky sushi rice to the creamy tofu topping and crisp fresh veggies, these components are simple but essential to bringing the dish to life in your kitchen.
- 2 cups cooked sushi rice: The foundational base with just the right sticky texture to hold everything together.
- 2 tablespoons rice vinegar: Adds tanginess and helps season the rice perfectly.
- 1 tablespoon sugar: Balances the vinegar for that classic sushi-flavored rice.
- ½ teaspoon salt: Enhances the overall taste and brings depth to the flavors.
- 1 tablespoon sesame oil: Adds a subtle nutty aroma and richness.
- 1 ½ cups mashed tofu or cooked and mashed chickpeas: Acts as the creamy, protein-packed topping layer.
- 1 tablespoon vegan mayo: For added creaminess and smooth texture.
- 1 tablespoon sriracha (optional): Brings a mild kick of heat for spice lovers.
- 1 tablespoon soy sauce or tamari: Introduces umami goodness.
- 1 teaspoon sesame seeds: Adds tiny bursts of toasty flavor and crunch.
- 1 avocado (diced): Provides buttery creaminess and a fresh contrast.
- ½ cucumber (diced): Offers crisp, refreshing crunch.
- 1 sheet nori (crumbled): Delivers that signature seaweed flavor.
- 2 green onions (sliced): Adds mild oniony zest and vibrant color.
- Additional sriracha and vegan mayo for drizzling: Optional toppings to amp up flavor and visual appeal.
How to Make Vegan Sushi Bake Recipe
Step 1: Prepare the Rice
Start by mixing your cooked sushi rice with rice vinegar, sugar, salt, and sesame oil. This seasoning gives the rice that unmistakable sushi taste, balancing sweet and tangy perfectly. Once combined, press the rice evenly into a greased 8×8-inch baking dish to create a firm, cohesive base.
Step 2: Make the Tofu Topping
In a separate bowl, stir together mashed tofu or mashed chickpeas with vegan mayo, sriracha (if using), soy sauce or tamari, and sesame seeds. This mixture should be smooth, creamy, and packed with seasoning to complement the rice below.
Step 3: Assemble and Bake
Spread the tofu mixture evenly over the pressed rice layer. Pop the dish into your preheated oven at 375°F and bake for about 15 to 18 minutes. During this time, the topping will heat through and develop a slightly golden finish, giving the bake a wonderfully inviting look and flavor.
Step 4: Add Fresh Toppings
After baking, let it cool slightly. Then generously scatter diced avocado, cucumber, crumbled nori, and sliced green onions on top. The fresh veggies add brightness and texture contrasts that brighten each bite.
Step 5: Drizzle and Serve
For an extra pop of flavor, drizzle additional vegan mayo and sriracha over the top as you like. Serve warm, inviting everyone to scoop generous portions and enjoy the perfect fusion of sushi flavors in a comforting baked dish.
How to Serve Vegan Sushi Bake Recipe
Garnishes
Garnishing this Vegan Sushi Bake Recipe is where you can have a lot of fun! Think of finely chopped fresh cilantro or toasted nori strips to boost that seaweed essence, or sprinkle extra sesame seeds for a toasty crunch. Adding pickled ginger on the side can also bring that authentic sushi touch with a tangy punch.
Side Dishes
This dish pairs beautifully with light sides that won’t overpower it. A simple seaweed salad, steamed edamame sprinkled with sea salt, or pickled vegetables work wonderfully. For something heartier, a crisp cucumber sunomono salad adds freshness that complements the creamy bake.
Creative Ways to Present
You don’t have to serve this in just a baking dish! For parties, consider scooping the bake into small individual bowls or rolling spoonfuls into lettuce cups for a hand-held sushi experience. Layering it in clear glass containers can create a striking visual of the colorful layers if you want a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
One of the best things about this Vegan Sushi Bake Recipe is how well it keeps. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more, making it just as delicious the next day.
Freezing
If you want to stash some away for later, this dish freezes nicely. Portion into freezer-safe containers and freeze for up to 1 month. When ready, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, place a portion in the oven at 350°F for about 10 minutes or microwave in short bursts to warm through without drying out. Adding a sprinkle of fresh toppings after reheating restores that lovely fresh contrast.
FAQs
Can I use brown rice instead of sushi rice?
Absolutely! Brown rice will give a nuttier flavor and a bit more chew, but for the classic sticky sushi texture, sushi rice is ideal. If using brown rice, be sure it’s well-cooked and softened.
Is there a substitute for tofu in this recipe?
Yes, cooked and mashed chickpeas are a fantastic alternative that offers a slightly different texture but still holds the flavors beautifully. You could also try mashed white beans or even mashed sweet potato for a twist.
What if I don’t like spicy food? Can I leave out the sriracha?
For sure! The sriracha adds a nice heat but is completely optional. Feel free to omit it or replace it with a mild chili sauce or just extra soy sauce for umami.
Can I make this recipe gluten-free?
Yes! Just be sure to use gluten-free tamari instead of regular soy sauce, and double-check that your vegan mayo and sriracha are gluten-free as well.
Can I prepare this Vegan Sushi Bake Recipe ahead of time?
Definitely. You can assemble the dish a few hours before baking and keep it covered in the fridge. Just bring it to room temperature before baking to ensure even cooking.
Final Thoughts
This Vegan Sushi Bake Recipe is truly a game-changer for anyone who loves the bold tastes of sushi but wants something effortless and homey. It is a dish that brings people together, full of vibrant flavor and textures, all wrapped up in the comfort of a baked casserole. I can’t wait for you to give it a try and make it your go-to for easy, impressive plant-based meals!
Print
Vegan Sushi Bake Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and easy-to-make Vegan Sushi Bake featuring seasoned sushi rice layered with a creamy tofu mixture, baked to perfection and topped with fresh avocado, cucumber, nori, and green onions. This Japanese-inspired fusion casserole is perfect for a plant-based, gluten-free meal that satisfies sushi cravings without the hassle of rolling.
Ingredients
Rice Base
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon sesame oil
Tofu Mixture
- 1 ½ cups mashed tofu or cooked and mashed chickpeas
- 1 tablespoon vegan mayo
- 1 tablespoon sriracha (optional)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame seeds
Toppings
- 1 avocado, diced
- ½ cucumber, diced
- 1 sheet nori, crumbled
- 2 green onions, sliced
- Additional sriracha and vegan mayo for drizzling
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Season the Rice: In a bowl, combine the cooked sushi rice with rice vinegar, sugar, salt, and sesame oil. Stir thoroughly until evenly mixed and the rice is well seasoned.
- Layer the Rice: Press the seasoned rice firmly and evenly into the bottom of the prepared baking dish to form a compact base layer.
- Prepare Tofu Mixture: In a separate bowl, mix the mashed tofu (or mashed chickpeas) with vegan mayo, optional sriracha, soy sauce or tamari, and sesame seeds until smooth and creamy.
- Spread the Tofu Layer: Evenly spread the tofu mixture over the rice layer in the baking dish, smoothing the top for an even surface.
- Bake: Place the dish in the preheated oven and bake for 15–18 minutes until the bake is heated through and lightly golden on top.
- Cool and Add Toppings: Remove the dish from the oven and let it cool slightly. Then, top with diced avocado, cucumber, crumbled nori, and sliced green onions.
- Finish and Serve: Drizzle additional vegan mayo and sriracha over the top as desired. Serve warm with seaweed snacks or enjoy by the spoonful.
Notes
- For added texture and flavor, stir in chopped roasted seaweed or shredded carrots into the tofu mixture before baking.
- This dish is delicious served chilled and makes excellent leftovers for next-day meals.
- Using tamari instead of soy sauce makes this recipe gluten-free.
- Adjust sriracha quantities to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-Inspired, Fusion
