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
Scale
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
