As a food lover’s favorite everywhere, sushi is adored for its vibrant colors and bold flavors. If you are following a vegan diet lifestyle, then traditional sushi (often made with fish) is not suitable for you. The vegan sushi bake is quick due to easy ingredients and minimal cooking required. It is convenient for dinner since it is quick, satisfying, and easy to assemble and bake.
It would help if you gave a try to this vegan sushi bake recipe, which is a delicious and deconstructed version of sushi (completely plant-based), so in the most creative way, you will have all the familiar flavors. This vegan version replaces seafood with plant-based ingredients like tofu, creating a cruelty-free alternative. It’s tasty and filling due to hearty ingredients and flavorful sauces that add richness. Vegan mayo adds creaminess and richness, balancing spicy and savory elements.
In this casserole-style dish, you’ll find the best of sushi ingredients_savory rice, creamy avocado, and fresh veggies, layered together to make the perfect sushi dish. You can enjoy it at dinner parties, family meals, or even a cozy night in. Whether you are a longtime sushi lover or you have just started your plant-based journey, this vegan sushi bake recipe will hit the spot. Let’s make it.
Equipment You Need
- Casserole
- Oven
- Knife and cutting board
What Ingredients Are Required.
- Sushi Rice (4 cups)
- Rice Vinegar (1 tbsp)
- Tofu (1 large block, grated and firm)
- Miso Paste (1 tbsp, White)
- Sriracha
- Sesame Seeds
- Turmeric (1/4)
- Garlic Powder (1 tsp)
- Sugar (1 tsp)
- Salt (1/2 tsp)
- Vegetable bouillon (½)
- Beetroot powder (1/2 tsp / Optional)
- Kelp Powder (1/2 tsp / Optional)
- Nori Sheet (1)
- Vegan mayonnaise (1/4 cup)
Instructions For Making Sushi Bake
Prepare the Sushi Rice
As we know, sushi rice is the foundation of this dish, so it must be perfectly sticky for a substantial base and absorb the flavors of the toppings beautifully.
You must begin by thoroughly rinsing the sushi rice in cold water, which will help remove excess starch and ensure the rice is not overly sticky.
Then, you have to add the rinsed rice and water to a rice cooker or pot. If cooking in a pot, bring the water to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes. Once done, let it sit, covered, for another 10 minutes.
While the rice is cooking, heat the rice vinegar, sugar, and salt in a small pan until the sugar dissolves. Once the rice is done, pour the vinegar mixture over it and gently fold it in. Be careful not to mash the rice—just mix enough to coat the grains evenly.
Prepare the Tofu Mixture
Tofu acts as the vegan substitute for fish in this recipe. When crumbled and seasoned, it provides a meaty, satisfying texture.
Press the tofu: Before crumbling, you have to press the tofu to remove excess moisture. Wrap it in a clean kitchen towel or paper towel, and then place a heavy object (like a cast-iron skillet) on top for about 15-20 minutes.
Crumble and season: Once pressed, crumble the tofu into a mixing bowl. Then you have to add veggie broth, soy sauce or turmeric, miso paste, sesame oil, rice vinegar, salt, garlic powder, and beetroot powder and stir properly. Stir until the tofu is evenly coated with the seasoning; if you want a spicier dish, you can add a bit of sriracha here, too.
Cook the tofu: Heat a non-stick skillet over medium heat and add the tofu mixture. Sauté for about 5-7 minutes or until slightly browned and crispy on the edges.
Make the Vegan Spicy Mayo: This creamy, spicy topping is essential for the sushi bake. It mimics the spicy mayo commonly found in sushi rolls and adds a nice richness to the dish.
You have to mix the ingredients in a small bowl and then combine the vegan mayonnaise and sriracha (based on your own preferences). If you want extra tang, then you can add a bit of lemon juice or rice vinegar.
Assemble the Sushi Bake
Now that all the components are ready, it’s time to assemble everything for baking. For layering the rice you have to preheat your oven to 400°F (200°C) and take a greased 9×9-inch baking dish. You have to evenly spread the seasoned sushi rice across the bottom. You have to use bake of spoon or spatula to press it down gently, creating an even layer.
Now you have to add tofu mixture by spreading the sautéed tofu mixture on top of the rice layer. It must be distributed evenly across the dish. Then you have to generously drizzle the vegan spicy mayo over the tofu layer, ensuring you cover most of the surface for maximum flavor.
Bake the Sushi Casserole
Now, you have to place the assembled sushi in a preheated oven and bake for 10-15 minutes (until its top is slightly golden and bubbly). You have to ensure the spicy mayo has a light crust.
Prepare the Garnishes
While sushi is baked in the oven, you can get garnishes ready at this time. For cutting nori sheets into thin strips, you can use a kitchen scissor or you can crumble them by hand. You have to prepare vegetables, slice cucumber and avocado thinly and you can also add shredded carrots, radishes, or edamame if desired. You have to chop the green onions to sprinkle over the top finely.
Serve and Enjoy
Once vegan sushi bake is out of the oven, you must add the final touches and serve. You have to top with garnishes by sprinkling the crumbled nori, sesame seeds, green onions, and your prepared vegetables (cucumber, avocado, etc.) over the top. You can also add a few pieces of pickled ginger according to your taste.
For serving you have to scoop out the portion of sushi baked onto a plate or a small sheet of nori for a handheld bite. For a more salty and spicy taste you can drizzle with extra soy sauce or tamari or more sriracha.
Nutrious Information
| Calories | 302 kcal |
| Carbohydrates | 42g |
| Protein | 15g |
| Fat | 10g |
| Sodium | 976 mg |
| Fiber | 17g |
| Iron | 5 mg |
IN A Nutshell
I hope you have properly learned, and now you can cook sushi bake (vegan) at home and enjoy it with your loved ones. It is packed with comforting and plant-based flavors. You can serve it with extra nori sheets and a splash of soy sauce, or you can use a little sriracha for that extra punch.
