Introduction

Vegan Sushi Bake is a delicious, hassle-free take on traditional sushi that’s perfect for sharing. This layered casserole combines flavorful sushi rice with spicy vegan mayo and fresh veggies, baked to golden perfection. It’s a crowd-pleaser that’s easy to make at home.

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 nori sheets, crumbled or cut into strips
1 teaspoon lemon juice (optional)

Instructions

Step 1: Preheat your oven to 375°F and lightly grease a baking dish.
Step 2: In a bowl, mix the cooked rice with rice vinegar, sugar, and salt until well combined.
Step 3: In another bowl, whisk together vegan mayonnaise, sriracha, and soy sauce.
Step 4: Spread the seasoned rice evenly in the baking dish, pressing it down gently to form a compact layer.
Step 5: Spoon the spicy mayo mixture over the rice and smooth it out evenly.
Step 6: Top with shredded carrots and diced cucumbers for freshness and crunch.
Step 7: Bake for 12 to 15 minutes, until the top is bubbling and golden at the edges.
Step 8: Remove from the oven and let sit for 5 minutes to set.
Step 9: Add diced avocado, chopped green onions, toasted sesame seeds, and crumbled nori on top.
Step 10: Scoop and serve warm, enjoying each flavorful bite.

Tips & Variations

For extra zing, sprinkle a few drops of lemon juice over the avocado before adding it to prevent browning.
Try adding diced tofu or tempeh underneath the spicy mayo layer for added protein.
Use gluten-free tamari instead of soy sauce to keep this recipe gluten-free.
For a milder version, reduce or omit the sriracha sauce in the mayo mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for about 10 minutes or until warmed through to keep the texture intact. Avoid microwaving as it can make the rice mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Short-grain sushi rice works best for this recipe because of its sticky texture. Using other types like long-grain rice may result in a less cohesive bake.

Is there a substitute for vegan mayonnaise?

You can substitute vegan mayo with a blended mixture of silken tofu and a little lemon juice or mustard for a creamy, tangy alternative.

Vegan Sushi Bake Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

This Vegan Sushi Bake is a delightful, plant-based twist on traditional sushi. Featuring layers of seasoned sushi rice, spicy vegan mayo, fresh vegetables, and a crisp nori topping, it’s baked to golden perfection for an easy, comforting meal perfect for sharing.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Japanese-inspired
Diet: Vegan

Ingredients

Scale

Sushi Rice Mix

2 cups cooked short-grain sushi rice
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

Spicy Vegan Mayo

1/2 cup vegan mayonnaise
2 tablespoons sriracha sauce
1 tablespoon soy sauce or tamari

Toppings and Garnishes

1 small cucumber, diced
1 small carrot, shredded
1 ripe avocado, diced
2 stalks green onions, chopped
1 tablespoon toasted sesame seeds
2 nori sheets, crumbled or cut into strips
1 teaspoon lemon juice (optional)

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to ensure the rice bake doesn’t stick during cooking.
Season the Rice: In a large bowl, combine the cooked short-grain sushi rice with rice vinegar, sugar, and salt. Mix gently to evenly season the rice.
Make Spicy Vegan Mayo: In a separate bowl, whisk together vegan mayonnaise, sriracha sauce, and soy sauce or tamari until smooth and well combined.
Layer the Rice: Spread the seasoned rice evenly into the prepared baking dish, pressing it gently to create a firm, even layer.
Add Spicy Mayo Layer: Spoon the spicy vegan mayo mixture over the rice layer and smooth out the surface with the back of a spoon or spatula.
Add Fresh Vegetables: Sprinkle shredded carrots and diced cucumbers evenly over the spicy mayo layer.
Bake: Place the baking dish in the preheated oven and bake for 12 to 15 minutes until the top is bubbling and golden around the edges.
Rest: Remove the bake from the oven and let it sit for 5 minutes to set and cool slightly for easier serving.
Garnish: Top the baked sushi with diced avocado, chopped green onions, toasted sesame seeds, and crumbled or sliced nori. Add a drizzle of lemon juice if using for extra brightness.
Serve: Scoop portions and serve warm as a comforting, vegan twist on sushi that’s easy to enjoy without rolling.

Notes

You can substitute tamari for soy sauce to make this gluten-free.
Use short-grain sushi rice for the best sticky texture.
If you like it spicier, add more sriracha to the vegan mayo mix.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
Feel free to add other vegetables or vegan proteins like tofu for variety.

Keywords: vegan sushi bake, sushi casserole, vegan sushi, baked sushi, plant-based sushi, easy vegan dinner