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–+ servings
Vegan Sushi Bake

Irresistible Vegan Sushi Bake – Easy, Healthy Casserole Delight

A comforting Vegan Sushi Bake that brings all the flavors of sushi into a delightful baked casserole. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Sushi Rice Can substitute with any short-grain rice
  • 1 cup Water Essential for cooking the rice
  • ½ teaspoon Salt Adjust according to taste
  • 2 tablespoons Rice Vinegar Adds tanginess
  • 1 tablespoon Sugar Can replace with agave or maple syrup
For the Tofu Filling
  • 8 ounces Firm Tofu Extra-firm works best
  • 3 tablespoons Soy Sauce Swap for tamari for gluten-free
  • 2 tablespoons Vegan Mayonnaise Can use homemade cashew cream
  • 1 teaspoon Sriracha Adjust to taste
  • 1 teaspoon Sesame Oil Optional but recommended
For the Toppings
  • 2 tablespoons Chopped Scallions Green onions can substitute
  • 4 sheets Nori Sheets For serving
  • 1 medium Avocado Can substitute with cucumber
  • 1 medium Cucumber Optional for variety
  • 2 tablespoons Vegan Mayo For drizzling
  • 1 tablespoon Sriracha Optional for drizzling
  • 1 tablespoon Sesame Seeds Optional for sprinkle

Equipment

  • 9x13-inch baking dish
  • Microwave
  • mixing bowl

Method
 

Preparation Steps
  1. Rinse 1 cup of sushi rice under cold water until clear, then cook according to package instructions. Mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt in a bowl, microwave for 30 seconds, and fold into warm rice. Let cool slightly before mixing in 1 tablespoon of furikake.
  2. Cut 8 ounces firm tofu into cubes, mix with 3 tablespoons soy sauce, 2 tablespoons vegan mayonnaise, 1 teaspoon sriracha, and 1 teaspoon sesame oil. Add 2 chopped scallions. Marinate for at least 10 minutes.
  3. Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish. Spread sushi rice in the bottom and layer marinated tofu on top.
  4. Bake in the preheated oven for 15 to 20 minutes until golden and crispy.
  5. Remove from oven, let cool for a couple of minutes, and top with avocado and cucumber. Drizzle with vegan mayo and sriracha, and sprinkle with sesame seeds. Serve warm with nori sheets.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 150mgIron: 2mg

Notes

Marinate tofu longer for deeper flavor. Avoid sticky rice by rinsing and not overcooking. Use a sharp knife for neat toppings. Experiment with toppings but balance wet ingredients to avoid sogginess. Reheat in the oven to maintain texture.

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