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–+ servings
Vegan Sushi Bake

Easy Vegan Sushi Bake That Will Change Your Dinner Game

This Vegan Sushi Bake is a delicious twist on traditional sushi, perfect for busy weeknights and sure to please any crowd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Sushi Rice use pearl rice for traditional texture
  • 1 cup Water for cooking rice
  • 1 teaspoon Salt adjust based on taste
  • 3 tablespoons Rice Vinegar can swap with apple cider vinegar
  • 1 tablespoon Sugar or maple syrup for sweetness
  • 1 tablespoon Furikake or sesame seeds as a substitute
For the Tofu Layer
  • 14 ounces Firm Tofu use silken for creamier texture
  • 3 tablespoons Soy Sauce substitute with tamari for gluten-free
  • 2 tablespoons Vegan Mayonnaise can substitute with tahini
  • 1 tablespoon Sriracha use chili paste for milder flavor
  • 1 tablespoon Sesame Oil olive oil can be a substitute
  • 2 tablespoons Chopped Scallions green onions can be a substitute
For Toppings
  • 2 sheets Nori Sheets omit for gluten-free
  • 1 medium Avocado can use butter beans as a substitute
  • 1 medium Cucumber zucchini works as an alternative
  • 2 tablespoons Vegan Mayo
  • 1 tablespoon Sriracha for drizzling on top

Equipment

  • baking dish
  • mixing bowl
  • saucepan

Method
 

Cooking Instructions
  1. Prepare the sushi rice by cooking according to package instructions, about 20 minutes. Mix rice vinegar, sugar, and salt in a bowl and incorporate into the cooked rice. Allow to cool.
  2. Cut firm tofu into cubes. Whisk together soy sauce, vegan mayo, sriracha, and sesame oil in a bowl. Coat tofu cubes in the mixture and let marinate for at least 15 minutes.
  3. Preheat the oven to 375°F (190°C). Spread cooled sushi rice into the bottom of a baking dish. Evenly distribute marinated tofu on top.
  4. Bake in the preheated oven for 15-20 minutes until the top is golden and crispy.
  5. After baking, top with avocado slices and cucumber. Drizzle with additional vegan mayo and sriracha before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze for up to 3 months and reheat in the oven at 350°F (175°C).

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