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Vegan Sushi

Delicious Vegan Sushi Bake: Easy, Cozy, and Customizable!

Enjoy this comforting Vegan Sushi Bake, packed with flavor and perfect for dinner any night of the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Base
  • 2 cups Sushi Rice Short-grain sushi rice is essential for the perfect texture; jasmine rice can be a quick substitute.
  • 2 cups Water Essential for cooking the rice; use a little extra for added moisture if needed.
For the Creamy Topping
  • 1/2 cup Vegan Mayo Adds a rich creaminess to the bake.
  • 2 tablespoons Sriracha Provides a kick of spice.
  • 1 tablespoon Soy Sauce Adds umami depth.
For the Fresh Filling
  • 1 large Avocado Brings healthy fats and creaminess.
  • 1 cup Vegetables (cucumbers, green onions, edamame) Freshness and crunch are key.
  • 2 sheets Nori Sheets Imparts the authentic sushi flavor; toast and crumble them to enhance the dish.
Optional Toppings
  • 2 tablespoons Sesame Seeds Adds nutty flavor and crunch.
  • 2 tablespoons Additional Spicy Mayo Drizzle on top before serving for an extra flavor boost.

Equipment

  • Rice Cooker
  • Baking Dish
  • Mixing bowl

Method
 

How to Make Vegan Sushi Bake
  1. Rinse sushi rice under cold water until the water runs clear. Cook it in a rice cooker or pot using the package instructions, until it’s sticky and tender.
  2. In a medium mixing bowl, combine vegan mayo and sriracha. Stir until well blended.
  3. In a baking dish, spread the sticky rice as the base. Next, layer the spicy mayo over the rice. Top with your selection of fresh vegetables, crushed nori sheets, and a sprinkle of sesame seeds.
  4. Preheat your oven to 350°F (175°C). Bake your dish for 15 minutes, or until the top is golden and bubbly.
  5. Once baked, let the Vegan Sushi Bake cool slightly. Scoop into bowls or serve with additional nori sheets.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the baked dish after cooling. Reheat in the oven at 350°F until heated through.