Description
Vegan Sushi Bake is a delightful twist on traditional sushi that transforms familiar flavors into a cozy casserole. This dish features layers of seasoned sticky rice, creamy sriracha vegan mayo, fresh vegetables, and umami-rich toppings. It’s not only quick to prepare—taking just 30 minutes—but also incredibly versatile, allowing you to customize ingredients based on your preferences. Perfect for easy weeknight dinners or gatherings with friends, this vegan sushi bake brings vibrant colors and rich flavors to the table. Enjoy it warm as a satisfying meal or let it cool for delicious leftovers.
Ingredients
Scale
- 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
- Preheat the oven to 375°F and lightly grease a baking dish.
- In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt until well mixed.
- Whisk together vegan mayonnaise, sriracha sauce, and soy sauce in another bowl.
- Spread the seasoned rice evenly in the baking dish and press down gently.
- Layer the spicy mayo mixture over the rice.
- Add shredded carrots and diced cucumbers on top.
- Bake for 12 to 15 minutes until golden and bubbly.
- Let cool for 5 minutes, then finish with avocado, green onions, sesame seeds, and nori before serving warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of casserole (approximately 220g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg