Vegan Sushi Bake
Vegan sushi bake is a fun and tasty way to enjoy sushi without the hassle of rolling. It has layers of seasoned rice, a creamy tofu “crab” topping, and plenty of flavorful mix-ins. Everything bakes together until warm and crispy, making it easy to scoop and serve. It’s perfect for parties, weeknight dinners, or whenever you’re craving sushi in a new way!
After making sushi cupcakes, we realized that making a sushi casserole like this sushi bake would be just as good! It’s great for meal prep and so easy to throw together! If you’re looking for an on-the-go recipe, this full-sized sushi roll is a delicious choice! (Another great vegan seafood lunch option is this tasty tofu poke bowl!)
This dish is simple to make and easy to customize. You can add your favorite veggies, drizzle on extra spicy mayo, or top it with crunchy nori. It’s packed with bold flavors, creamy textures, and just the right amount of spice.
Grab a spoon, load up your plate, and enjoy this delicious twist on sushi!
Why You Need to Make This Recipe
This vegan sushi bake is packed with bold flavors, creamy textures, and just the right amount of crunch. It’s easy to make, super customizable, and perfect for sharing. With no rolling required, you get all the deliciousness of sushi in a fun and simple baked dish!
- No Rolling Required. Forget the tricky sushi rolls! This baked version layers everything in a dish, making it super easy to assemble. Just scoop, serve, and enjoy all the sushi flavors without the hassle.
- Warm, Crispy, and Flavorful. Unlike traditional sushi, this dish bakes to perfection, giving you crispy edges and warm, flavorful bites. The creamy topping and seasoned rice create the perfect balance of textures. It’s comfort food with a sushi twist!
- Perfect for Sharing. This dish is great for family dinners, potlucks, or sushi nights with friends. Everyone can scoop out as much as they like, no rolling or slicing needed. It’s a fun, crowd-pleasing meal!
- Easy to Make Ahead. You can prep the rice and toppings in advance, then just assemble and bake when you’re ready. It’s a great option for busy days when you want something homemade but stress-free. Leftovers also taste just as good the next day!
- Packed with Plant-Based Goodness. This recipe is loaded with tasty, wholesome ingredients like tofu, seaweed, and fresh veggies. It’s satisfying, full of flavor, and packed with plant-based protein. You get all the sushi-inspired deliciousness in a totally vegan way!
Key Ingredients and Substitutions
Every ingredient in this vegan sushi bake brings flavor, texture, and that classic sushi taste. From sticky sushi rice to creamy tofu “crab” and crispy nori, each layer makes the dish extra delicious. Need swaps? Try hearts of palm, short-grain rice, or crunchy toppings to make it your own! Here are the key ingredients and our best substitution suggestions:
- Sushi Rice – It has a slightly sticky texture that holds everything together and absorbs all the delicious flavors. Mixing it with rice vinegar, sugar, and salt gives it that classic sushi taste. If you don’t have sushi rice, short-grain white rice works too—just rinse it well before cooking for the best texture!
- Vegan Crab – Grated tofu makes the perfect plant-based “crab” because it absorbs flavors and has a great texture when mixed with sauce. When baked, it becomes rich, slightly crispy, and full of umami goodness. If you want a different texture, try hearts of palm or jackfruit instead—both shred easily and mimic seafood really well!
- Nori (Seaweed) – Brings that signature sushi taste and a little crunch when crumbled on top. It also adds natural umami and a hint of the sea. If you don’t have nori sheets, try furikake seasoning (we like the Trader Joe’s brand), which has bits of seaweed and sesame seeds for a similar flavor boost!
- Sesame Seeds – Add a nutty, toasty crunch that takes the sushi bake to the next level. They also make each bite more flavorful and visually appealing. No sesame seeds? Crushed cashews or sunflower seeds work great for adding a little crunch!
- Fresh Veggies (radish, carrot, cucumber, and avocado) – Balance out the warm, creamy layers with crisp, cool bites. They add texture, color, and extra nutrients. Try swapping in bell peppers, mango, ginger, or pickled veggies for a different twist on flavors and textures!
How to Make Sushi Bake
This vegetarian sushi bake is a fun and easy way to enjoy all the best sushi flavors in a warm, layered dish. It starts with seasoned sushi rice, topped with a creamy tofu “crab” mixture, then baked until golden and crispy. Just add fresh toppings, scoop, and enjoy—no rolling required!
Step 1: Cook the Rice – Preheat the oven to 400°F. Cook the rice using a pot on the stove, an Instant Pot, or a rice cooker.
Once done, mix in rice vinegar, sugar, and salt while the rice is still hot, then fluff with a fork.
Step 2: Make the Tofu “Crab” Topping – Grate the tofu into shreds.
In a microwave-safe bowl, whisk together rice vinegar, soy sauce, sugar, and chili oil, then fold in the shredded tofu. Microwave for 1 minute and 30 seconds.
Then, Step 3: Prepare the Spicy Mayo – Mix plant-based mayo and sriracha in a bowl. Set aside ¼ of it for drizzling later. Stir the rest into the tofu mixture.
Step 4: Assemble and Bake – Spread the rice in an even layer in a 10×10-inch baking dish. Top with the tofu mixture and bake for 10–20 minutes until golden and crispy.
Step 5: Add Toppings and Serve – Let the sushi bake cool slightly. Top with nori, sliced avocado, cucumber, radish, carrots, green onions, and sesame seeds. Drizzle with the reserved spicy mayo and enjoy!
Serving Tips and Substitutions
Make your vegan sushi bake even more delicious with fun serving ideas and tasty add-ons! From crispy nori scoops to extra spicy mayo, there are so many ways to enjoy this dish. Try these easy tips to add more flavor, texture, and excitement to every bite:
- Scoop with Nori Sheets – Tear nori sheets into squares and use them to scoop up the vegan sushi bake like little handheld bites. It’s the easiest way to get that classic sushi experience! Plus, the crispy seaweed adds a delicious crunch.
- Drizzle with Extra Spicy Mayo – A little extra sriracha mayo on top makes every bite even creamier and more flavorful. If you love heat, add a drizzle of chili oil too! It’s the perfect way to take the spice up a notch.
- Serve with Pickled Ginger and Wasabi – A side of pickled ginger and a little wasabi makes this dish feel just like eating sushi. The ginger cleanses your palate between bites, while the wasabi gives a fun, spicy kick. It’s a small touch that makes a big difference!
- Pair with a Simple Miso Soup – A warm bowl of miso soup is a cozy and traditional side that pairs perfectly with sushi bake. The umami-rich broth balances out the bold flavors of the dish. It’s a comforting and delicious combo!
- Turn It into Sushi Bake Rolls – Scoop warm sushi bake into large lettuce leaves or tortillas for a fun sushi-inspired wrap. Add extra fresh veggies for even more crunch! It’s a tasty way to enjoy leftovers or switch things up.
FAQs
A vegetarian sushi bake will last about 3 to 4 days in the fridge when stored in an airtight container. For the best texture, it’s best to enjoy it fresh, but leftovers can still be delicious when reheated. Just pop it in the microwave or oven for a few minutes to warm it up!
Sure, you can leave out the nori seaweed in the vegan sushi bake if you prefer. Instead, try using crispy fried onions or even a sprinkle of furikake seasoning for that umami flavor. For a completely different twist, you can also add crushed rice crackers or sesame seeds (white or black) for some extra crunch!
Yes, you can freeze leftover sushi bake, but keep in mind that the texture of the rice and tofu “crab” may change slightly after freezing. To freeze, let it cool completely, then transfer it to an airtight container or wrap it tightly in plastic wrap and aluminum foil. When you’re ready to eat, reheat it in the oven at 350°F until heated through.
More Japanese-Inspired Recipes to Try
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Vegan Sushi Bake
Ingredients
For the Rice:
- 2 cups uncooked sushi rice
- 2 cups water
- ⅓ cup rice vinegar
- 1 ½ tablespoons sugar
- 1 teaspoon sea salt
For the Tofu "Crab":
- ½ cup rice vinegar
- ¼ cup soy sauce, tamari or coconut aminos
- 2 tablespoons sugar
- 2 teaspoons chili oil , for extra deliciousness, find one with crunchy onions
- 24 ounces extra-firm tofu
- ½ cup plant-based mayonnaise
- ⅓ cup sriracha
Toppings:
- 4-6 sheets nori, or 2 packages of flavored seaweed
- 2 ripe avocados, sliced
- 1 large cucumber , cubed
- 2 large carrots, sliced
- 1 tablespoon sesame seeds
- radish, thinly sliced
- green onions, sliced
Instructions
- Pre-heat oven to 400 degrees Fahrenheit.
- Combine the uncooked rice in a medium-sized pot on the stove, an instant pot, or a rice cooker. (See details in the tips on how to cook it based on which method you use.)
- While the rice is cooking, prepare the tofu “crab” topping.
- Whisk together the rice vinegar, soy sauce, sugar, and chili oil in a medium-sized microwave-safe bowl.
- Use a grater to grate your tofu into shreds. Fold it into the sauce and microwave for one minute and thirty seconds.
- In a separate bowl, combine the plant-based mayonnaise and sriracha and set aside about a ¼ of it for later.
- Mix into the tofu mixture and set aside while you prepare the rice.
- When the rice is done cooking, while still hot pour the vinegar, sugar, and salt into the pot and fluff with a fork.
- Arrange the rice in an even layer at the bottom of a square baking sheet (probably about 10×10) so that the sushi is about 1 ½ inches thick.
- Top with the tofu “crab” spreading in an even layer over the top.
- Bake for 10-20 minutes, until the top is browned and crispy.
- While the sushi is baking, prepare your toppings of choice. We recommend nori/seaweed (either crumbed over or used to pick up pieces of the sushi bake), avocado, cucumber, radish, carrots, green onions, and sesame seeds.
- Allow the baked sushi to cool slightly before arranging it with your fresh toppings. Drizzle the remaining sriracha mayo on top of the baked sushi dish. Enjoy!
Notes
- In a medium-large saucepan, combine the rice and water.
- Bring the water to a boil over medium-high heat.
- Once it starts boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time to ensure the rice steams properly.
- Add the rice and water to the Instant Pot.
- Secure the lid and set the vent to “sealing.”
- Select the “Rice” function (or set to manual pressure cook on high for 6 minutes).
- Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then release any remaining pressure manually by turning the valve to “venting.”
- Add the rice and water to the rice cooker.
- Start the rice cooker, using the standard white rice setting (if your cooker has an option for sushi rice, use that setting).
- Let the rice cook until the rice cooker completes the cycle.
Nutrition
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Leave a Comment
What a creative recipe! Can’t wait to make this! Is there supposed to be sugar in the sushi rice? I only see it listed under the tofu section.
Hi Lisa, yes there is sugar in the rice too – just corrected that 🙂 We hope you enjoy it!!
What a fabulous idea! I love sushi, but I sometimes get frustrated over the rolls falling apart on me. This is the perfect solution–plus, it’s DELICIOUS!
Very flavorful… easy to customize with vegetables on hand… delicious and easy to make.