Vegan Sushi Bake

5 from 2 votes

Vegan sushi bake is a fun and easy way to enjoy all the best sushi flavors in a warm, layered dish. It’s made with seasoned rice, a creamy plant-based crab, and tasty mix-ins like nori and veggies. Just scoop, serve, and enjoy a delicious twist on sushi—no rolling required!

Prep Time35

Total Time1

Course: dinner, Lunch or Dinner, Main Course

Cuisine: Japanese

Diet: Low Lactose, Vegan, Vegetarian

Servings: -6 people

Calories: 560kcal

Author: Michelle Cehn

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 10x10) 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

Rice Cooking Tips

To cook the rice on the Stovetop:

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.

To cook the rice in an Instant Pot:

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."

To cook the rice in a Rice Cooker:

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.

Storing: The baked sushi is best enjoyed fresh but could be refrigerated and heated up later.

Nutrition