Description
This Vegan Sushi Bake is a delicious and comforting twist on traditional sushi, made with layers of seasoned sushi rice, savory sautéed tofu, and creamy vegan mayo. Baked until golden and topped with fresh avocado, green onions, sesame seeds, and nori, it offers a satisfying plant-based meal that’s perfect for sharing. Quick to prepare and bursting with umami flavors, it’s a must-try for sushi lovers seeking a vegan alternative.
Ingredients
Scale
Rice Layer
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt
Tofu Layer
- 1 block (14 oz) extra-firm tofu, pressed and crumbled
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sriracha
Mayo Sauce
- 1/4 cup vegan mayo
- 1 tbsp lemon juice
- 1 tsp garlic powder
Toppings
- 1 avocado, sliced
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds
- 1 sheet nori, crushed or finely shredded
Optional
- Pickled ginger
- Extra sriracha for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it is hot and ready for baking the sushi bake.
- Prepare Rice Layer: In a bowl, combine cooked sushi rice with rice vinegar, maple syrup, and salt. Mix well to evenly season the rice. Press the mixture evenly into a lightly greased 8×8-inch baking dish to form the base layer.
- Season Tofu: In a separate bowl, toss the crumbled tofu with soy sauce, sesame oil, and sriracha to infuse it with flavor.
- Sauté Tofu: Heat a pan over medium heat and sauté the seasoned tofu mixture for 5–7 minutes until it is lightly browned and aromatic. Spread the cooked tofu evenly over the rice layer in the baking dish.
- Mix Mayo Sauce: In a small bowl, whisk together vegan mayo, lemon juice, and garlic powder until smooth. Drizzle half of this sauce over the tofu layer to add creaminess and tang.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, until the top is golden, slightly crispy, and bubbling.
- Add Toppings: Remove from oven and top with sliced avocado, chopped green onions, sesame seeds, and crushed or shredded nori for a fresh and crunchy finish.
- Serve: Drizzle with the remaining mayo sauce and serve warm. Optionally, garnish with pickled ginger and extra sriracha for added flavor.
Notes
- Press the tofu well to remove excess moisture for better texture when sautéing.
- Use short-grain sushi rice for the best sticky texture.
- You can adjust the sriracha amount to control the spice level.
- For extra flavor, allow the sushi bake to rest for 5 minutes after baking before serving.
- Can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
