The Best Vegan Sushi Bake Recipe

Name: The Best Vegan Sushi Bake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving
Ingredients: 2 cups sushi rice; 3 ½ cups water; ¾ teaspoon salt; 3 tablespoons rice vinegar; 2 tablespoons sugar; 2 teaspoons sesame oil; ¼ cup olive oil; 14 oz. extra firm tofu; 1 tablespoon tamari; 2 tablespoons vegetarian oyster sauce; 1 tablespoon Sriracha; ¼ cup scallions; 2 cups sweet potato; ⅓ cup water; 4 teaspoons sesame oil; 1 tablespoon tamari; 1 tablespoon maple syrup; 2 teaspoons rice vinegar; 1 teaspoon shichimi togarashi; ½ cup vegan mayonnaise; 2 tablespoons Sriracha; 1 tablespoon rice vinegar; ⅓ cup vegan mayonnaise; 1 ¼ teaspoon wasabi powder; ½ teaspoon spirulina powder; 1 tablespoon sesame oil; 2 teaspoons tamari; 1 tablespoon rice vinegar; 1 ½ cups cucumber; 3 scallions

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5.0

63 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
8
Calories
590 kcal
Course
Main Course
Cuisine
Filipino, Japanese

The Best Vegan Sushi Bake Recipe

Joelle Ward

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Upgrade your potluck game and crush your sushi cravings with this absurdly delicious vegan sushi bake featuring layers of seasoned rice, golden tofu, and sweet potatoes topped with spicy mayo and tons of fun goodies. This dish is perfect for sushi lovers looking for a hassle-free, satisfying meal that’s easy to serve a crowd.

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Ingredients

Servings

Sushi Rice:

2 cups sushi rice
3 ½ cups water
¾ teaspoon salt
3 tablespoons rice vinegar
2 tablespoons sugar agave nectar, or coconut sugar
2 teaspoons sesame oil

Tofu Topping:

¼ cup olive oil
14 oz. extra firm tofu pressed and dried
1 tablespoon tamari or other soy sauce of your preference
2 tablespoons vegetarian oyster sauce
1 tablespoon Sriracha or sambal oelek
¼ cup scallions thinly sliced

Sweet Potato Topping:

2 cups sweet potato 1 cm. dice
⅓ cup water
4 teaspoons sesame oil
1 tablespoon tamari
1 tablespoon maple syrup
2 teaspoons rice vinegar
1 teaspoon shichimi togarashi optional

Sriracha Mayo:

½ cup vegan mayonnaise
2 tablespoons Sriracha
1 tablespoon rice vinegar

Wasabi Mayo:

⅓ cup vegan mayonnaise
1 ¼ teaspoon wasabi powder (or wasabi paste)
½ teaspoon spirulina powder optional for color
1 tablespoon sesame oil
2 teaspoons tamari or other soy sauce of your preference
1 tablespoon rice vinegar

To Garnish and Serve:

1 ½ cups cucumber small dice
3 scallions thinly sliced
2 avocado diced
1 tablespoon toasted sesame seeds
2 tablespoons vegan furikake
8 4 g. packs of roasted seasoned laver nori

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Instructions

In a medium pot, combine the rice, water, salt, rice vinegar, sugar and sesame oil. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for ten minutes.
Heat oil in a sauté pan for 90 seconds over medium heat. Once the oil is hot, crumble the dried tofu into the pan and sauté it for 7-8 minutes, stirring regularly until the tofu is golden and crispy in some spots.
Add the tamari, vegan oyster sauce, sriracha and scallions and continue to sauté for 2 minutes until the scallions have wilted, and the tofu has absorbed the seasonings. Remove the pan from the heat and set the tofu topping aside.
In a covered pan, combine the diced sweet potatoes (you can peel them, but I usually don't bother with that), water, sesame oil, tamari, maple syrup, rice vinegar, and shichimi togarashi (if using). Cook over medium heat, covered, until the sweet potatoes are tender and the liquid is absorbed, stirring occasionally. Remove from heat and set aside.
In a small bowl, whisk together vegan mayonnaise, sriracha, rice vinegar, and water until smooth using the tines of a fork or a tiny whisk. Set aside.
In another small bowl, whisk together vegan mayonnaise, wasabi powder, spirulina powder (if using), sesame oil, tamari, rice vinegar, and water until smooth. Set aside.
Preheat the oven to 375°F (190°C). Spread the sushi rice evenly in the bottom of a baking dish. Layer the tofu mixture on top of the rice, followed by the cooked sweet potatoes. Drizzle with sriracha mayo. Bake in the preheated oven for 15-20 minutes until heated throughout.
Remove from oven and garnish with diced cucumber, sliced scallions, diced avocado, and roasted sesame seeds. Drizzle with the wasabi mayo and then garnish with furikake. Serve with roasted seasoned laver (nori) on the side.

Equipments used:

Notes

🌬️ Cool It Right:
🌬️
Spread the cooked and seasoned rice on a baking sheet to cool. This firms it up, making layering easier without the rice becoming mushy.
🌟 Tofu Crunch:
🌟
Press out as much water as possible from the tofu before cooking. Sauté over medium-high heat until golden and crispy for the best texture contrast.
🎉 Flavor Layers:
🎉
Don’t hold back on toppings. Be generous to ensure every bite is flavorful and not just plain rice.

Nutrition Information

Show Details

Calories 590kcal (30%) Carbohydrates 58g (19%) Protein 9g (18%) Fat 35g (54%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Sodium 884mg (37%) Potassium 554mg (16%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 4.967IU (0%) Vitamin C 12mg (13%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 590 kcal

% Daily Value*

Calories	590kcal	30%
Carbohydrates	58g	19%
Protein	9g	18%
Fat	35g	54%
Saturated Fat	5g	25%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Sodium	884mg	37%
Potassium	554mg	12%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	4.967IU	0%
Vitamin C	12mg	13%
Calcium	55mg	6%
Iron	2mg	11%