The Best Vegan Sushi Bake Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8
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Calories
590 kcal
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Course
Main Course
The Best Vegan Sushi Bake Recipe
Description
The Best Vegan Sushi Bake Recipe starts by cooking sushi rice with rice vinegar, sugar, salt, and sesame oil until tender and fluffy. The tofu topping is made by pressing and drying extra-firm tofu, then sautéing with flavorful sauces and scallions until golden and slightly crispy. Separately, diced sweet potatoes are cooked with a combination of rice vinegar, tamari, maple syrup, sesame oil, and spices, creating a sweet and tangy layer. The sushi bake is assembled by layering these toppings over the rice, which is cooled to firm up for easier layering.
The texture balances tender sushi rice with crispy tofu and soft sweet potato, rounded by creamy sriracha and wasabi mayos for heat and zest. Added garnishes like cucumber, avocado, scallions, toasted sesame seeds, vegan furikake, and roasted nori provide fresh, crunchy, and umami notes. This layered presentation captures the flavors of sushi in a casserole-style bake that can be spooned onto crackers or rice for serving.
Pressing tofu well before cooking enhances crispness, and cooling the rice before assembly prevents mushiness. Generous use of toppings ensures every bite is flavorful rather than plain rice. The dish can be assembled ahead for convenience and garnished just before serving.
Ingredients
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. tofu pressed and dried, extra firm
- 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 sesame seeds toasted
- 2 tablespoons furikake vegan
- 8 4 g. roasted laver nori, seasoned, packed
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.
Notes
- Press tofu thoroughly to remove excess water for a crispier texture.
- Cool the cooked and seasoned sushi rice spread on a baking sheet to firm it up for layering.
- Be generous with toppings so each bite includes flavor from tofu, sweet potato, and sauces.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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