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The Best Vegan Sushi Bake Recipe
5 from 63 votes

The Best Vegan Sushi Bake Recipe

This vegan sushi bake layers seasoned sushi rice with two flavorful toppings: a crispy tofu savory mix and a sweet-savory cooked diced sweet potato blend. The tofu topping is sautéed with tamari, vegan oyster sauce, sriracha, and scallions for a spicy, umami-packed layer. The sweet potato topping is braised with sesame oil, tamari, maple syrup, rice vinegar, and optional spices for a tender, sweet contrast. Complementary vegan sauces add creamy heat and pungency. Garnishes like diced cucumber, avocado, scallions, furikake, and nori complete the dish with texture and freshness.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 590

% 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.