This Vegan Sushi Bake is so filling and delicious! Shredded tofu is stirred into a dynamite cream cheese mixture then baked over nori flakes and the most flavorful sushi rice. And you can customize this easy meal with all your favorite toppings!
This easy vegan sushi bake has all the delicious flavors and textures of classic vegan sushi rolls but in casserole form. Nothing to roll here!
This sushi casserole is a great way to change up your usual dinner routine. Not to mention that it is very easy to whip up making it perfect for those busy weeknights or lazy days!
Layers of irresistible flavor come together in the easiest of ways! Tasty sushi rice is pressed into the bottom of a baking dish. Then, a layer of nori flakes gives an ocean-like flavor.
Grated tofu acts like vegan crab or vegan salmon, except this meal is completely fish-free! After shredding it, we stir through a creamy mixture with vegan cream cheese, soy sauce, and few other tasty ingredients.
Finally, you can any of your favorite sushi ingredients as soon as it comes out of the oven. My favorites are cucumbers, avocados, fried onions, sesame seeds, eel sauce, and Vegan Spicy Mayo .
To save time, I like to make sushi rice and a vegan cream cheese mixture while the tofu is being pressed. It’s then easy to assemble and the fresh veggie toppings can be prepared while the sushi bake is in the oven. So simple!
For more hearty meals that are packed with flavor and plant-based protein, be sure to check out my Tofu Burrito Bowls, Thai Fried Rice, Tofu Poke Bowls, and BBQ Tofu Wraps, and Tofu Quinoa Bowls!
Reasons To Love This Layered Sushi Rice
- So Easy
- Very filling
- Fully vegan
- Tastes like a sushi roll
- Ready in just 40 minutes
- Customizable with all your favorite toppings
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Ingredients And Substitutions
- Sushi Rice – Sushi rice works the best here for its stickiness, but any other kind of rice can work!
- Rice Flavorings – Rice vinegar, cane sugar, salt, sesame oil, and sesame seeds give the rice an amazing flavor. If needed, another vinegar such as apple cider is fine as well as any other sweetener.
- Tofu – Any type of tofu can be used, but the firmer varieties tend to shred easier.
- Creaminess – Vegan cream cheese and vegan mayonnaise add such a delicious creaminess. Use your favorite kinds!
- Asian Flavors – Soy sauce, sriracha, and sesame oil add a punch of umami flavor to the tofu mixture.
- Nori – For an authentic sushi experience, include chopped nori sheets, nori flakes, dried seaweed, or furikake.
- Fried Onions – Store-bought fried onions add tons of flavor as well as a crunchy bite!
- Topping Ideas – Sprinkle on any of your favorite sushi ingredients. I like to add avocado, cucumber, unagi (eel) sauce, spicy mayo, chives, and sesame seeds.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Drain and press the block of tofu while making the rice.
Rinse the rice and add it to a pot along with the water. Bring it to a boil then lower the heat and cover the pot. Let it cook until the water has been absorbed before taking it off of the heat. Leave it covered for another 10 minutes.
Preheat the oven and grease a baking dish. Combine the rice vinegar, cane sugar, salt, and sesame oil in a small bowl. Stir this into the rice and then fold the sesame seeds in.
Press the sushi rice into the bottom of the baking dish.
Spread a layer of chopped nori on top of the rice.
Combine the cream cheese, mayo, soy sauce, sriracha, and sesame oil in a bowl.
Use a grater to shred the tofu and then stir it into the cream cheese mixture.
Spread this into the baking dish once the tofu is fully coated.
Sprinkle fried onions on top and then bake it for 20 minutes.
Prepare your favorite toppings while the sushi is in the oven. Let it cool down for a few minutes before adding them on top.
My favorites here are avocados, cucumbers, unagi (eel) sauce, spicy mayo, chives, and sesame seeds. Other topping ideas include sweet potatoes, mushrooms, and grated carrots.
You can slice it and enjoy it as a classic casserole or use it as stuffing to make mini sushi tacos with seaweed snack sheets.
Storage & Reheating
Cover and store leftover baked sushi in the refrigerator for 3 days. When ready, either enjoy it chilled or heat individual slices for 30-45 seconds in the microwave.
Note: If using avocados, save them until just before you plan to enjoy this dish. Also, the fried onions will lose their crispiness in the refrigerator. Simply sprinkle more on top for a crunchier bite.
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Vegan Sushi Bake
Bonnie – Serene Trail
Equipment
- small casserole or baking dish
Ingredients
Rice Layer
- 2 cups sushi rice (450g) uncooked
- 2 1/2 cups water (590ml)
- 4 tbsp rice vinegar
- 1 1/2 tbsp cane sugar
- 1 tsp salt
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2-4 sheets nori or dried seaweed snack chopped
Creamy Layer
- 14-16 ounces tofu (397g) firm or extra firm
- 1/2 cup vegan cream cheese (115g)
- 4 tbsp vegan mayonnaise
- 3 tbsp soy sauce low sodium
- 1/2 tbsp sriracha
- 1 tsp sesame oil
Toppings
- 1/3 cup fried onions (20g)
- (optional) avocado, cucumber, unagi (eel) sauce, vegan spicy mayo, chives, sesame seeds
Instructions
- Drain and press the tofu for 30 minutes while cooking the rice. You can use a tofu press for this or wrap the block in a towel and place something heavy on it.
- Meanwhile, rinse the rice through a strainer for 2-3 minutes. Put it in a medium pot with the water. Set the heat to high and bring it to a boil. Then, bring the heat to low and cover it for 20 minutes or until all of the water is absorbed. Take the pot off the heat but leave it covered for another 10 minutes.
- Preheat the oven to 375°F (109°C) and grease your baking dish with a small amount of sesame oil.
- In a small bowl, combine the rice vinegar, cane sugar, salt, and sesame oil. Stir it into the rice and then fold the sesame seeds in. Spread the rice out into the baking dish. Chop the nori sheets into small pieces and sprinkle them in a thin layer over the rice.
- In a medium bowl, combine the vegan cream cheese, vegan mayo, soy sauce, sriracha, and sesame oil. Use a grater to shred the tofu and stir it into this mixture. Spread the creamy tofu mixture over the nori and sprinkle the fried onions on top.
- Bake it for 20 minutes. Prepare the toppings while it's in the oven and add them to the sushi bake after it has cooled down for 5 minutes. Enjoy it with a fork or stuff it in small seaweed sheets for mini tacos!
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
Do you have an alternative/substitute for the unagi sauce?
Hi JR! Unagi/Eel sauce is actually quite easy to make if you’re not seeing it at your grocery store! You can add equal amounts of sugar, mirin, and soy sauce to a small pan and cook them over medium-low until it cooks down into a thick sauce. Mirin is usually near the soy sauce in the grocery store. If not, you can also just use some soy sauce or add extra spicy mayo. Teriyaki sauce is good here as well. 🙂