Vegan Sushi Bake
Easily whip up this delicious Vegan Sushi Bake for all to love. It is so filling and flavorful! Shredded tofu is stirred into a creamy mixture then baked over nori flakes and sushi rice. Top it off with your favorite toppings and enjoy!
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Bonnie - Serene Trail
Servings: 6
Calories: 401kcal
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
Storage & Reheating
Cover and store it in the refrigerator for 3 days. When ready, enjoy it chilled or microwave individual slices for 30-45 seconds.
Save avocados until just before you plan to enjoy this dish.
Nutrition
Calories: 401kcal | Carbohydrates: 31.5g | Protein: 15.9g | Fat: 16.7g | Saturated Fat: 2.9g | Sodium: 813mg | Potassium: 661mg | Fiber: 3.8g | Sugar: 10.1g | Calcium: 455mg | Iron: 5mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.