Vegan Sushi Bake Recipe

Vegan Sushi Bake Recipe

This trendy vegan sushi bake is a super quick 18 mins recipe that combines sushi and a casserole! It’s tasty, filling, vegan and high in protein!

There are so many non-vegan Sushi bake recipes, especially on TikTok, so I wanted to make a vegan version that’s super easy to make!

Vegan Sushi Bake

Recipe for Vegan Sushi Bake

For this vegan sushi bake recipe, all you need is tofu, sushi rice, and a few other simple condiments/ingredients to make this at home. It’s one of the easiest and most delicious recipes I’ve shared.

This sushi bake is so incredibly flavourful! You got the umami from the miso paste, a little bit of a kick from the Sriracha sauce, a very tasty seasoning blend, nori sheets and kelp for that “fishy” flavour and creaminess from the vegan mayo making this dish so mouth-watering.

Just prepare the “sushi” mixture and bake it, can’t get any easier than that! This is a great dish to prepare for your family and friends or for an easy dinner for yourself.

Cheap Lazy Vegan Sushi Bake

Ingredients

  • Sushi Rice
  • Rice Vinegar
  • Sugar
  • Salt
  • Tofu
  • Miso Paste
  • Garlic Powder
  • Turmeric
  • Vegetable bouillon
  • Beetroot powder (optional for pink colour)
  • Kelp Powder (optional but gives sushi flavour)
  • Nori Sheet
  • Vegan mayonnaise
  • Sriracha
  • Sesame Seeds

To make the recipe gluten-free, simply double-check check what you buy is gluten-free.


How To Make Sushi Bake (Vegan)

To make your vegan sushi bake, start by preheating your oven to 400F / 200C and prepare your Sushi Rice: Add sugar, salt, and rice vinegar to the cooked short-grain white rice. Mix the ingredients well to season the rice. Set it aside.

Next, prepare the tofu “sushi fish” mixture: Take a block of extra-firm tofu and grate it using a cheese grater to recreate “fish” flakes.

In a separate bowl, prepare the seasoning mixture by combining veggie broth, rice vinegar (or apple cider vinegar), miso paste, salt, garlic powder, kale powder, turmeric, and beetroot powder for that salmon colour (optional).

Mix the seasoning mixture thoroughly, adding a little water if needed to achieve a paste-like consistency. Cut or shred the Nori sheets into small pieces and add them to the mixture.

Combine the seasoned mixture with the grated tofu, creating a “fishy” tofu mixture. Add vegan mayo and mix well. Add salt to taste.

Now, assemble your sushi bake! Grease a baking dish (lasagna or casserole dish) with a neutral oil. Spread the seasoned sushi rice evenly in the greased dish, pressing it down gently to create a base layer.

Add another 1 or 2 nori sheets (crumbled) on top of the rice for extra flavour (optional). Layer the tofu “fish” mixture on top of the rice and Nori sheets, spreading it evenly.

In a small bowl, combine vegan mayo and Sriracha sauce to your desired spiciness level and drizzle on top of the tofu “fish” mixture.

Top everything with sesame seeds and place the assembled dish in the preheated oven at 400°F (200°C).

Bake for 10-15 minutes or until it’s heated through and the top develops a nice golden colour. Once out of the oven, let it cool for about 5-10 minutes before serving. Serve with roasted seaweed sheets or cut-up Nori (optional).

Vegan Sushi Bake

Vegan Sushi Bake

This trendy vegan sushi bake is a super quick 18 mins recipe that combines sushi and a casserole! It's tasty, filling, vegan and high in protein!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: bake, Sushi, tofu
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Servings: 4
Calories: 907kcal

Equipment

  • Casserole
  • Oven
  • Knife and cutting board

Ingredients

Sushi Rice

  • 4 cups sushi rice short grain white rice
  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt

Vegan "Salmon"

  • 1 block Tofu extra firm, grated
  • 1 tbsp Rice Vinegar or apple cider vinegar
  • 1 tbsp White Miso Paste or regular miso paste
  • 1 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric
  • 1/2 Vegetable Bouillon Cube crumbled, or 1 tsp Better than bouillon vegetable base
  • 1/2 tsp beetroot powder optional – for pink sushi colour
  • 1/2 tsp kelp powder optional – but recommended for sushi flavour
  • 1 nori sheet crumbled, add more if desired
  • 1/4 cup vegan mayonnaise

Sushi Bake Toppings

  • 1 tbsp sriracha
  • 1 tbsp vegan mayonnaise
  • 1/2 tbsp sesame seeds

Instructions

  • To make your vegan sushi bake, start by preheating your oven to 400F / 200C and prepare your Sushi Rice: Add sugar, salt, and rice vinegar to the cooked short-grain white rice. Mix the ingredients well to season the rice. Set it aside.
  • Next, prepare the tofu "sushi fish" mixture: Take a block of extra-firm tofu and grate it using a cheese grater to recreate “fish” flakes.
  • In a separate bowl, prepare the seasoning mixture by combining veggie broth, rice vinegar (or apple cider vinegar), miso paste, salt, garlic powder, kale powder, turmeric, and beetroot powder for that salmon colour (optional).
  • Mix the seasoning mixture thoroughly, adding a little water if needed to achieve a paste-like consistency. Cut or shred the Nori sheets into small pieces and add them to the mixture.
  • Combine the seasoned mixture with the grated tofu, creating a "fishy" tofu mixture. Add vegan mayo and mix well. Add salt to taste.
  • Now, assemble your sushi bake! Grease a baking dish (lasagna or casserole dish) with a neutral oil. Spread the seasoned sushi rice evenly in the greased dish, pressing it down gently to create a base layer.
  • Add another 1 or 2 nori sheets (crumbled) on top of the rice for extra flavour (optional). Layer the tofu "fish" mixture on top of the rice and Nori sheets, spreading it evenly.
  • In a small bowl, combine vegan mayo and Sriracha sauce to your desired spiciness level and drizzle on top of the tofu “fish” mixture.
  • Top everything with sesame seeds and place the assembled dish in the preheated oven at 400°F (200°C).
  • Bake for 10-15 minutes or until it's heated through and the top develops a nice golden colour. Once out of the oven, let it cool for about 5-10 minutes before serving. Serve with roasted seaweed sheets or cut-up Nori (optional).

Nutrition

Calories: 907kcal | Carbohydrates: 158g | Protein: 22g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1033mg | Potassium: 185mg | Fiber: 6g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 5mg

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6 thoughts on “Vegan Sushi Bake Recipe”

  1. 5 stars
    Such a great idea! I’m not even bothering to bake it. Another advantage of veganism, no salmonella to cook out of tofu, am I right? :))

  2. 5 stars
    I love the texture of the shredded tofu! I wonder if it would be possible to add some flour or some other binder and form them into salmon patties. kinda like that product from Good Catch.

  3. 5 stars
    So delicious, the tofu texture and the flavours have a very pleasant fish flavour that I missed. It’s so tasty I will revisit again

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