Vegan sushi bake with Japanese mayo is everything you love about sushi in a deconstructed, oven-baked casserole that's both easy to make and incredibly satisfying. If you like sushi, this vegan sushi bake is perfect for gatherings, potlucks, or just a cozy night in.
Packed with the familiar ingredients of an American-style vegetarian sushi roll, this recipe is easy to make and affordable compared to restaurant rolls. It's perfect for satisfying a sushi craving with something more substantial.
While it may look like many ingredients and steps, it comes together fast, much like these Vegan Summer Rolls and Vegan Egg Roll Bowl Recipe.
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What is Vegan Sushi Bake?
Imagine all the flavors of your favorite sushi roll—minus the rolling skills—baked into a casserole. Yep, that’s a sushi bake for you. And just so you know, sushi bakes aren’t ancient Japanese cuisine.
It blew up on TikTok, and for good reason—it’s easy, shareable, and endlessly customizable. This vegan version layers sticky sushi rice, marinated tofu, shredded carrots, and a rich, homemade vegan Japanese mayo, all baked until golden and bubbly. Scoop it up with crispy nori sheets, and just like that, you’ve got a laid-back, plant-based take on sushi night that feels fancy but requires zero finesse.
Ingredients
Here is a peek into the pantry for the casserole ingredients. The individual ingredients for the rice, the marinated tofu, and the Japanese mayo are found below. For quantities, see the recipe card at the bottom of the post.
- Sushi Rice - Any short-grain rice is fine. The starch in short grains holds the bake together, so it's the best rice for sushi bake. However, if all you have is medium grain, then go for it, it just won't be as sticky.
- Extra Firm Tofu - You will only need about ¾ of the block or 8 slices.
- Scallions are also known as green onions.
- Soy Sauce - Look for gluten-free soy sauce or tamari for a gluten-free option
- Nori Sheets - Substitute with dulce flakes. Save any extra nori sheets for adding flavor to Vegan Tuna Pasta Salad and Vegan Tunacado Sandwich.
- Vegan Mayo - These days, vegan mayo tastes exactly like the real thing. You just need to try a few and find the one that speaks to your taste buds.
- Rice Vinegar - Sub with apple cider vinegar for a slight tang.
Variations
- Add diced mango and avocado on top for a burst of tropical flavor.
- You can use Smoked Tofu instead of the marinated tofu I've included in the recipe.
- For a Korean twist, add a layer of chopped kimchi and pan-fried tofu that's been marinated in a blend of soy sauce, sesame oil, and a hint of gochujang (Korean chili paste).
- Use young green jackfruit to substitute crab meat traditionally found in sushi bakes. Mix it with vegan mayo, lemon juice, and finely chopped celery and green onions for a fresh and crunchy texture.
- Go all out with more veggies like finely diced bell peppers and radishes.
- Spread a layer of vegan cream cheese over the sushi rice base before adding your other toppings and baking, ensuring an even and creamy texture throughout.
How To Make Vegan Sushi Bake
For those who like to see what you'll be doing, here is the process in pictures. If you need more details, follow along in the recipe card.
Make the Rice and Press Tofu
Step 1: Prepare the sushi rice or any short-grain rice according to the manufacturer's directions.
Step 2: While the rice is prepared, heat the rice vinegar, sugar, and salt in a small saucepan until dissolved.
Step 3: Gently fold this mixture into the rice when cooked.
Step 4: While the rice is soaking and cooking, press the tofu in a towel with a heavy pan or use a tofu press to remove moisture.
Prepare Tofu and Mayo
Step 5: Then prepare the marinade for the tofu by combining the marinade ingredients in a bowl.
Step 6: Slice the tofu into thin rectangles and place them flat on a small baking sheet or container with the marinade. Refrigerate while you prepare the rice and Japanese mayo.
Step 7: Meanwhile, whisk the Japanese mayo in a bowl by mixing the vegan mayo with rice vinegar, sugar, garlic powder, onion powder, soy sauce, and turmeric.
Step 8: Whisk them together until the mixture is smooth and uniform. Place in the refrigerator until you're ready to use it. Optional: Place it in a squeezable bottle to make it easy to use.
Assemble
Step 9: In a baking dish, brush a thin layer of sesame oil on the bottom and sides of the dish. Spread half of the prepared rice, creating the first layer of the sushi bake. If you have a rice paddle, their really helpful in spreading sticky rice.
Step 10: Next, spread a layer of the shredded carrots. I like a thin layer but add as much as you want.
Step 11: Add the tofu in a single layer, along with the marinade, over the top.
Step 12: Spread the rest of the rice evenly over the top.
Step 13: Place as much vegan Japanese mayo over the top of the rice as you want. I use about ¼ cup and the remainder for extra sauce when serving.
Step 14: Bake for 15-20 minutes or until you see the yellow color of the mayo deepens. During the last few minutes, turn the oven to broil to caramelize the top.
Step 15: Once baked, let the sushi bake cool slightly. Garnish with slices of avocado, julienned cucumber, and carrot. Sprinkle sesame seeds over the top for an added crunch. Drizzle more Japanese mayo over the top as desired.
Step 16: Serve with squares of nori to scoop a bit of the sushi bake onto the nori, creating a delightful, hand-held treat.
Top Tips
- Don't skip washing sushi rice if the directions on the package say so. It removes excess starch from the surface that, if not washed away, can make the rice overly sticky and gummy rather than achieve that perfect, slightly clingy texture you're aiming for in sushi rice.
- Add the rice vinegar to the rice when they are both hot. It absorbs into the rice better.
- Letting the rice cool before adding it to the sushi bake helps preserve its texture and prevents the dish from becoming mushy.
- Serve extra vegan Japanese mayo on the side if anyone wants to add more.
- The casserole can be baked with the sauce on top, or the sauce can be added afterward instead.
- Moistening your hands or spoon with cold water prevents the rice from sticking, making the process smoother and cleaner when you layer your casserole.
Serving Suggestions
- The traditional way to enjoy this sushi casserole is with nori sheets. Provide plenty of crispy nori sheets to scoop up portions of the sushi bake. The contrast of the warm, savory bake with the crisp nori is really delicious.
- Serve it along with extra vegan Japanese mayonnaise on the side.
- Small bowls of wasabi and pickled ginger are great for those who enjoy the traditional sushi accompaniments.
- Start with a warm, comforting bowl of 20-Minute Easy Vegan Miso Soup. It's light and flavorful and sets the tone for the next sushi bake.
Recipe FAQS
To make this vegan sushi bake gluten-free, Tamari is a great gluten-free alternative to traditional soy sauce, but always check labels on everything. You can also use coconut aminos or liquid aminos, but the taste will be slightly altered.
Instead of marinated tofu, use jackfruit or spicy tempeh, as suggested above in the variations section of the post.
Yes, brown rice can be used for a healthier twist, though it will change the texture and flavor profile slightly. Use short-grain brown rice for the closest texture to traditional sushi rice, and season it with the vinegar, sugar, and salt mixture.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The sushi bake is best enjoyed fresh, but you can reheat leftovers in the oven or microwave. The texture of the rice will change slightly upon reheating. I do not recommend freezing. The tofu will change texture.
Yes, you can assemble the sushi bake in advance and refrigerate it until you're ready to bake. Just cover it tightly with plastic wrap or a lid. Add any fresh toppings, like avocado slices or cucumber, right before serving to maintain their texture and freshness.
More Asian-Inspired Vegan Recipes
Have a minute? I'd love for you to dive into the comments and rate this Vegan Sushi Bake. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Sushi Bake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Vegan Sushi Bake combines the familiar flavors of sushi in a deconstructed, oven-baked format that's both easy to make and incredibly satisfying. If you like sushi, this vegan sushi bake is perfect for gatherings, potlucks, or just a cozy night in.
Ingredients
For the Sushi Rice:
- 2 cups sushi rice
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Tofu Layer:
- ¾ - 1 block (14 oz) firm or extra-firm tofu, drained and pressed, thinly sliced
- 2 scallions, white and green parts chopped
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoon sriracha or to taste (optional)
- ½ a nori sheet, finely sliced (or 1 teaspoon of seaweed flakes)
For the Japanese Mayo:
- 1 cup vegan mayo (choose your favorite brand)
- 1 tablespoon rice vinegar (or apple cider vinegar for a slight tang)
- 1 ½ teaspoons sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon soy sauce (look for gluten-free soy sauce or tamari for a gluten-free option)
- ¼ teaspoon turmeric
- 1 tablespoon sriracha sauce (adjust to taste)
For the Assembly:
- ¼ English cucumber, cubed or julienned
- 2-3 carrots, shredded or julienned (divided)
- 1 avocado, sliced thinly
- black sesame seeds
- sliced green onions
- nori sheets, cut into squares for serving
Instructions
- Prepare the Rice: Rinse 2 cups of rice under cold water and let it soak for 30 minutes, then cook according to package instructions. While the rice cooks, heat ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan until dissolved. Fold the mixture into the cooked rice and let it cool to room temperature.
- Press the Tofu: Drain and press the tofu by wrapping it in a clean kitchen towel and placing a heavy skillet on top for 10-15 minutes, or use a tofu press to remove excess moisture.
- Prepare the Tofu Marinade: In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sriracha, 1 thinly sliced nori sheet (or seaweed flakes), and 2 chopped green onions to make the marinade.
- Marinate the Tofu: Slice the pressed tofu into 8 rectangles and arrange them in an 8x8 baking dish, then pour the marinade over the tofu, ensuring it’s evenly coated. Refrigerate the tofu while preparing the mayo.
- Make the Japanese Mayo: In a bowl, whisk together ½ cup vegan mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon sugar, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 1 teaspoon soy sauce, and a pinch of turmeric until smooth. Adjust the turmeric if desired for a more traditional yellow color.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Layer the Sushi Bake: Brush the bottom and sides of an 8x8 ceramic baking dish with toasted sesame oil. Spread half the rice evenly on the bottom, add a thin layer of shredded carrots, and place the tofu rectangles on top along with the marinade. Cover the tofu with the remaining rice and spread ¼ cup of Japanese mayo evenly over the top.
- Bake the Sushi: Place the baking dish in the oven and bake for 15-20 minutes. During the last few minutes, switch the oven to broil to caramelize the top.
- Cool the Sushi Bake: Once baked, let the sushi bake cool slightly before serving.
- Garnish and Serve: Garnish with thin slices of avocado, cucumber, scallions, shredded carrots, and a sprinkle of sesame seeds. Drizzle additional Japanese mayo on top and serve with nori squares for scooping.
Equipment
Notes
Use kitchen scissors to cut the nori stips into thin strips for the tofu marinade.
The firmness of tofu is directly related to its moisture content. The firmer the tofu, the less moisture it has, so the less time it needs to be pressed.
Buy a bag of pre-shredded carrots for convenience.
Add the rice vinegar to the rice when they are both hot. It absorbs into the rice better.
Let the rice cool to make it easier to spread. Then, wet your hands or a spoon to reduce sticking while pressing it into the baking dish.
Make sure to press down on the rice well so it sticks together when ready to serve.
This dish can be served cold or at room temperature, too.
The prep and cook time assumes multitasking while the different components of the casserole are made.
If you have leftover mayo, store it in a sealed container and use it for anything you’d normally enjoy mayo with—sandwiches, wraps, salad dressings, or even as a dip.
Nutritional profile is only an estimate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: main-course
- Method: baked
- Cuisine: Asian-Inspired
Anonymous says
Delicious and my whole family loves it!
Regi Pearce says
Thank you so much! I’m thrilled to hear your whole family enjoyed it—nothing better than a dish that gets everyone's stamp of approval!
Dominica says
What do I do with the remaining mayo?
Regi Pearce says
Hey Dominica! I use the leftover mayo to drizzle over the top in a decorative way—just pour it into a squeeze bottle and make some lines over the top. If you don't have a squeeze bottle, just use a spoon to drizzle the mayo over the top for a rustic look or pour it into a small zip-top bag and snip the corner to create a DIY piping bag. If I have extra after that, I save it for sandwiches or wraps, use it as a base for creamy salad dressings, or mix it into a quick and tasty dipping sauce. It keeps really well, so nothing goes to waste! Thanks for letting me know that I left that out of the post. I've since updated it. I hope everything else turned out well!
Rob says
Total surprise to me how much I loved this dish - couldn't stop eating it. I think I've have found a unique recipe for my regular rotation.
Regi Pearce says
Thanks Rob! Always look forward to your comments!