Vegan Sushi Bake

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.

What Is A Vegan Sushi Bake?

A sushi bake is one of those casserole dishes that rode the TikTok wave for a while. It became super popular on TikTok for many reasons: it's easy to make, perfect for sharing, and you can customize it with your favorite sushi fillings.

Imagine all the vibrant flavors of your favorite vegetarian sushi roll, but baked in a casserole dish and totally plant-based—that's an easy sushi bake for you.

With layers of sticky sushi rice, marinated tofu, shredded carrots, and a homemade vegan Japanese mayonnaise seasoned with those classic sushi flavors, it's baked until just the right amount of golden brown on top. Serve it up with some crispy nori sheets for scooping, and voila, you've got yourself a fun, laid-back twist on sushi night that's bound to impress.

In a nutshell, it's essentially the sushi experience reimagined for a lazy Sunday brunch or a casual dinner party—no rolling skills required - you gotta love that!

How Is This Vegan Version Different Than A Traditional Sushi Bake

So, let's get one thing straight - when we say "traditional" in the context of a sushi bake, we're stretching the term a bit. You're not going to stumble upon a sushi bake in the heart of Tokyo's sushi scene. Instead, it's more of a fun, inventive twist that's emerged to keep sushi night relaxed and social. Think of it as taking the classic sushi vibes—rice, nori, maybe some seafood—and tossing them into a casserole dish for a bake-and-share party.

So, while it acknowledges Japan's rich culinary heritage, the sushi bake is definitely unique, born of a love of sushi and inventiveness.

Now, when it comes to this vegan version, we're swapping out the usual creamy seafood layer, for some marinated tofu. Then we add to the top a homemade vegan Japanese mayo, aiming to nail the creamy, umami-packed punch we all crave. It's a twist that keeps the essence of the sushi bake spirit alive, just with a plant-based heart.

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 all the way at the bottom of the post.

Ingredient Notes

• 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 wit seaweed flakes
• 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.
• Granulated Sugar - Adjust according to your taste; this adds the slight sweetness found in Japanese mayo

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.

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.

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, make 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 or place it in a squeezable bottle to make 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. Add more Japanese mayo 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 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.
• I serve any extra vegan Japanese mayo on the side in case anyone wants to add more.
• I like to bake the casserole with the sauce on top, but you can add it after 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.

Variations

• Swap the tofu layer with marinated and baked tempeh, giving it a sweet and spicy twist with a glaze of pineapple juice, soy sauce, sriracha, and a touch of agave. 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 deep umami flavor, opt for a layer of sautéed mushrooms. This recipe for Smoky Glazed Mushrooms can guide you. Combine this with caramelized onions for sweetness and a sprinkle of toasted sesame seeds or chopped green onions on top for an extra flavor kick.
• 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.

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.
• A bowl of lightly salted edamame beans makes a great side dish that is delicious and contributes to the meal's Japanese-inspired theme.
• For drinks, consider serving sake, which can complement the flavors of the sushi bake beautifully. Alternatively, green tea is a refreshing choice that cleanses the palate between bites.
• Start the meal with a warm, comforting bowl of miso soup. It's light and flavorful and sets the tone for the next sushi bake.
• A simple green salad with a zesty ginger dressing can offer a fresh counterpoint to the richness of the sushi bake. Think mixed greens, thinly sliced cucumber, and shredded carrots.

Frequently Asked Questions

What did you think?

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.

Recipe

Vegan Sushi Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

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.

• Total Time: 40 minutes
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Rice: Follow the instructions on the package for 2 cups of rice. Typically, this involves rinsing the rice and allowing it to soak for 30 minutes before cooking. While that is cooking, in a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, then let it cool on the kitchen counter until it comes to room temperature. 
2. Prepare The Tofu: While the rice is soaking and cooking, drain and press the tofu using a tofu press or wrapping the block in a clean kitchen towel and placing a heavy skillet on top. Remove as much moisture as you can for about 10-15 minutes. In a bowl, make the marinade by combining soy sauce, sesame oil, sriracha, thinly sliced nori sheets (or seaweed flakes), and green onions. Slice the tofu into rectangles and place them on a small baking sheet or container. If you are using an 8 x 8 baking dish, 8 slices of tofu will fit perfectly. Spread the soy sauce mixture over the tofu, marinating all the tofu. Refrigerate while you prepare the Japanese mayo.
3. Prepare the Japanese Mayo: Whisk together the vegan mayonnaise, rice vinegar, sugar, garlic powder, onion powder, soy sauce, and turmeric until the sugar is dissolved and the mixture is smooth and uniform. Add more turmeric if you want it to be more yellow and match traditional Japanese mayonnaise.
4. Assemble the Sushi Bake: Preheat your oven to 375°F (190°C). In an 8x8 single-serving or ceramic baking dish, brush the bottom and sides with toasted sesame oil. Dip your hands or spoon in cold water and gently spread half of the sushi rice evenly in the baking dish, creating the first layer of your sushi bake. Add a thin layer of shredded carrots. Place the tofu rectangles in one layer across the top of the rice and carrots, pouring out all of the marinade onto the top, including the scallions and nori. Then, evenly cover the entire dish with the remaining rice over the top. Finally, spread about ¼ cup of the Japanese mayo over the top.
5. Bake: Place the baking dish in the oven and bake for 15-20 minutes. During the last few minutes, turn the oven to broil to caramelize the top.
6. Serve: Once baked, let the sushi bake cool slightly. Garnish with thin slices of avocado, scallions, cucumbers, and more carrot shreds. Sprinkle sesame seeds over the top for an added crunch and a nice presentation. If desired, serve with squares of nori to scoop some sushi bake onto the nori, creating a delicious, hand-held treat.

Equipment

8x8 casserole

Buy Now →

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.

Nutritional profile is only an estimate.

• Author: Regi Pearce
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: main-course
• Method: baked
• Cuisine: Asian-Inspired
• Diet: Vegan

Nutrition

• Serving Size: 1 bowl
• Calories: 418
• Sugar: 6 g
• Sodium: 657.3 mg
• Fat: 8.4 g
• Carbohydrates: 72.4 g
• Protein: 11.7 g
• Cholesterol: 0 mg

Craving More Nuts & Twigs?