Can I make this gluten-free?

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 altered.

Can I use alternatives to the tofu?

Instead of marinated tofu, use jackfruit or spicy tempeh, as suggested above in the variations section of the post.

Can I use brown rice instead of sushi rice?

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.

Is vegan sushi bake eaten cold or warm?

It can be eaten either warm out of the oven or cold, like refrigerated sushi.

How do I store leftovers?

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.

Can I prepare a vegan sushi bake in advance?

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.

Vegan Sushi Bake

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

Units Scale

For the Sushi Rice:

2 cups sushi rice
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the Tofu Layer:

3/4 - 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)
1/2 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 1/2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon soy sauce (look for gluten-free soy sauce or tamari for a gluten-free option)
1/4 teaspoon turmeric
1 tablespoon sriracha sauce (adjust to taste)

For the Assembly:

1/4 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

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Instructions

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.
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.
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.
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 1/4 cup of the Japanese mayo over the top.
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.
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

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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.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: main-course
Method: baked
Cuisine: Asian-Inspired

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