Vegan Sushi Bake

If there is one dish that I would eat non-stop, it would be this vegan sushi bake. This bubbly, hot dish is so delicious, creamy, and even a little spicy. It has all the flavors that you'd expect in a typical roll, but deconstructed and in a casserole form. It's easy to make, mix the toppings, prepare the rice, and broil it for a few minutes. This is the perfect dish for upcoming parties and gatherings.

What is a vegan sushi bake? Think about it as a deconstructed sushi or even a sushi casserole. Using the same elements that you find in an American-style sushi roll. Yes, I said American-style. Traditional Japanese sushi doesn't contain mayonnaise, cream cheese, or even imitation crab meat. Anyway, then you broil it in the oven, to get a little char on the top and to melt everything together.Sushi bake is a local favorite, it started in Hawaii but made its way to my home island of Guam. It's such a rich and indulgent dish, that you'll keep wanting more!

✏️Ingredient Notes

• Sushi Rice - It wouldn’t be a sushi bake without rice!
• Oyster Mushrooms - The texture is kinda meaty and kinda chewy, which makes a perfect meat-free substitute in place of imitation crab meat.
• Vegan Mayonnaise - Normally, this dish uses Japanese mayonnaise. I haven’t found a vegan Japanese mayonnaise, so I’ve added a little bit of rice vinegar and agave to make it taste similar.
• Vegan Cream Cheese - It adds another level of creaminess to the dish and it tastes great with the rest of the ingredients.
• Sriracha - For added heat and flavor.
• Furikake - Adds a bit of nuttiness and other great flavors that make it taste like you’re eating sushi

See the recipe card below for a full list of ingredients and measurements.

🍴How to Make Vegan Sushi Bake

Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!

Step 1: Step 1: Cook rice as you normally would. I cooked mine in a rice cooker. Meanwhile, in a small bowl combine the unseasoned rice vinegar, granulated sugar, and salt. Heat it in the microwave for 15-20 seconds. Stir until the sugar and salt has dissolved.

Step 2: When the rice is done cooking, transfer it to a large bowl. Pour the vinegar mixture over, and fold the rice until it is well-coated. Place a towel over the bowl and allow it to cool to room temperature.

Step 3: In a bowl, add the cubed oyster mushrooms, soy sauce, onion powder, garlic powder, salt and pepper. Mix until well combined.

Step 4: Heat oil in a large pan over medium heat, and add in the seasoned mushrooms. Cook until they have softened slightly, about 5-7 minutes. Remove from heat and set aside until ready to use.

Step 5: Add the vegan mayonnaise, rice vinegar, agave, vegan cream cheese, and sriracha in a large bowl. Mix until well combined. Then add the cooked mushrooms and coat it in the sriracha mayo mixture.

Step 6: When the sushi rice has cooled completely, transfer it to a 9x13-inch baking dish. Spread it evenly, while making sure to lightly pack it down into the dish.

Step 7: Next, sprinkle an even layer of furikake over the top of the rice. Then add the mushroom mixture, and spread it evenly across. Sprinkle a little more furikake on the top.

Step 8: Place one of the racks in your oven to the top. Carefully place your baking sheet on the rack, and set your oven to high broil.

Step 9: Allow the top to broil for 3-5 minutes, or until bubbly. This will be a quick process, so you need to pay close attention. We don’t want it to burn!

Step 10: Remove from the oven and allow it to cool down before serving. Drizzle some teriyaki or unagi sauce and add some sliced avocado over top. Scooping the sushi bake onto a piece of seaweed snack. Enjoy!

💭Common Questions

🍥How to Serve

Sushi bakes are eaten kind of like a taco, using a roasted seaweed snack or nori to hold it together. You can also serve it with some avocado over top and drizzle with a little bit of teriyaki sauce or even unagi sauce.

🥣Storage & Reheating

• You can store this vegan sushi bake in an airtight container in the fridge for about 3-4 days. 
• You can easily reheat this in the microwave. Portion out a serving and place it in the microwave for about a minute.
• If you want to reheat the entire dish, you can place it in the oven at 325°F oven for about 10—15 minutes. Be sure to use a baking dish!

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📖 Recipe

Vegan Sushi Bake

Keisha

If there is one dish that I would eat non-stop, it would be this vegan sushi bake. This bubbly, hot dish is so delicious, creamy, and even a little spicy. It has all the flavors that you'd expect in a typical roll, but deconstructed and in a casserole form.

4.50 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Entree

Cuisine Hawaiian

Servings 6 servings

Calories 633 kcal

Equipment

• ▢
  9x13 Casserole Dish
• ▢
  Rice cooker
• ▢
  Large pan
• ▢
  Large mixing bowls
• ▢
  Spatula

Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

Ingredients

  

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Sushi Rice:

• ▢ 3 cups Sushi rice ( or short-grain white rice)
• ▢ ⅓ cup Unseasoned rice vinegar
• ▢ 3 tablespoons Granulated sugar
• ▢ 1 ½ teaspoon Salt

Toppings:

• ▢ 4-5 Large oyster mushrooms (cut into cubes)
• ▢ 1 tablespoon Soy sauce
• ▢ ½ teaspoon Onion powder
• ▢ ½ teaspoon Garlic powder
• ▢ Salt and black pepper to taste
• ▢ 2 teaspoon Vegetable oil
• ▢ ¾ cup Vegan mayonnaise

Sriracha Cream Cheese Sauce

• ▢ 2 teaspoons Unseasoned rice vinegar
• ▢ 2 teaspoons Agave
• ▢ ¼ cup Vegan cream cheese (Kite Hill works the best, see notes)
• ▢ 1-2 tablespoons Sriracha (Adjust to spice preference)
• ▢ Furikake
• ▢ Seaweed snacks or nori

Optional Toppings

• ▢ Teriyaki Sauce (or Unagi Sauce)
• ▢ Avocado

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Instructions

 

Sushi rice

• Cook rice as you normally would. I cooked mine in a rice cooker.
• Meanwhile, to a small bowl combine the unseasoned rice vinegar, granulated sugar, and salt. Heat it up in the microwave for 15-20 seconds. Stir until the sugar and salt has dissolved.
• When the rice is done cooking, transfer it to a large bowl. Pour the vinegar mixture over, and fold the rice until it is well coated. Place a towel over the bowl and allow it to cool to room temperature.

Mushroom Topping & Sriracha Mayo

• In a bowl, add the cubed oyster mushrooms, soy sauce, onion powder, garlic powder, salt and pepper. Mix until well combined.
• Heat oil in a large pan over medium heat, and add in the seasoned mushrooms. Cook until they have softened slightly, about 5-7 minutes. Remove from heat and set aside until ready to use.
• Add the vegan mayonnaise, rice vinegar, and agave in a large bowl. Mix until well combined. Then add in the vegan cream cheese and sriracha, and continue to mix. From here you can taste and add more sriracha if you prefer more heat.
• To the bowl, add the cooked mushrooms and coat it in the sriracha mayo mixture.

Assembly

• Preheat the oven When the sushi rice has cooled completely, transfer it to 9x13-inch baking dish. Spread it evenly, while making sure to lightly pack it down into the dish. 
• Next, sprinkle an even layer of furikake over the top over the rice. Then add the mushroom mixture, spread it evenly across. Sprinkle a little more furikake on the top.
• Place one of the racks in your oven to the top. Carefully place your baking sheet on the rack, and set your oven to high broil. Allow the top to broil for 3-5 minutes, or until bubbly. This will be a quick process, so you need to pay close attention. We don’t want it to burn!
• Remove from the oven and allow it to cool down before serving. Drizzle some teriyaki or unagi sauce and add some sliced avocado over top. Scooping the sushi bake onto a piece of seaweed snack. Enjoy!

Notes

• You can substitute the mushrooms for tofu or a mixture of both will also taste great!
• If you can’t find sushi rice, you can substitute it with any short-grain white rice. Keep in mind, that the texture and stickiness may vary.
• You can also add green onions over top or serve it with some cucumbers for a refreshing taste.
• If you can, use a rice cooker. This will save you so much time and save you from cooking one less thing over the stove.
• Use the right vegan cream cheese. I love using Kite Hill cream cheese for all of my recipes. It always turns out great, especially when baking. Other vegan cream cheese will completely melt off during baking.

Show Nutritional Information Hide Nutritional Information

Serving: 1servingCalories: 633kcalCarbohydrates: 92gProtein: 9gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 559mgPotassium: 111mgFiber: 3gSugar: 9gVitamin A: 6IUVitamin C: 2mgCalcium: 16mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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