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    Home » Recipes » Asian

    Vegan Sushi Bake

    Published: Nov 30, 2020 · Modified: Mar 10, 2024 by Floured Frame · This post may contain affiliate links · 7 Comments

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    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.

    Jump to Recipe Print Recipe
    Cooked vegan sushi bake in a casserole dish.

    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!

    Jump to:
    • ✨Why You’ll Love This Recipe
    • ✏️Ingredient Notes
    • 📝Substitutions & Variations
    • 🍴How to Make Vegan Sushi Bake
    • ⭐Expert Baking Tips
    • 💭Common Questions
    • 🍥How to Serve
    • 🥣Storage & Reheating
    • ❤️More Recipes You'll Love
    • 📖 Recipe

    ✨Why You’ll Love This Recipe

    • Perfect meal prep. This recipe comes together in just 30 minutes and also makes a big batch. Perfect to prep for lunches or dinners.
    • Easy to make. You’ll only have to do very little cooking with this recipe. Especially if you have a rice cooker, it won’t take you very long to put this together.
    • Also great for parties. You can easily double up this recipe and make it for a party.
    Ingredients for vegan sushi bake.

    ✏️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.

    📝Substitutions & Variations

    • 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.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    🍴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!

    Small bowl of sushi rice vinegar.

    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.

    Mixing the sushi rice with rice vinegar mixture in a bowl.

    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.

    Mixing raw, cubed oyster mushrooms in a bowl with seasoning.

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

    Cooked oyster mushrooms in a pan.

    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.

    Mixing cooked oyster mushrooms in bowl of sriracha mayonnaise.

    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.

    Sushi rice in a pressed into the bottom of a casserole dish.

    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.

    Furikake sprinkled over the rice.

    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.

    Srirach mayonnaise mix with cooked oyster mushroom spread over top of furikake and rice.

    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.

    Broiled vegan sushi bake.

    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!

    Furikake and avocado spread over top the broiled sushi bake.

    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!

    A serving of vegan sushi bake served on over a seaweed snack on a plate.

    ⭐Expert Baking Tips

    1. 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.
    2. 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.
    3. Do not skip out on the sushi rice vinegar. This mixture is what will give this recipe its sushi flavor.

    💭Common Questions

    Can I use brown rice or cauliflower rice?

    I haven't personally tried it, but you could give short-grain brown rice a shot. But, I don't think it'd work for cauliflower rice. Sushi rice is kind of the star here because of its stickiness. That's what gives this dish its sushi-like texture.

    Can I skip the sriracha?

    I would not skip the sriracha as it adds flavor to this vegan sushi bake. However, if you’re worried about it being too spicy, reduce the amount or use a milder version of sriracha.

    Cooked vegan sushi bake with a serving taken from it.

    🍥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!

    ❤️More Recipes You'll Love

    • Tofu Musubi
    • Mitarashi Dango (Japanese Rice Dumplings)
    • Vegan Okonomiyaki
    • Vegan Hawaiian-style Poke Bowl

    Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!

    📖 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
      

    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
    Prevent your screen from going dark

    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.
    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.

    Tried this recipe?Leave a comment below & tag @flouredframe on social!

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    Reader Interactions

    Comments

    1. Rosalia Q. Figueroa says

      October 21, 2022 at 1:57 pm

      5 stars
      I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
       

      Reply
    2. sahasra says

      November 18, 2022 at 12:28 am

      2 stars
      Thanks Keira! This was a great recipe! Do you know the nutritional info regarding the sushi bake ?

      Reply
      • Floured Frame says

        November 25, 2022 at 5:40 pm

        I'm so glad you liked the recipe. And sorry I don't have the nutritional info for this.

        Reply
    3. Kalis says

      January 16, 2023 at 7:13 pm

      Hello! I was wondering if I could use this dish for my meal prep! How long can this recipe stay fresh in the refrigerator?

      Reply
      • Floured Frame says

        January 23, 2023 at 2:38 pm

        Yes, you can absolutely use this recipe as a meal prep! It will stay fresh in the fridge for 3-4 days.

        Reply
    4. Tina Patel says

      April 21, 2024 at 7:07 pm

      This was Amazing!!! I added some premade seasoned tofu i had leftover on top!!!

      Could the rice recipe here be something that could be rolled and then baked into individual rolls?

      Reply
      • Floured Frame says

        April 25, 2024 at 4:17 pm

        I'm so glad you loved this recipe! So yes, the rice can be made into rolls! But if you're going to roll them using nori, I would be careful because it can react when it comes in contact with heat.

        Reply
    4.50 from 6 votes (4 ratings without comment)

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