If there is one dish that I would eat non-stop, it would be the vegan sushi bake. This bubbly, hotdish is so delicious, creamy, and even a little spicy. It has all the flavors that you’d typically expect in a typical roll, but deconstructed and in a casserole form. It’s easy to make, just mix together 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?

Just think about it as some sort of deconstructed sushi or even a sushi casserole. Filled with the same elements that you would normally find in an American-style sushi roll. Yes, American style, traditional Japanese sushi doesn’t contain any sort of mayonnaise, cream cheese, or 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 definitely an island favorite, I believe it started in Hawaii and eventually made its way to my home island of Guam. It’s such a rich and indulgent dish, you’ll keep wanting more!

What goes in a vegan sushi bake:

• 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.
• Non-dairy 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.

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!

If you enjoyed this recipe, check these out:

• Tofu Musubi
• Onigiri
• Okonomiyaki
• Mitarashi Dango

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Vegan Sushi Bake

★★★★ 3.5 from 2 reviews

• Author: Floured Frame
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 3–4 servings 1x
• Category: Entree
• Method: Cooking
• Cuisine: Hawaiian
• Diet: Vegan

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Description

This bubbly, hot dish is so delicious, creamy, and even a little spicy. It has all the flavors that you’d typically expect in a typical roll, but deconstructed and in a casserole form. It’s easy to make, just mix together the toppings, prepare the rice, and broil it for a few minutes. This is the perfect dish for upcoming parties and gatherings. 

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Ingredients

Scale 1x2x3x

Sushi Rice:

• 3 cups – cooked sushi rice, short-grain white rice 
• ⅓ cup – unseasoned rice vinegar
• 3 tablespoon – granulated sugar
• 1 ½ teaspoon – salt

Toppings:

• 4–5 large oyster mushrooms, cut into cubes
• 2 teaspoon – vegetable oil
• 1 tablespoon – soy sauce
• ½ teaspoon – onion powder
• ½ teaspoon – garlic powder
• Salt and black pepper to taste
• ¾ cup – vegan mayonnaise
• 2 teaspoon – unseasoned rice vinegar https://amzn.to/3mqNatw
• 2 teaspoon – agave
• ¼ cup – vegan cream cheese, softened at room temp I used Kite Hill
• 1–2 tablespoons – sriracha, adjust to spice preference
• Furikake https://amzn.to/3oaAIii
• Seaweed snacks or nori

Equipment:

• 9x13 casserole dish
• Rice cooker
• Large pan
• 2 large mixing bowls
• Spatula

Cook Mode Prevent your screen from going dark

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Instructions

Sushi rice:

1. Cook rice as you normally would.
2. Meanwhile, to a small bowl combine the unseasoned rice vinegar, granulated sugar, and salt. Heat it up in the microwave for 15-20 seconds (yes, it will smell). Stir until the sugar and salt has dissolved.
3. 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. Set aside to cool completely.

Toppings:

1. Heat oil in a large pan over medium heat. To the pan, add in the cubed mushrooms, soy sauce, and season with onion and garlic powder. Add salt and black pepper to taste.
2. Cook the mushrooms until they have softened slightly. Don’t cook it too long, or they will release water and shrink in size. Remove from heat and set aside until ready to use.
3. In a large bowl, first add in the vegan mayonnaise, rice vinegar and sugar. 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.
4. To the bowl, add in the cooked mushrooms and coat it in the mayo and cream cheese mixture.

Assembly:

1. When the sushi rice has cooled completely, transfer it to the baking dish. Spread it evenly, while making sure to lightly pack it down into the dish. 
2. Next, sprinkle an even layer of furikake over the top over the rice. 
3. Then add the mushroom mixture, spread it evenly across. Sprinkle a little more furikake on the top.
4. To finish, place one of the racks in your oven to the top. Then set your oven to broil. Carefully place your baking sheet on the rack, and allow it to bake 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!
5. Serve by scooping it into nori sheets. Enjoy!

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Notes

• If you’re not a fan of mushrooms, you can sub it for tofu!
• You can also sub cream cheese for sour cream, however the flavor might be different.

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