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.

Prep Time 20

Cook Time 20

Equipment

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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

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.

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