Vegan Sushi Bake

This Vegan Sushi Bake is such a simple dish to make and perfect for when you're craving sushi but want a plant-based alternative. Topped with marinated tofu, radishes, avocado, furikake seasoning, nori, and sriracha mayo, it's so delicious and a great dinner to have with friends, family, or just by yourself!

Whether you're vegetarian, vegan, or a meat eater, this vegan sushi bake is a colourful and delicious dish. I absolutely love sushi-style meals, and this sushi casserole is honestly so easy to make and takes around 30 minutes to prep. Another one of my favourite sushi recipes is my onigirazu sushi sandwich for which I've provided some vegan filling alternatives in the blog!

I've provided a load of ingredient substitutions and suggestions further down in the blog, as well as some recipe variations for those who would want a vegetarian sushi bake, fish sushi bake, gluten free, or dairy free.

WHY YOU'LL LOVE THIS RECIPE

• SIMPLE - unlike regular sushi that requires a bit more wrapping skill, this vegan sushi casserole bake is really simple. All you've got to do is prepare the sushi rice (I've got a fail-proof way of cooking it below!!), marinate your tofu and radish, and then assemble everything together, bake it, and add your toppings.
• VEGGIE LEFTOVERS - another fantastic thing about this recipe is that it's a great way to use up leftover veg and other ingredients. Let's say you've got some leftover tomatoes, cucumber, bell pepper, or broccoli in the fridge, this vegan sushi bake is a great way to use them up.
• MEAL-PREP - because this vegan sushi casserole is baked in a dish, it's so easy to prep it in advance, store it in the fridge, and then slice out a portion for whenever you need it! It's full of a variety of nutrients and ingredients, so perfect for a balanced meal.

If you like sushi and other rice dishes, why not check out some of my favourite similar recipes below:

• Katsu Onigirazu (Sushi Sandwich)
• Vegan Onigiri (Stuffed Sushi Triangles)
• Jumeokbap (Korean Rice Balls)
• Bulgogi Fried Rice

WHAT IS VEGAN SUSHI BAKE?

In short, vegan sushi bake is a simple way of getting all the classic sushi ingredients in one place without the more challenging process of making regular sushi.

It's essentially a sushi casserole whereby you lay down a sheet of cooked sushi rice, topped with marinated tofu and radish, baked in the oven to warm everything up and give the tofu a bit of a crisp, and then served up with an array of toppings and some sriracha mayonnaise.

This is obviously inspired by a classic sushi set up using salmon, tuna, or any other sushi grade fish, but made vegan. This plant-based version is perfect for anyone wanting a vegetarian sushi bake or if you're just looking to eat more plant-based.

RECIPE INGREDIENTS

• RICE - Rice serves as the base of the vegan sushi bake. It provides a soft, sticky texture that holds the dish together. Short-grain or sushi rice is commonly used due to its stickiness, which makes it easier to mold and cut. I've then seasoned the sushi rice so that it is full of flavour!
• RICE WINE VINEGAR - Rice wine vinegar is mixed with the sugar, salt, and rice to add a subtle tangy flavour and helps in seasoning the rice for sushi. It gives the rice a glossy finish and enhances the overall taste of the dish.
• SUGAR - Sugar is combined with rice wine vinegar and salt to create the sushi rice seasoning. It balances the tanginess of the vinegar and adds a touch of sweetness to the rice, enhancing the overall flavor profile.
• SALT - Salt is an essential component of the sushi rice seasoning. It balances the sweetness of the sugar and adds depth to the overall taste. I've used flaky salt in this recipe, but feel free to use table salt, just use half as much as it is a much stronger salt.
• TOFU - Tofu is used as a soy vegan protein source in the sushi bake. It's typically pressed to remove excess water, then seasoned and baked to achieve a firm, flavorful texture. Tofu provides a substantial and nutritious element to the dish. I've used extra firm tofu for this recipe because it needs to have quite a firm texture so that it doesn't disintegrate. You could also use flavoured tofu like smoked tofu or sriracha tofu.
• RADISH - I've used radish in this recipe for a couple of reasons, one because when thinly sliced, it's a wonderful crunchy and refreshing topping. Two, because it has a pink skin, which emulates the crab-meat that is sometimes used in non-vegan sushi bakes.
• NORI - Nori, or seaweed sheets, is an integral part of sushi. In the sushi bake, it is often crumbled and mixed into the rice or used as a garnish on top. Nori imparts a distinct umami flavour, contributing to the authentic sushi taste. We are also using it as part of the marinade for the tofu, to give it a bit of a fishy flavour.
• SOY SAUCE - Soy sauce is a classic condiment in sushi cuisine. It's used in various elements of the dish, such as marinating tofu and seasoning sauces. Soy sauce provides a salty and savory flavour, enhancing the overall taste of the sushi bake.
• GARLIC - Garlic is minced and incorporated into sauces or marinades for added depth and aromatic flavour. It infuses the dish with a subtle garlic taste, enhancing the overall umami profile. For this recipe, we'll be using it for the tofu marinade, to add in extra flavour.
• CARROT - The carrot is julienned or thinly sliced and used as a colourful and crunchy topping. It adds a touch of sweetness and vibrant orange color to the dish, enhancing both the visual appeal and taste.
• SPRING ONION - Spring onion, also known as green onion or scallion, is sliced and used as a garnish. Its mild onion flavour complements the other ingredients and adds freshness to the dish.
• AVOCADO - Avocado is sliced or mashed and used as a creamy, indulgent element in the sushi bake. It provides a buttery texture and a subtle, nutty flavor, balancing the dish's overall taste.
• CUCUMBER - Cucumber is thinly sliced and used for its crisp texture and refreshing taste. It adds a cool and crunchy contrast to the other ingredients, enhancing the overall mouthfeel of the dish. It's also a great colour to have on the dish.
• FURIKAKE SEASONING - Furikake seasoning is a Japanese blend of various dried ingredients, including seaweed, sesame seeds, salt, and sugar. It is sprinkled on top of the sushi bake for an extra burst of flavour, texture, and visual appeal.
• VEGAN MAYONNAISE - Vegan mayonnaise is used to create a drizzle for the sushi bake. It adds richness, a smooth texture, and a sauce, enhancing the overall indulgence of the dish.
• SRIRACHA - Sriracha sauce is a spicy condiment that adds heat and a hint of garlic to the dish. It's often used sparingly to create a spicy mayo or drizzle, providing a zesty kick to balance the other flavours.

VEGAN SUSHI BAKE INGREDIENT SUBSTITUTIONS

• RICE - If you don't have sushi rice, feel free to use paella rice, or any other short-grain rice and cook it in the same way. You could also use regular long grain rice, however, it won't stick together as well so might create a more crumbly dish. For a healthier twist, consider using brown rice or quinoa instead of traditional sushi rice. Both options provide a nutty flavour and additional fiber. Alternatively, if you prefer a lower-carb option, cauliflower rice can be a suitable substitute. Simply pulse cauliflower florets in a food processor until they resemble rice grains. It's a great way to reduce carbohydrates while keeping the dish light and nutritious.
• RICE WINE VINEGAR - To replace rice wine vinegar, you can use apple cider vinegar mixed with a bit of water. The combination provides a slightly fruity and acidic taste, akin to rice wine vinegar. Alternatively, lemon juice or white wine vinegar can be used for a tangy twist. Adjust the quantity according to your taste preferences.
• SUGAR - If you're looking for a natural sweetener, agave nectar or maple syrup can substitute for sugar in the sushi rice seasoning. Both options provide a subtle sweetness without overpowering the dish. Alternatively, you can use coconut sugar as a healthier alternative. Remember to adjust the quantity to achieve the desired level of sweetness.
• SALT - A variety of salts can be used to replace regular flaky or table salt. Sea salt, kosher salt, or pink Himalayan salt can be suitable substitutes. Keep in mind that different salts have varying levels of saltiness, so start with a smaller amount and adjust to taste. If you prefer a mineral-rich option, try using seaweed salt for an extra hint of oceanic flavour.
• TOFU - To substitute tofu, consider using tempeh, a fermented soybean product with a nutty flavour and firm texture. Tempeh holds up well in baked dishes and provides a protein-packed alternative. Another option is jackfruit, which, when marinated and baked, can mimic a pulled meat texture, adding a hearty element to your sushi bake.
• RADISH - If radish is not your preference, thinly sliced red peppers add a slight crunch and colour to the dish.
• NORI - To replace nori, toasted sesame seeds can be sprinkled over the dish before serving. Sesame seeds add a delightful crunch and a nutty flavor. Another option is shredded dulse seaweed, which offers a salty taste and a chewy texture. Both alternatives capture the essence of the sea, enhancing the overall umami profile.
• SOY SAUCE - For a soy-free option, coconut aminos can be used as a substitute for soy sauce. Coconut aminos have a slightly sweet and salty flavor, similar to soy sauce but with a hint of coconut undertones. Tamari sauce, which is gluten-free, is another suitable alternative. Adjust the quantity according to your taste preferences.
• GARLIC - When substituting fresh garlic, garlic powder or granules can be used. Garlic powder offers a concentrated flavour, and granules provide a slightly milder taste. Alternatively, roasted garlic paste, which has a subtle sweetness, can be mixed into sauces for added depth. Adjust the quantity based on your preference for the garlic flavour.
• CARROT - For a colorful alternative, use orange peppers cut into thin strips to replace carrots. Bell peppers offer a natural sweetness and a crisp texture, adding vibrant hues to your sushi bake. Alternatively, julienned mango provides a tropical twist, contributing a fruity sweetness and a chewy texture. Both options introduce exciting flavours and visuals to the dish.
• SPRING ONION - Chives can be used as a substitute for spring onions. Chives offer a mild onion flavour and a delicate texture, making them an excellent garnish. Alternatively, finely chopped leeks can be used for a subtle onion taste. Both options provide a fresh and aromatic element to your sushi bake.
• AVOCADO - To replace avocado, mango slices can be used to add a creamy and sweet component to the dish. Mangoes offer a luscious texture and a tropical flavour, complementing the other ingredients. Alternatively, thinly sliced hearts of palm can provide a similar creamy texture with a mild taste. Both alternatives enhance the overall richness of the sushi bake.
• CUCUMBER - To substitute cucumber, zucchini (courgette) ribbons can be used for a similar crunch and a refreshing taste. Use a vegetable peeler to create thin ribbons, adding a light and crisp element to the dish.
• FURIKAKE SEASONING - To make a homemade furikake seasoning, combine sesame seeds, seaweed flakes, dried shiitake mushroom powder, and a pinch of salt. Toast the sesame seeds and seaweed flakes lightly in a pan until fragrant, then mix with the mushroom powder and salt. Adjust the ratios to achieve the desired balance of flavours. Homemade furikake seasoning allows you to tailor the taste to your preference and add a delightful umami touch to your sushi bake. If you can't find furikake seasoning and don't want to make it at home, feel free to use togarashi seasoning, or just regular sesame seeds and extra nori.
• VEGAN MAYONNAISE - Cashew cream can be used as a dairy-free alternative to vegan mayonnaise. Blend soaked and drained cashews with a bit of water until smooth, creating a creamy and rich base. Cashew cream adds a velvety texture and a subtle nutty flavour to your sauces. Another option is tahini, which offers a sesame undertone and a creamy consistency. Adjust the thickness by adding water as needed. Both alternatives provide a luxurious and dairy-free sauce for your sushi bake.
• SRIRACHA - To substitute Sriracha, a combination of hot sauce and a bit of agave syrup or maple syrup can be used. Mix the hot sauce with the sweetener until you achieve the desired level of spiciness and sweetness. Alternatively, chili garlic sauce, which contains red chili paste and minced garlic, offers a pungent and spicy flavour. Adjust the quantity according to your spice tolerance. Both options provide a zesty kick to your vegan sushi bake without compromising on flavour.

SUSHI BAKE VARIATIONS

Vegetarian Sushi Bake: To create a vegetarian version of the sushi bake, you can either keep the tofu or use mushrooms. Portobello or shiitake mushrooms work well due to their meaty texture. Layer the mushrooms or tofu over the seasoned rice, and bake until golden. Then top with avocado, cucumber, and other desired vegetables. Complete the dish with a drizzle of sriracha mayo and sprinkle with sesame seeds for a flavourful and satisfying vegetarian sushi bake.

Fish Sushi Bake: For a fish-based sushi bake, use raw salmon or cooked seasoned tuna. Mix it with a touch of soy sauce and sesame oil for added flavour. Layer the seasoned fish over the sushi rice and bake until lightly golden. Top with avocado, cucumber, and thinly sliced radishes. Create a spicy mayo sauce by mixing mayo with Sriracha and drizzle it over the fish layer. Garnish with nori strips, avocado, cucumber, and fresh cilantro for a delightful fish sushi bake experience. Or if you're looking for a sushi-style dish that isn't a bake, you'll love my sushi taco recipe!

Gluten-Free Sushi Bake: To make a gluten-free version of this vegan sushi bake, ensure that the soy sauce used is gluten-free, such as tamari sauce. Additionally, use gluten-free vegan mayo in the sauces. Verify the ingredients of the furikake seasoning to ensure it's gluten-free, or make your own by blending seaweed, sesame seeds, and dried shiitake mushroom powder. These adjustments allow individuals with gluten sensitivities to enjoy a delicious gluten-free sushi bake.

HOW TO MAKE VEGAN SUSHI BAKE: STEP BY STEP

STEP 1: COOK YOUR RICE

• First up, you want to cook your sushi rice. Place your rice into a saucepan and rinse the rice until the water is clear.
• Drain the rice and place it back into the saucepan, and add in equal amounts of water to rice quantity.
• Place on medium heat and once the water is slightly bubbling, place on the lid and turn the heat down to low.
• Cook for 10 minutes and then turn off the heat and leave the rice there. 

STEP 2: PREPARE YOUR MARINADE

• Meanwhile, prepare your tofu and radish marinade.
• Slice up your tofu into thin strips, chop your radishes into little pieces, and add to a bowl with nori, soy sauce, rice wine vinegar, garlic, and sugar.
• Give everything a good mix and then set it aside. The longer you leave it to marinade, the stronger the flavours will be. 

STEP 3: ASSEMBLY

• In a small bowl, combine 1 tablespoon rice wine vinegar, ½ tablespoon sugar, and ¼ tablespoon salt. Pour it over your rice and combine thoroughly. Taste your rice and season more based on your preference.
• Preheat the oven to 200C (390F) or 180C (360F) Fan.
• Get your baking dish and spread the rice evenly along the bottom of the dish. 

• Top with your marinated tofu and radish, diced carrot, and spring onions. 
• Place in the oven for 20 minutes until golden.

STEP 4: ADD YOUR TOPPINGS

• Remove from the oven and add on your toppings: sliced avocado, sliced cucumber, furikake seasoning, sriracha, and mayonnaise.
• Then serve with your nori sheets as cutlery and enjoy!

LEFTOVERS

Storage: Store leftover vegan sushi bake in an airtight container in the fridge. Proper sealing helps maintain freshness and prevents the dish from absorbing odours from the fridge. To preserve the texture and flavours, remove any avocado slices before storing, as avocados tend to brown over time. Leftovers can be refrigerated for up to 2-3 days.

Heating: To reheat leftover vegan sushi bake, preheat the oven to 350°F (175°C). Place the refrigerated dish, covered with foil, in the oven for about 15-20 minutes or until heated through. Alternatively, microwave individual portions for 1-2 minutes, checking periodically to ensure even heating. Avoid overcooking, as it can make the rice dry. You can also eat the sushi bake cold, like regular sushi!

Freezing: For longer storage, vegan sushi bake can be frozen. Divide the leftovers into individual portions and place them in freezer-safe containers. Ensure the containers are airtight. Label the containers with the date for easy reference. Frozen vegan sushi bake can be stored for up to 2-3 months.

When ready to enjoy, defrost the frozen sushi bake in the fridge overnight. Reheat it following the methods mentioned above, either in the oven or microwave. Freezing is a convenient option for meal prepping, allowing you to have a delicious homemade meal readily available whenever you crave it!

RECIPE FAQS