Description
Indulge in the delightful flavors of our Vegan Sushi Bake, a perfect blend of comfort and nutrition that transforms traditional sushi into an easy, shareable dish. This plant-based twist features layers of seasoned sticky rice, creamy sriracha vegan mayo, and fresh vegetables, making it both delicious and visually appealing. Whether you’re hosting a family dinner or enjoying a cozy night in, this dish is sure to impress everyone at the table. Quick to prepare and customizable with your favorite toppings, it’s a versatile option that brings joy to any meal occasion.
Ingredients
Scale
- 2 cups cooked short-grain sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup vegan mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce or tamari
- 1 small cucumber, diced
- 1 small carrot, shredded
- 1 ripe avocado, diced
- 2 stalks green onions, chopped
- 1 tablespoon toasted sesame seeds
- 2 nori sheets, crumbled or cut into strips
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- In a mixing bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt until well mixed.
- In another bowl, whisk together the vegan mayonnaise, sriracha sauce, and soy sauce until smooth.
- Spread the seasoned rice evenly in the baking dish and press down gently to create an even layer.
- Layer the creamy sauce over the rice and smooth it out evenly.
- Top with shredded carrots and diced cucumber.
- Bake for 12 to 15 minutes until golden and bubbling.
- Let cool for about 5 minutes before serving.
- Garnish with diced avocado, chopped green onions, sesame seeds, and crumbled nori.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg