Vegan Sushi Bake a creamy, savory, and satisfying vegan twist on sushi, this baked casserole layers seasoned rice, marinated tofu, and a spicy mayo-inspired sauce. It’s a comforting, oven-baked version of a sushi roll that’s perfect for sharing at potlucks, weeknight dinners, or casual gatherings.
Why You’ll Love This Recipe
I love how this vegan sushi bake delivers all the bold flavors of traditional sushi without the need for rolling. It’s quick to prep, highly customizable, and baked to golden perfection for a warm, hearty take on a typically cold dish. The spicy mayo adds richness, the tofu gives it a protein boost, and the sushi rice keeps everything satisfyingly sticky and cohesive. It’s also naturally dairy-free, egg-free, and nut-free, making it friendly for many diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked sushi rice
1 tbsp maple syrup
1 block (14 oz) extra-firm tofu, pressed and crumbled
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp salt
1 tbsp sriracha
1 tbsp lemon juice
1/4 cup vegan mayo
1 tsp garlic powder
1 avocado, sliced
1/4 cup chopped green onions
1 tbsp sesame seeds
1 sheet nori, crushed or finely shredded
Optional: Pickled ginger and extra sriracha for serving
Directions
I start by preheating my oven to 375°F (190°C).
In a bowl, I mix the cooked sushi rice with rice vinegar, maple syrup, and salt. Then I press it evenly into a lightly greased 8×8-inch baking dish.
In another bowl, I toss the crumbled tofu with soy sauce, sesame oil, and sriracha. I sauté this mixture over medium heat for about 5–7 minutes until it browns lightly. Then I spread it on top of the rice layer.
I whisk together the vegan mayo, lemon juice, and garlic powder in a small bowl. Half of this spicy mayo goes over the tofu layer.
I bake the casserole for 20 minutes, letting the top get golden and slightly crispy.
After baking, I top it with sliced avocado, chopped green onions, sesame seeds, and shredded nori. The remaining mayo sauce gets drizzled on top.
I like to serve it warm with pickled ginger and a little extra sriracha on the side.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per serving: 310 kcal
Variations
Spicy Jackfruit Bake: I sometimes swap tofu for shredded jackfruit for a different texture.
Crunchy Top Layer: I sprinkle crushed seaweed chips or panko breadcrumbs for added crunch.
Different Sauces: I’ve used wasabi mayo or a peanut-ginger drizzle for a fun fusion twist.
Add Veggies: Diced cucumbers, shredded carrots, or edamame can be mixed into the tofu layer.
Gluten-Free Option: I use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions for 1–2 minutes. I always add a splash of water or extra sauce before reheating to keep it moist.
Related Recipes:
- Strawberry Shortcake Cheesecake Dessert Sushi Rolls
- Mayo Parmesan Chicken
- Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa
FAQs
How can I make this soy-free?
I use chickpea tofu or mashed chickpeas instead of soy-based tofu and replace soy sauce with coconut aminos to make this recipe soy-free.
Can I make this ahead of time?
Yes, I often assemble the layers (without baking) a day ahead, store the dish covered in the fridge, and bake it just before serving.
What kind of tofu works best?
I always go with extra-firm tofu that’s been well-pressed. It holds up during sautéing and doesn’t get mushy in the bake.
Is this dish freezer-friendly?
I don’t recommend freezing it, as the texture of the rice and tofu changes after thawing. It’s best enjoyed fresh or within a few days from the fridge.
What if I don’t have sushi rice?
I’ve made this with short-grain white rice as a substitute, and it still works well. The key is using sticky rice to hold the base together.
Conclusion
This vegan sushi bake is one of my favorite comfort-food dishes—it’s full of bold flavor, simple to make, and a fun twist on classic sushi. Whether I’m serving it for friends or enjoying leftovers for lunch, it always hits the spot. It’s warm, filling, and easy to customize based on what I have on hand. If I’m craving sushi but want something cozy and easy, this is my go-to.
📖 Recipe:
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Vegan Sushi Bake
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A creamy, savory vegan twist on sushi, this baked casserole layers seasoned sushi rice, marinated tofu, and spicy vegan mayo for a warm, comforting dish perfect for sharing or meal prep.
Ingredients
2 cups cooked sushi rice
2 tbsp rice vinegar
1 tbsp maple syrup
1/2 tsp salt
1 block (14 oz) extra-firm tofu, pressed and crumbled
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sriracha
1/4 cup vegan mayo
1 tbsp lemon juice
1 tsp garlic powder
1 avocado, sliced
1/4 cup chopped green onions
1 tbsp sesame seeds
1 sheet nori, crushed or finely shredded
Optional: Pickled ginger and extra sriracha for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the cooked sushi rice with rice vinegar, maple syrup, and salt. Press evenly into a lightly greased 8×8-inch baking dish.
- In another bowl, toss the crumbled tofu with soy sauce, sesame oil, and sriracha.
- Sauté the tofu mixture over medium heat for 5–7 minutes until lightly browned. Spread over the rice layer.
- In a small bowl, whisk together vegan mayo, lemon juice, and garlic powder. Drizzle half over the tofu layer.
- Bake for 20 minutes, until the top is golden and slightly crispy.
- Top with sliced avocado, green onions, sesame seeds, and shredded nori.
- Drizzle with remaining mayo sauce and serve warm with pickled ginger and extra sriracha if desired.
Notes
Use tamari or coconut aminos for a gluten-free option.
Swap tofu for jackfruit or mashed chickpeas for a soy-free version.
Add diced cucumbers, shredded carrots, or edamame to the tofu layer for extra veggies.
Store leftovers in the fridge for up to 3 days; reheat with a splash of water or sauce to retain moisture.
Not freezer-friendly due to texture changes in rice and tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/4 of bake
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
