Vegan Sushi Bake is the perfect solution that will satisfy your sushi cravings with ease. All the classic flavors in sushi are baked until golden perfection and enjoyed with some nori and avocado.
Originally posted on September 22th, 2022. Modified on June 24th, 2025.
What is Vegan Sushi Bake?
Sushi Bake is essentially a sushi casserole usually made with spicy salmon or surimi. In this plant-based version, I used firm tofu and marinated it in a spicy (vegan) mayo sauce!
Sushi Bake is much easier to make than traditional sushi, and fun to make and eat. If you are craving sushi but are too tired to make the rolls, this Vegan Sushi Bake is the perfect solution! It's also perfect to take to a potluck, or dinner party. This recipe is full of classic sushi flavors from the nori sheet, spicy sriracha & mayo and furikake rice seasoning!
Ingredients and substitutions
First, make the rice like with traditional sushi:
- You can use short-grained or sushi rice. Other types of white rice would also work for this recipe (jasmine or basmati).
- Cook on the stove top or in the rice cooker like you would with normal rice.
- Then season with sugar, salt and rice vinegar.
To make the Tofu filling, you'll need:
- Tofu: I chose regular firm tofu for this recipe
- Vegan mayonnaise
- Sriracha
- Sesame oil
- Green onions: can swap with coriander
After baking the sushi, add optional toppings to the sushi bake for more flavors:
- Avocado slices
- Cucumber slices
- White or black sesame seeds
- A generous drizzle of sriracha & vegan mayo
Other alternatives to topping are:
- Shredded nori
- Shredded carrots
How to make Vegan Sushi Bake
Thinly cut the firmed tofu and green onion into small equal-sized pieces.
Thinly slice the tofu into cubes
Marinate the tofu cubes with the soy sauce, vegan mayo, sriracha and chopped scallions.
In a baking dish, assemble the layers of the vegan sushi bake:
In a baking dish, spread the cooked rice evenly as the base layer.
Layer the marinated tofu on top of the rice.
Bake the Sushi Bake in the oven for 15-20 minutes or until the top layer turns slightly golden. Top with avocado, cucumber slices, sriracha, vegan mayo and sesame seeds.
Bake the Sushi dish until golden and crispy.
Add the toppings.
How to serve this recipe?
You can serve this by scooping with a spoon or nori. Make sure to grab all the ingredients so that you can have all the flavors in that magic bite!
Substitutions
- Sushi Rice: If you don't have sushi rice, you can substitute it with short-grain white rice or brown rice. Keep in mind that the texture and stickiness may vary slightly.
- Rice Vinegar: If you don't have rice vinegar, you can use apple cider vinegar or white vinegar as a substitute. However, rice vinegar provides the authentic sushi flavor.
- Vegetables: Feel free to customize the vegetable fillings based on your preference. You can add ingredients like thinly sliced bell peppers, radishes, carrots or even shredded mushrooms for added variety.
Storage Tips
How to Store the Vegan Sushi Bake:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently scoop out individual portions and warm them in the microwave or bake them in the oven at a low temperature until heated through.
- Keep in mind that the texture of the Vegan Sushi Bake may change slightly upon reheating, but it will still be delicious.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Vegan Sushi Bake
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Vegan Sushi Bake is the perfect solution for your sushi cravings. Classic sushi flavors are baked until golden perfection!
Ingredients
Sushi Rice
- 2 cups sushi rice (or other types of white rice)
- 3 cups water
- 1 tsp salt
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 3 tbsp furikake
Tofu Filling
- 400 g firm tofu
- 2 tbsp soy sauce
- 2 tbsp vegan mayonnaise
- 1 tbsp sriracha
- 1 tsp sesame oil
- 2 tbsp chopped scallions
Toppings
- 2 nori sheet
- 1 avocado
- ½ cucumber
- vegan mayo & sriracha
- sesame seeds
Instructions
Make the Sushi Rice
- Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly.
- In a small bowl, combine the rice vinegar, sugar, and salt. Microwave the mixture for about 30 seconds to dissolve the sugar. Pour this vinegar mixture over the cooked rice and gently fold it in, ensuring that each grain is coated. Allow the rice to cool completely.
- Mix the rice with furikake seasoning.
Make the Marinated Tofu
- Thinly cut the firm tofu into small cubes.
- In a bowl, combine the tofu with the soy sauce, vegan mayonnaise, sriracha, sesame oil and chopped scallions.
Make the Sushi Bake
- Pre-heat the oven at 200°C (397°F).
- In a baking dish, spread the cooked rice evenly as the base layer. Layer the marinated tofu on top of the rice.
- Bake until golden & crispy (about 15-20 minutes), then top with avocado, cucumber slices, vegan mayo, sriracha and sesame seeds.
- Enjoy by wrapping it with a shredded nori sheet!
Notes
Feel free to customize the toppings with what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Fusion, Japanese
Rosalia Q. Figueroa says
I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
Veggie Anh says
hi, you can reach me at info@veggieanh.com
Lea says
Really nice recipe and easy to make! I added carrots and Paprika to the toppings. It’s nice that you can have many variants of this dish by just changing the toppings!
Veggie Anh says
Thank you Lea!
Lola says
We need more recipes like this, please. Vegan sushi is just about perfect for mid month cravings. Thank you.
Veggie Anh says
Thank you so much Lola!
Shrithika says
Looked really nice once it was baked but I felt the tofu was a bit lacking in flavor. I think maybe marinating the tofu in more soy sauce and sesame oil and letting it sit for a few minutes before adding the sriracha and mayo would add more umami. Otherwise I think the recipe is good.