Go Back Email Link

Vegan Sushi Bake

A no-roll, plant-based twist on spicy tuna sushi bake, layered sushi rice and spicy sriracha tofu, baked until warm and topped with all your favorite sushi fixings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course: Main Course
Cuisine: Japanese
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Rice
  • 2 cups sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Tofu
  • 1 block extra-firm tofu pressed
  • 3 tbsp vegan mayo
  • 1 tbsp sriracha
  • 1 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 2 green onions sliced
Toppings
  • Furikake seasoning
  • 1 avocado sliced
  • 1 cucumber sliced
  • Extra sriracha for drizzling
  • Extra vegan mayo for drizzling
  • Sesame seeds
  • Nori sheets

Equipment

  • rice cooker or medium saucepan
  • 9x13 baking dish
  • mixing bowls
  • spatula or rice paddle
  • tofu press (or a heavy pan and paper towels)

Method
 

  1. Cook sushi rice, stir in rice vinegar, sugar, and salt while warm.
  2. Press tofu 15 minutes, then crumble or dice.
  3. Whisk vegan mayo, sriracha, soy sauce, sesame oil, and rice vinegar. Fold in tofu and green onions.
  4. Preheat oven to 400°F. Press seasoned rice into a baking dish as an even base layer.
  5. Spread tofu mixture evenly over the rice.
  6. Bake 15-18 minutes, until warmed through and lightly golden at the edges.
  7. Top with furikake, avocado, cucumber, and sesame seeds. Drizzle with extra sriracha and mayo.
  8. Serve warm with nori sheets for scooping.

Notes

  • Press the tofu for a full 15 minutes, don't skip it. Excess moisture is the main reason the tofu layer turns watery instead of holding its texture.
  • Press the rice layer firmly and evenly before adding the tofu on top. A loosely packed base is the most common reason this falls apart when scooped.
  • Add fresh toppings (avocado, cucumber) right before serving, not before baking, they hold their texture and color much better this way.
  • For meal prep, store the rice and tofu mixture separately and combine just before eating, see the full meal prep section above for details.
  • This recipe is easily doubled for a crowd, just use a larger baking dish and add a few extra minutes to the bake time.