Easy Vegan Sushi Bake with Sriracha Tofu
This gorgeous Japanese-inspired dish is essentially a vegan California roll in a casserole format. The vegan fish is made from store-bought baked sriracha tofu, which is grated to create a flaky texture. Adapted from my Easy Spicy Tofu Sushi Rolls, this recipe makes a festive appetizer, but also makes a fun, casual family-style dinner. This Vegan Sushi Bake is a huge crowdpleaser to herbivores and omnivores alike!
Sushi Bakes have become quite popular, so why not create a vegan version?! And the filling from my Tofu California Rolls makes an absolutely DELICIOUS and creamy top layer for this plant-based recipe.
I hope you enjoy this vegan sushi dish, one of our family favorites!
Ingredients for Vegan Sushi Bake
- sriracha baked tofu: Creates the perfect vegan crab for sushi as it turns out! Silky, smooth, and creamy, the texture of the baked tofu is surprisingly similar to sushi crab meat, especially when blended with some vegan mayo. It also makes this recipe super easy and quick to prepare. Sriracha tofu is available nationwide in grocery stores. My go-to (can’t live without!) is Trader Joe’s sriracha tofu.
- vegan mayonnaise: Adds the creaminess to this filling, just like in California rolls. I prefer Vegenaise brand.
- lemon juice: Adds a bright freshness.
- sriracha (optional): For spice lovers, I highly recommend a additional tablespoon or two of sriracha sauce…not only does it add the perfect heat, it also brings a little tang and sweetness to the sushi bake. And just remember, that plain rice below the tofu mixture tempers a lot of the heat!
- sea salt: Just a touch to bring the flavors together.
- green onions: Adds freshness and color.
- cooked sushi rice: The base layer to the bake!
- rice vinegar: Mildly flavors the sushi rice.
- avocado : Because everything is better with avocado on top!
- cucumber: A natural choice to complement sushi, serve cucumber slices alongside the sushi bake just like you would a cracker for a dip…it will add that cool refreshing crunch that complements the cooked dish
- snack-size nori sheets: What is sushi without seaweed? Snack size nori sheets make the perfect scooper for this dip!
- sesame seeds (optional): Sprinkle over bake if you have them on hand for a festive topper and added texture.
Substitutions
Can’t find sriracha baked tofu? Another baked tofu flavor like teriyaki or sesame ginger or braised tofu will work. The flavor may vary slightly but adding the additional sriracha will help the flavor become more similar to sriracha tofu.
Chives can replace green onions as well.
How to Make this Easy Vegan Sushi Bake
- Set oven to 400℉.
- Spray baking dish (see note about sizing at bottom of recipe card).
- Season cooked sushi rice with rice vinegar. Mix to combine.
- Using the largest holes (coarsest) on grater, grate the sriracha tofu.
- Transfer tofu to medium bowl. Carefully combine grated tofu, vegan mayo, sea salt, lemon juice, and sriracha with spoon or fork.
- Taste filling. Adjust seasoning as needed: sriracha for more heat, mayo for more creaminess, lemon for more brightness, sea salt for more savoriness.
- Scoop rice into pan and pat down until even. If using a larger pan, leave approx. 1 inch around the outside as shown in photo below.
- Now scoop filling out of bowl and on to sushi rice. Pat down until even.
- Mix mayo, sriracha, and water into squirt bottle or small jar. Drizzle across sushi and save the rest for serving.
- Sprinkle sesame seeds on top.
- Bake for 13 minutes; topping will darken to pretty golden color.
- Take sushi out of oven and allow to cool for 10 minutes.
- Garnish with more green onion and avocado slices. If you want, you can use a damp paper towel to remove any sauce splotches from sides of pan (although cucumber and nori will cover them).
- Add cucumber and nori sheets around sides. Serve with spoon and additional mayo/sriracha sauce and soy sauce on side.
Make Ahead & Storage
This dish can be made up to one day ahead. Simply prep the dish (through step 10) but do not bake until ready to serve. Cover and store in refrigerator if prepping more than 2 hours before baking.
Prior to baking, take sushi our of fridge and let sit on counter for 20 minutes to get back to room temperature before baking.
Store leftovers in refrigerator (without avocado or nori sheets) for up to 5 days. I do not recommend freezing.
Serving Suggestions
Serve as an appetizer at a potluck or as a first course to a Japanese-inspired meal.
Or serve as a main course family style with a seaweed salad, Japanese green salad with ginger dressing, and/or other sushi like this hearts of palm sushi rolls.
If you like this recipe, you may also enjoy:
- Vegan California Rolls with Sriracha Tofu
- Vegan Sushi Rolls with Hearts of Palm
- All of my Vegan Appetizer Recipes
Tried this recipe? I would love to know what you thought! Please rate and review below!
Cheers!
–Jenn
Easy Vegan Sushi Bake with Sriracha Tofu
Equipment
- baking dish, 9 x 14 or 8 x 11 see note below
- squirt bottle optional
Ingredients
Topping
- 14 oz sriracha baked tofu (2 packages) I use Trader Joe's brand
- 5 tbsp vegan mayonnaise I prefer Veganaise brand
- 1/2 tsp sea salt
- 4 tsp lemon juice
- 1- 1 1/2 tbsp sriracha optional
- 2 green onions, chopped, divided green part only
Rice
- 2 1/2 cups cooked sushi rice
- 1/4 cup rice vinegar
Topping Before Baking
- 1 tbsp vegan mayo
- 1 tbsp sriracha
- 1/2 tsp water
Toppings After Baking
- 1 tbsp sesame seeds, divided optional
- 1/2 small/medium avocado, sliced
Serving
- 1 cucumber, sliced
- 30+ sheets nori sheets (snack size) have more on standby!
Instructions
- Cook sushi rice according to packaging instructions.
- Set oven to 400℉.
- Spray baking dish (see note about sizing below).
- Using the largest holes (coarsest) on grater, grate the sriracha tofu.
- Transfer tofu to medium bowl. Carefully combine grated tofu, vegan mayo, sea salt, lemon juice, and sriracha with spoon or fork.
- Taste filling. Adjust seasoning as needed: sriracha for more heat, mayo for more creaminess, lemon for more brightness, sea salt for more savoriness.
- Season cooked sushi rice with rice vinegar. Mix to combine.
- Scoop rice into pan and pat down with spoon or wet fingers until even. If using a larger pan, leave approx. 1 inch around the outside. See photos above.
- Now scoop filling out of bowl and on to sushi rice. Pat down until even.
- Mix mayo, sriracha, and water into squirt bottle or small jar. Drizzle across sushi and save the rest for serving.
- Sprinkle sesame seeds on top.
- Bake for 13 minutes; topping will darken to pretty golden color.
- Take sushi out of oven and allow to cool for 10 minutes.
- Garnish with more green onion and avocado slices. If you want, you can use a damp paper towel to remove any sauce splotches from sides of pan (although cucumber and nori will cover them).
- Add cucumber and nori sheets around sides. Serve with spoon and additional mayo/sriracha sauce and soy sauce on side.
Notes
Nutrition
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