Go Back
–+ servings

Easy Vegan Sushi Bake with Sriracha Tofu

Jenn Freedman
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. This Vegan Sushi Bake is a huge crowdpleaser to herbivores and omnivores alike!
Serves about 12 as an appetizer or 5-6 as family style entree.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
resting time 10 minutes
Total Time 43 minutes
Course Appetizer, Main Course, pot luck
Cuisine American, Japanese, Vegan
Servings 12 people
Calories 133 kcal

Equipment

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

Baking Dish: This recipe can fit in a medium size baking dish (on or around 8 x 11). I like to use a larger dish (9 x 14) to allow for room around the sushi bake to place seaweed and cucumbers without overlapping with the sushi.
Storage: Store leftovers in refrigerator for up to 5 days (without avocado and nori). Do not freeze.
See above recipe card for make ahead instructions.

Nutrition

Calories: 133kcalCarbohydrates: 11gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 250mgPotassium: 130mgFiber: 2gSugar: 1gVitamin A: 395IUVitamin C: 8mgCalcium: 61mgIron: 1mg
Keyword plant-based sushi, spicy vegan sushi, tofu sushi rolls, vegan California roll, vegan sushi, vegan sushi bake
Tried this recipe?Let us know how it was!