Deliciously Easy Vegan Sushi Bake for Cozy Nights

This Vegan Sushi Bake combines rich flavors and fresh textures, perfect for cozy nights.

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Prep Time 30

Cook Time 15

Cooling Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Japanese, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Sushi Rice Short-grain sushi rice yields the best results.
1.25 cups Water
2 tablespoons Soy Sauce Use tamari or coconut aminos for gluten-free options.

For the Creamy Topping

0.5 cup Vegan Mayo Consider cashew cream or blended silken tofu as a substitute.
2 tablespoons Sriracha Adjust according to your heat preference.

For the Fresh Layer

1 cup Fresh Vegetables Customize based on what's on hand.
2-3 sheets Nori Sheets Crumble on top to impart a signature sushi flavor.

For the Finishing Touch

2 tablespoons Sesame Seeds Sprinkled on top for a delightful crunch.

Equipment

oven
Rice cooker
Baking Dish

Method

Step-by-Step Instructions

Rinse sushi rice under cold water until the water runs clear, then cook in a rice cooker with water for about 15-20 minutes until fluffy and sticky.
In a medium bowl, whisk together vegan mayo and sriracha until well combined.
Spread the warm sushi rice evenly in a greased baking dish, pressing down gently. Layer fresh vegetables on top.
Drizzle the spicy vegan mayo mixture over the veggies and sprinkle sesame seeds on top.
Crumble nori sheets over the top, preheat oven to 350°F (175°C), and bake for about 15 minutes.
Let cool for a few minutes, then serve in bowls or with sheets of nori.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Use a rice cooker for best results. Assemble just before baking for freshness. Customize ingredients to your liking.

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