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The Best Vegan Sushi Bake Recipe

Easy vegan sushi bake. No rolling required. Perfect for sharing.

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Prep Time 30 minutes
Course Main Dish
Cuisine Japanese-inspired

Ingredients
  

Sushi Rice

  • 2 cups sushi rice
  • 3½ cups water
  • ¾ teaspoon salt
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar agave nectar, or coconut sugar
  • 2 teaspoons sesame oil

Tofu Topping

  • ¼ cup olive oil
  • 14 oz extra-firm tofu pressed and dried
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons vegetarian oyster sauce
  • 1 tablespoon sriracha or sambal oelek
  • ¼ cup scallions thinly sliced
  • Sweet Potato Topping
  • 2 cups sweet potato 1 cm dice
  • ⅓ cup water
  • 4 teaspoons sesame oil
  • 1 tablespoon tamari
  • 1 tablespoon maple syrup
  • 2 teaspoons rice vinegar
  • 1 teaspoon shichimi togarashi optional

Sriracha Mayo

  • ½ cup vegan mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon rice vinegar

Wasabi Mayo

  • ⅓ cup vegan mayonnaise
  • 1¼ teaspoons wasabi powder or paste
  • ½ teaspoon spirulina powder optional, for color
  • 1 tablespoon sesame oil
  • 2 teaspoons tamari
  • 1 tablespoon rice vinegar

To Garnish and Serve

  • 1½ cups cucumber small dice
  • 3 scallions thinly sliced
  • 2 avocados diced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons vegan furikake
  • Roasted seasoned nori sheets

Instructions
 

  • In a medium pot, combine rice, water, salt, rice vinegar, sugar, and sesame oil. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes until tender. Remove from heat and let rest covered for 10 minutes.
  • Heat olive oil in a sauté pan over medium heat. Crumble tofu into the pan and cook for 7–8 minutes until lightly golden. Add tamari, vegetarian oyster sauce, sriracha, and scallions. Cook 2 more minutes, then set aside.
  • In a covered pan, combine sweet potatoes, water, sesame oil, tamari, maple syrup, rice vinegar, and shichimi togarashi. Cook over medium heat until tender and liquid is absorbed. Set aside.
  • Whisk all sriracha mayo ingredients until smooth.
  • Whisk all wasabi mayo ingredients until smooth.
  • Preheat oven to 375°F (190°C). Spread sushi rice evenly in a baking dish. Layer tofu topping, then sweet potatoes. Drizzle with sriracha mayo.
  • Bake uncovered for 15–20 minutes until heated through.
  • Garnish with cucumber, scallions, avocado, sesame seeds, wasabi mayo, and furikake. Serve warm with roasted nori on the side.

Notes

This vegan sushi bake is best enjoyed fresh, but leftovers are delicious the next day. Serve with extra nori, chili oil, or soy sauce on the side if desired.