Description
Experience the delightful fusion of flavors in this Vegan Sushi Bake, a comforting twist on traditional sushi. Layered with seasoned sticky rice, creamy sriracha vegan mayo, and fresh vegetables, this dish is perfect for busy weeknights or family gatherings. Not only does it cater to vegans, but it also pleases non-vegans with its mouthwatering taste and appealing presentation. In just 30 minutes, you can create a satisfying meal that encourages second helpings. Customize it with your favorite toppings for a truly personalized experience!
Ingredients
Scale
- 2 cups cooked short-grain sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup vegan mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce or tamari
- 1 small cucumber, diced
- 1 small carrot, shredded
- 1 ripe avocado, diced
- 2 stalks green onions, chopped
- 1 tablespoon toasted sesame seeds
- 2 nori sheets, crumbled or cut into strips
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a mixing bowl, combine sushi rice with rice vinegar, sugar, and salt until well-coated.
- In another bowl, whisk together vegan mayo, sriracha sauce, and soy sauce.
- Spread the seasoned rice evenly in the baking dish; cover with spicy mayo mixture.
- Top with diced cucumbers and shredded carrots.
- Bake for 12 to 15 minutes until golden at the edges.
- Garnish with avocado, green onions, sesame seeds, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: Approximately 150g
- Calories: 275
- Sugar: 3g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg