Easy Vegan Sushi Bake with Soy Curls

This plant-based version of the viral sushi bake recipe just might become your holy grail dinner recipe. It's that good! With tangy sushi rice, rich and spicy sriracha mayo soy curls, and plenty of toppings, this easy vegan sushi bake is packed with texture and flavor! 

You Will Love This Recipe

• It's so fun. As a Midwesterner and a sushi lover, a sushi casserole is simply the perfect mash-up.
• It's easy. The most challenging part of making sushi rolls is the actual rolling. Skip that step entirely, but still satisfy those sushi cravings! 
• It's full of flavor. Just because this is a vegan version of a viral recipe doesn't make it any less flavorful! Tangy sushi rice, soy curls coated in a creamy sriracha sauce, and plenty of seasoning make this recipe epicly packed with classic sushi flavors. 

Ingredients and Substitutions

1. Sushi rice: Also referred to as medium or short-grain Japanese rice or glutinous rice, this rice is nice and sticky for the perfect soft sushi texture. Another short or medium-grain white rice will also work just fine here.   
2. Water: To cook the rice in. 
3. Rice vinegar: Adds tang and acidity. Another milder vinegar, such as apple cider or white wine, could also work in a pinch. 
4. Sesame oil: Lends umami flavor and creates a nice coating on the rice. For an oil-free version, you could substitute soy sauce or tamari. 
5. Furikake rice seasoning: Made from sesame seeds, seaweed, and other spices, furikake seasoning adds a lot of sushi flavor. If you can't find any, add some shredded nori and toasted sesame seeds. 
6. Soy curls: Take on fantastic flavor and meaty texture to mimic imitation crab meat for this sushi bake. Shredded super-firm tofu could make a decent replacement in a pinch! 
7. Veggie broth: Lends flavor to the soy curls. Use your favorite vegan broth or stock. 
8. Tamari or soy sauce: Adds more umami and saltiness for the soy curls to soak up. 
9. Vegan mayo: Adds creaminess. Store-bought or homemade should both work here. Vegan cream cheese could make a suitable substitute. 
10. Sriracha: Adds mild heat for the sriracha mayo soy curl layer. Not a fan of spicy? Just skip it. 
11. Sugar: A touch of sweetness helps to elevate all the spicy and savory flavors. Maple syrup or another sweetener could also add that touch of sweetness.  
12. Avocado: Adds fresh vegetal flavor and creaminess for all the California roll vibes. 
13. Cucumber: Brings the crisp crunch sushi lovers know and love. 
14. Green onions: Add a bit of pungent and vegetal flavors to make this casserole dish feel nice and light. 
15. Sesame seeds: An optional topping for adding a little more savory flavor. 
16. Roasted seaweed snack: I love using roasted seaweed sheets or quarters of nori to scoop up bites of sushi bake. This is totally optional, though! 

Instructions

1. Simmer: Cook the rice in 2 cups of water according to package directions in a medium saucepan or rice cooker.

2. Soak: Add the soy curls to a large mixing bowl. Pour the vegetable broth and soy sauce over the top, ensuring that all soy curls are submerged. Set this aside to soak for 10 minutes. Preheat the oven to 400°F (200°C).

3. Layer: When the rice has finished cooking, stir in the rice vinegar, sesame oil, and salt until evenly distributed. Then, transfer the rice to a 13x9 baking dish and use a spoon to smooth it out into an even layer. Once even, sprinkle the rice layer evenly with furikake seasoning.

4. Strain & Shred: Strain the soy curls, gently squeezing them to remove excess moisture. Transfer the curls back into the mixing bowl. If desired, pull some of the larger soy curl pieces into thinner shreds using your fingers or two forks.

5. Coat: To the bowl of soy curls, add the mayonnaise, sriracha, sugar, and rice vinegar. Use a large spoon or spatula to mix the ingredients until the soy curls are evenly coated. Transfer the soy curls to the baking dish and spread them evenly over the rice layer. Evenly sprinkle with furikake seasoning.

8. Serve: Once baked, arrange the sliced avocado, cucumber, and green onions as desired. Serve with seaweed snack on the side for scooping sushi bake into before eating.

Storage

• Make-ahead: Save time by making the sushi rice up to 3 days in advance. 
• Store: Leftovers will keep in an airtight container for 3-5 days. 
• Reheat: Store toppings separately. Reheat the sushi and bake in the microwave for 2-3 minutes until heated through. Then, top with green onion, cucumber, and avocado slices before digging in. 

Variations

• Sushi bake cups: Make sushi bake in muffin cups for individual servings! Add a nori sheet or a couple sheets of roasted seaweed snack to the bottom of each muffin cup before adding the rice and soy curl layers.
• Vegan sushi rolls: Instead of making sushi in casserole form, try rolling them up! Cut avocado into slices and julienne the cucumber. Then, Layer some rice on about ⅔ of a piece of nori, followed by a line of soy curl filling, avocado, green onions, and cucumber. Then, add a bit of water to the bare ⅓ of nori before tightly rolling it up! 

Tips 

• For meal prep, you can divide the ingredients into 6 oven-safe meal prep containers. Once baked, allow them to cool on the counter for about an hour before placing them into the fridge.
• Pack more veggies into this dish by adding mushrooms (oyster or shiitake mushrooms would both be delish) or strips of bell pepper or carrots! 
• Haven't tried soy curls before? No worries! Check out my collection of soy curl recipes for some inspo!
• While delish, this dish is nowhere near authentic. If you are on the hunt for authentic vegan Japanese recipes, check out Plant-Based Matters' recipes!
• Eco tip: Store your green onions upright in a glass with a bit of water like a bouquet; they will last for over a month! 

FAQ