Ahhh, the vegan sushi bake. I’ve actually had this dish on the back burner (to test) for a while and procrastinated with creating it. But, over the holidays, and a clearer mind – I served it to a friends gathering and all went well! So, in case you were wondering what sushi bake is, let me give you a brief description.
Sushi bake, in short, is sushi in a form of a casserole.
It’s far from traditional Japanese sushi, for sure. The adaption of this deconstructed sushi, likely, started in Hawaii. With Guam, following lots of Hawaii’s popularized food trends, we’ve learned to adapt this dish as our own; making it a staple for potlucks, special occasions, or (even) to create casually over dinner.
WHAT ARE THE LAYERS?
So, as mentioned, sushi bake is a deconstructed casserole style “sushi”. It’s layers are composed of the following:
- THE RICE – as the first bottom layer. This is, normally, prepared with short grain rice (or Japanese sticky rice) with rice vinegar, salt, and sugar.
- FURIKAKE FLAKES – as the second layer on top of the rice. Furikake flakes in Japanese cuisines is a type of seasoning you would find in onigiri, rice, and sushi. However, be careful, as store bought may contain bonito flakes. Always check the labels. If you are unable to find in your area, this seasoning comprises of: toasted sesame seeds, salt, sugar, and nori flakes.
- SPICY MAYO “SEAFOOD” – in the non-vegan version of sushi bake, crab meat or imitation crab meat is the main “protein. Sometimes, it’s also tuna. Since this is a vegan version, we’ll be using a combination of crispy tofu and king oyster mushrooms for a mix of texture. The mayonnaise sauce will be amplified, usually made with sriracha, however I will be using Sambal Oelek for this recipe. This is dynamite after all. I’ve also added some green onions and toasted sesame seeds as part of the topping – just because I’m extra.
WHAT YOU WILL NEED
Here are the key ingredients that you will need (full ingredient listing will be listed in the recipe below):
FOR THE RICE
- Any rice (short grain rice or Japanese sticky/sushi rice)
- Seasoned rice vinegar
- Sugar
- Salt
FOR THE SPICY MAYO “SEAFOOD” TOPPING
- King oyster mushrooms
- Extra firm tofu
- Green onions
- Toasted sesame seeds
- Vegan mayonnaise
- Chili garlic paste (Sambal Oelek)
- Agave
- Vegan cheese or cream cheese
- Garlic & onion powder
- Sesame oil
COMPLIMENTARY INGREDIENTS
- Nori sheets
- Furikake flakes
TEXTURE, TEXTURE, TEXTURE!
Texture (and bolder flavors) is what will differentiate this vegan sushi bake. I’ve tried different versions of what will mimic the best “seafood”. From young shredded jackfruit, heart of palm, just mushrooms alone, and tofu (both mashed and cubed). Truthfully, none of them worked for me individually.
So I decided to combine both king oyster mushrooms and crispy tofu. It’s a mix of texture that will make this sushi bake much more enjoyable.
- KING OYSTER MUSHROOMS – or trumpet mushrooms (you can also use regular oyster mushrooms) are the best mushrooms to use for this recipe. It’s firm enough to mimic seafood. Chop the oyster mushrooms into small pieces or chunks. Then, in order to release excess moisture, pan fry it in high heat and season with a little bit of salt and pepper. This will prevent the oyster mushrooms from releasing excess moisture when it’s mixed with the other topping ingredients.
- CRISPY TOFU – not crumbled tofu or raw tofu. You will be pan frying or baking until it’s golden brown and crispy all around. Be sure to season with a pinch of salt and pepper all around. Now, you might be wondering, why crispy? Mushrooms, in general, are softer and “gummier” in texture. You want something that will contrast the mushrooms and the rice. Plus, adding tofu will feel more “balanced” and heartier.
HOW TO PREPARE
Creating sushi bake requires a few steps. But if you need help, you can work around these steps. However, this is definitely an easy “bake” as each step doesn’t require too much work. Anyone can create it, including beginners in the kitchen.
- COOK YOUR RICE – Each rice has different directions, depending on the brand and the grain. Cook your rice to your preference or according to package instructions. Allow your rice to cool before mixing in the rice vinegar and seasonings.
- CREATE YOUR SPICY MAYO TOPPING – That includes prepping the mushrooms and tofu, green onions, sesame seeds, and your spicy-mayo sauce. Mix all ingredients together. You can always prepare this the night before if you are short on time.
- ASSEMBLE – Using a baking dish, start your layer with the rice. Then, work your way adding furikake flakes, seafood topping, and more furikake flakes.
- BAKE – At high heat for 20-30 minutes depending on your oven. You will know it’s done when the edges have slightly crisped.
OTHER SPECIAL NOTES
- Vegan cheese or vegan cream cheese – For this recipe, I used regular vegan shredded cheese (mozzarella) as I prefer it over cream cheese. Either one would be delicious, depending on how creamy you’d want it. Adding either one is an optional ingredient and you can skip it, however, it will add a better depth of flavor.
- Choosing the best rice – Japanese sushi rice would work best or short grain white rice. You can use Jasmine rice as well, however, it will be looser. Short grain or sushi rice is stickier which is ideal for creating sushi.
- Choose chili garlic paste over sriracha – since this is a dynamite sushi bake, meaning it’s meant to be spicier, choose a chili garlic paste such as Sambal Oelek over sriracha will add more fire to the dish. You can also switch it up with gochujang (however, it might be slightly tangier) as well. If you don’t have anything else on hand apart from sriracha, just add a bit more or add a few pinches of chili flakes.
LIKE THIS RECIPE? YOU MIGHT ALSO LIKE THE FOLLOWING:
Give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Subscribe to my mailing list for exclusive newsletters. Follow me on Instagram and don’t forget to tag me when you create the recipes.
Vegan Dynamite Sushi Bake
Servings 5 people
Equipment
- 1 11×7 baking dish
- non-stick frying pan
- 2 large mixing bowls
- whisk
- Spatula
Ingredients
SPICY-MAYO SAUCE
- ⅓ cup vegan mayonnaise
- 1-2 tbsp chili garlic paste (I used sambal oelek, see notes)
- ½ tbsp agave or maple syrup
- ¼ cup vegan shredded cheese or vegan cream cheese (optional, see notes)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sesame oil
- kosher salt & black pepper to taste
FOR THE TOPPING
- 4 large king oyster mushrooms chopped into small pieces
- 1/2 block (14oz) extra firm tofu (pressed) chopped into small pieces
- 2 stalks green onions thinly sliced
- 2 tsp toasted sesame seeds
- cooking oil for pan frying
- furikake mix (make sure it's vegan)
- kosher salt & pepper
FOR THE RICE
- 3 cups short grain or Japanese rice cooked
- ¼ cup seasoned rice vinegar
- ½ tbsp granulated sugar
- 1 tsp kosher salt (or to taste)
OTHER COMPLIMENTARY INGREDIENTS
- nori sheets or dried seaweed
Instructions
FOR THE SPICY MAYO SAUCE
- Using a small mixing bowl, whisk together all ingredients such as the vegan mayonnaise, chili garlic paste, agave, vegan cheese, garlic/onion powder, sesame oil, and salt & pepper to taste. Whisk thoroughly until well combined.
FOR THE TOPPING PREPARATION
- Preheat frying pan with a splash of oil (more or less a tablespoon) in medium heat.
- Once fully heated, pan fry small tofu cubes and season with salt and pepper all around. Pan fry until most sides ar golden brown and crisp. Set aside tofu on a separate bowl/plate once it is cooked all around.
- Using the same amount of heat, pan fry small cubed mushrooms until each side are golden brown on each side or until mushrooms start to sweat. Once cooked and shriveled into size, combine with tofu.
- Turn off heat. Now, combine chopped green onions and toasted sesame seeds with tofu and mushroom mix. Allow it to cool for about 10-15 minutes.
- Pour spicy mayonnaise mixture to the tofu / mushroom dry ingredients. Mix until all ingredients are well combined. Set aside OR store in an airtight container (and refrigerate) if you decide to make this topping in advance.
FOR THE RICE
- Cook rice according to instructions provided on the packet.
- Once cooked, place in a mixing bowl and allow to cool off for 15-20 minutes before handling.
- Once rice is slightly cooled, combine rice vinegar, sugar, and salt to taste. Mix all together until sugar and vinegar has been thoroughly combined with rice.
ASSEMBLY
- Preheat oven to 400°F.
- In a baking dish, begin assembling the layers of the sushi bake, starting with the seasoned rice.
- Spread rice all throughout the baking dish using the back of a spatula, a spoon, or clean hands. If the rice is too sticky and unmanageable, dip the spatula / spoon, or hands in lukewarm water to dampen. Flatten the layer until it is compact.
- Season a generous layer of furikake flakes on top of the rice.
- Place the tofu and mushroom mayo topping as the last layer above the furikake flakes and rice. Spread in an even layer until all corners an sides are covered. Press with the back of a spatula or spoon to keep the layers compact.
BAKING / SERVING
- Place sushi bake in oven for 20-30 minutes or until edges has slightly crisp.
- Remove from the oven and sprinkle with the last layer of furikake flakes.
- Allow to cool before serving.
- To be enjoyed in squares or slices wrapped with nori sheets!
Notes
- Vegan cheese or vegan cream cheese – For this recipe, I used regular vegan shredded cheese (mozzarella) as I prefer it over cream cheese. Either one would be delicious, depending on how creamy you’d want it. Adding either one is an optional ingredient and you can skip it, however, it will add a better depth of flavor.
- Choosing the best rice – Japanese sushi rice would work best or short grain white rice. You can use Jasmine rice as well, however, it will be looser. Short grain or sushi rice is stickier which is ideal for creating sushi.
- Choose chili garlic paste over sriracha – since this is a dynamite sushi bake, meaning it’s meant to be spicier, choose a chili garlic paste such as Sambal Oelek over sriracha will add more fire to the dish. You can also switch it up with gochujang (however, it might be slightly tangier) as well. If you don’t have anything else on hand apart from sriracha, just add a bit more or add a few pinches of chili flakes.
