Description
A delicious and easy vegan sushi bake that combines all the flavors of sushi in a convenient casserole form.
Ingredients
Scale
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup nori sheets, torn
- 1 cucumber, diced
- 1 avocado, sliced
- 1 cup carrots, grated
- 1/2 cup green onions, chopped
- 1/4 cup sesame seeds
- Soy sauce for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, remove from heat and stir in the vinegar mixture.
- Spread the rice evenly in a baking dish and press it down.
- Layer the torn nori sheets over the rice.
- Add the diced cucumber, sliced avocado, grated carrots, and chopped green onions on top.
- Sprinkle sesame seeds over the top.
- Bake for 15 minutes.
- Serve with soy sauce.
Notes
- Feel free to add your favorite vegetables.
- Adjust the seasoning according to taste.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan Sushi Bake, Sushi Casserole, Plant-Based Sushi