Dairy-Free Sushi Bake

Dive into the world of bold flavors and indulgent textures with this Dairy-Free Sushi Bake, a delicious twist on traditional sushi that’s perfect for sharing! This easy-to-make layered casserole features perfectly seasoned sushi rice, a creamy yet dairy-free spicy crab topping, and a sprinkle of savory furikake seasoning, all baked to golden perfection. Finished with crumbled nori and optional garnishes like green onions and sesame oil, this dish is a modern comfort food that’s both gluten-free (when using the right soy sauce) and allergy-friendly. Whether it’s a casual family dinner or a crowd-pleasing potluck dish, this sushi bake offers all the iconic umami flavors of sushi rolls in a warm, satisfying format—no rolling mat required. Serve it scooped with extra nori sheets or cucumber slices for the ultimate dairy-free indulgence!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 pound Crab imitation (surimi)
• 0.5 cup Dairy-free mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon Soy sauce (gluten-free if needed)
• 2 tablespoons Furikake seasoning
• 3 sheets Nori sheets
• 2 stalks Green onions (optional, for garnish)
• 1 teaspoon Sesame oil (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.

Step 3

In a rice cooker or stovetop pot, combine the rinsed rice with 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil on the stovetop, then reduce heat to low and simmer covered for 18-20 minutes. Once cooked, remove from heat and let it rest for 10 minutes.

Step 4

While the rice is cooking, prepare the sushi vinegar mixture by combining rice vinegar, sugar, and salt in a small bowl. Microwave for 10-15 seconds to dissolve the sugar and salt, then stir well.

Step 5

Transfer the cooked rice to a large mixing bowl and gently fold in the sushi vinegar mixture, ensuring the rice is evenly seasoned. Allow the rice to cool slightly.

Step 6

Chop the imitation crab (surimi) into small pieces and place them in a medium-sized bowl.

Step 7

In the same bowl, mix the chopped crab with dairy-free mayonnaise, Sriracha, and soy sauce until well combined.

Step 8

Spread the seasoned sushi rice evenly onto the bottom of an oven-safe 9x13-inch baking dish.

Step 9

Sprinkle a layer of furikake seasoning over the rice.

Step 10

Spread the crab mixture evenly on top of the rice layer.

Step 11

Crumble the nori sheets into small pieces and sprinkle them over the top of the crab mixture.

Step 12

Bake in the preheated oven for 20 minutes until heated through and slightly golden on top.

Step 13

Remove from the oven and let it cool slightly before serving. Garnish with chopped green onions and a drizzle of sesame oil if desired.

Step 14

Serve warm with additional nori sheets for scooping or as a side with cucumber slices. Enjoy!

Nutrition Facts

Serving size	(1735.7g)

Amount per serving	% Daily Value*
Calories	1988.2

Total Fat 98.9g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 0g
Cholesterol 90.7mg	0%
Sodium 9222.1mg	0%
Total Carbohydrate 223.6g	0%
Dietary Fiber 5.6g	0%
Total Sugars 47.5g
Protein 52.0g	0%

Vitamin D 0IU	0%
Calcium 150.4mg	0%
Iron 6.7mg	0%
Potassium 1222.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 10.4%

Carbs: 44.9%