Soy-Free Sushi Bake

Get ready to elevate your weeknight dinners with this irresistible Soy-Free Sushi Bake! Perfectly seasoned sushi rice forms the base of this flavorful, layered casserole, topped with a creamy mix of imitation crab or shredded chicken and dairy-free mayo for a rich, satisfying bite. Creatively crafted for those avoiding soy, this dish is finished with fresh toppings like avocado, cucumber, and crumbled seaweed snacks for a delightful combination of textures and flavors. Toasted sesame oil and a touch of sriracha (if you like a spicy kick) add depth to this oven-baked twist on traditional sushi. Ready in under an hour and ideal for sharing, this gluten-free and soy-free sushi bake is a crowd-pleasing star for family meals or potlucks alike.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups White sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1.5 tablespoons Maple syrup
• 1 teaspoon Salt
• 2 cups Imitation crab or cooked shredded chicken (soy-free)
• 0.5 cup Dairy-free mayonnaise
• 1 tablespoon Sriracha (optional for spice)
• 2 Avocado, diced
• 6 sheets Seaweed snacks (soy-free)
• 1 Cucumber, diced
• 1 teaspoon Toasted sesame oil
• 2 Scallions, thinly sliced
• 1 tablespoon Black or white sesame seeds
• 1 teaspoon Lemon juice

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rice and water in a medium-sized pot, cover, and bring to a boil. Reduce heat to low and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

Step 2

Once cooked, transfer the rice to a large mixing bowl. In a small bowl, mix the rice vinegar, maple syrup, and salt. Pour this mixture over the rice and gently fold to combine. Spread the rice evenly in a greased 9x13-inch baking dish.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

In a medium bowl, mix the imitation crab (or shredded chicken), dairy-free mayonnaise, sriracha (optional), toasted sesame oil, and lemon juice until well combined. Spread this mixture over the sushi rice in an even layer.

Step 5

Bake the sushi casserole in the preheated oven for 15-20 minutes, or until lightly golden on top.

Step 6

While the sushi bake is in the oven, prepare the toppings. Dice the avocado and cucumber, thinly slice the scallions, and crumble the seaweed snacks into small pieces.

Step 7

When the sushi bake is done, remove it from the oven and let it cool for 5 minutes. Top it with the diced avocado, cucumber, scallions, crumbled seaweed snacks, and sesame seeds.

Step 8

Serve warm with additional seaweed snacks on the side for scooping, or let cool to room temperature before serving. Enjoy!

Nutrition Facts

Serving size	(2157.0g)

Amount per serving	% Daily Value*
Calories	2608.2

Total Fat 155.0g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 94.4mg	0%
Sodium 7521.6mg	0%
Total Carbohydrate 255.0g	0%
Dietary Fiber 28.2g	0%
Total Sugars 55.7g
Protein 61.6g	0%

Vitamin D 0IU	0%
Calcium 338.3mg	0%
Iron 7.8mg	0%
Potassium 2697.2mg	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: 52.4%

Protein: 9.3%

Carbs: 38.3%