Vegetarian Sushi Bake

Get ready to elevate your sushi game with this irresistible Vegetarian Sushi Bake, a deconstructed, oven-baked twist on traditional sushi rolls that’s perfect for parties, potlucks, or an easy weeknight dinner. This layered casserole combines perfectly seasoned sushi rice, a creamy blend of cream cheese, mayonnaise, and sriracha, and fresh vegetables like shredded carrots and diced cucumber for a harmonious blend of flavors and textures. Topped with crumbled nori, green onions, sesame seeds, and optional avocado slices for a finishing touch, this dish offers all the sushi flavors you love in a warm, comforting bake. Completely customizable and vegetarian-friendly (with an option for imitation crab), this sushi casserole is both crowd-pleasing and incredibly simple to prepare. Serve it with extra soy sauce and sriracha to bring out even more delicious flavor!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 4 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 8 ounces Cream cheese, softened
• 0.5 cup Mayonnaise
• 1 tablespoon Soy sauce (low-sodium)
• 2 teaspoons Sriracha
• 1 cup Carrot, finely shredded
• 1 cup Cucumber, finely diced
• 2 sheets Nori sheets, crumbled
• 2 stalks Green onions, chopped
• 1 whole Avocado, sliced (optional)
• 2 tablespoons Sesame seeds
• 1 cup Imitation crab (optional, vegetarian-friendly)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the sushi rice thoroughly under cold running water until the water runs clear. Combine the rice and 2.5 cups water in a medium pot and bring to a boil.

Step 3

Reduce the heat to low, cover, and cook the rice for 18-20 minutes, or until fully cooked. Remove from heat and let it sit (covered) for 10 minutes.

Step 4

In a small microwave-safe bowl, mix the rice vinegar, sugar, and salt. Microwave for 30 seconds, then stir until dissolved. Pour this mixture over the cooked rice and fold it gently to combine. Spread the seasoned rice evenly into a 9x13-inch baking dish.

Step 5

In a large mixing bowl, combine the softened cream cheese, mayonnaise, soy sauce, and sriracha. Mix until smooth. Add the shredded carrot, diced cucumber, and optional imitation crab (omit if fully vegetarian). Mix until well incorporated.

Step 6

Spread the creamy vegetable mixture evenly over the sushi rice in the baking dish.

Step 7

Top the dish with crumbled nori sheets, chopped green onions, sesame seeds, and optional avocado slices.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the top is slightly golden and bubbly.

Step 9

Remove from the oven and allow to cool for 5 minutes before serving. Serve with extra soy sauce and sriracha on the side.

Nutrition Facts

Serving size	(2326.0g)

Amount per serving	% Daily Value*
Calories	3072.3

Total Fat 201.4g	0%
Saturated Fat 61.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 416.0mg	0%
Sodium 6373.8mg	0%
Total Carbohydrate 269.2g	0%
Dietary Fiber 22.6g	0%
Total Sugars 64.8g
Protein 57.1g	0%

Vitamin D 0IU	0%
Calcium 502.2mg	0%
Iron 8.5mg	0%
Potassium 2778.8mg	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: 58.1%

Protein: 7.3%

Carbs: 34.5%