Dairy-Free Baked Sushi
Delight in the rich, umami-packed flavors of Dairy-Free Baked Sushi—a modern twist on a traditional Japanese favorite that's both dairy-free and utterly indulgent! This oven-baked sushi recipe swaps out traditional ingredients for a vegan Japanese mayo and layers of goodness starting with perfectly seasoned short-grain sushi rice, savory nori, and a creamy, spicy mixture of imitation crab, soy sauce, and sriracha. Topped with fresh avocado slices, green onions, and nutty sesame seeds, this dish brings sushi to the dinner table in a warm, shareable format. Ready in under an hour, it’s perfect for sushi lovers seeking a unique, allergen-friendly option or a crowd-pleasing party treat. Serve it warm with a drizzle of soy sauce or extra sriracha for a flavor-packed experience! Keywords: dairy-free baked sushi, baked sushi recipe, dairy-free sushi, vegan sushi bake, easy baked sushi.
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Recipe Information
Ingredients
- 2 cups Short-grain sushi rice
- 2.5 cups Water
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 8 pieces Imitation crab sticks
- 0.5 cup Japanese mayonnaise (vegan)
- 2 tablespoons Soy sauce
- 2 stalks Green onions
- 3 pieces Nori sheets
- 1 tablespoon Sriracha sauce
- 1 medium Avocado
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Combine the rinsed rice and water in a rice cooker and cook according to the rice cooker's instructions.
While the rice is cooking, preheat your oven to 400°F (200°C).
In a small bowl, mix together the rice vinegar, sugar, and salt until fully dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature.
Chop the imitation crab sticks into small bite-sized pieces.
In a medium bowl, combine the chopped crab sticks, vegan Japanese mayonnaise, soy sauce, and sriracha sauce. Mix well to coat the crab thoroughly.
Thinly slice the green onions and avocado. Set aside.
Line a 9x9-inch baking dish with nori sheets. Spread the cooled sushi rice evenly over the nori.
Top the rice with the crab mixture, spreading it evenly.
Layer the sliced avocado over the crab mixture and sprinkle with sesame seeds and sliced green onions.
Bake in the preheated oven for 12-15 minutes or until the top is slightly golden and the mixture is warmed through.
Remove from the oven and let it cool slightly before slicing into squares.
Serve warm with additional soy sauce or sriracha on the side, if desired.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 26.9 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1536 mg | 33% | |
*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.
