Dairy-Free Sushi Bake
Dive into the delicious world of a Dairy-Free Sushi Bake, a modern twist on traditional sushi that’s perfect for crowd-pleasing potlucks or comforting weeknight dinners. This recipe layers perfectly seasoned sushi rice with a creamy, spicy blend of imitation crab, dairy-free mayonnaise, and sriracha, all topped with savory furikake and crumbled nori sheets for that authentic umami flavor. Quick and easy to prepare, this baked sushi casserole comes together in just 40 minutes and delivers the perfect balance of tangy, savory, and spicy flavors—all without any dairy. Garnished with green onions and a drizzle of sesame oil, it’s a versatile dish that can be served warm with extra nori sheets or fresh cucumber slices for scooping. Ideal for those seeking a dairy-free sushi experience, this recipe is sure to become a go-to favorite in your kitchen!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
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.
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.
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.
Chop the imitation crab (surimi) into small pieces and place them in a medium-sized bowl.
In the same bowl, mix the chopped crab with dairy-free mayonnaise, Sriracha, and soy sauce until well combined.
Spread the seasoned sushi rice evenly onto the bottom of an oven-safe 9x13-inch baking dish.
Sprinkle a layer of furikake seasoning over the rice.
Spread the crab mixture evenly on top of the rice layer.
Crumble the nori sheets into small pieces and sprinkle them over the top of the crab mixture.
Bake in the preheated oven for 20 minutes until heated through and slightly golden on top.
Remove from the oven and let it cool slightly before serving. Garnish with chopped green onions and a drizzle of sesame oil if desired.
Serve warm with additional nori sheets for scooping or as a side with cucumber slices. Enjoy!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 9222 mg | 401% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 47.5 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1222 mg | 26% | |
*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.
