Soy-Free Sushi Bake
Put a delicious twist on traditional sushi with this easy Soy-Free Sushi Bake! Perfect for those avoiding soy or looking for allergen-friendly recipes, this dish combines layers of fluffy sushi rice, a creamy soy-free imitation crab or chicken topping, and vibrant garnishes for a showstopping casserole-style meal. Sweetened with maple syrup and seasoned with rice vinegar, the rice offers authentic sushi flavor, while dairy-free mayonnaise and optional sriracha add indulgent creaminess and spice to the protein layer. Fresh toppings like diced avocado, cucumber, scallions, and sesame seeds provide a burst of color and crunch, while soy-free seaweed snacks bring that quintessential sushi taste. Quick to prep and baked to perfection, this sushi bake is a crowd-pleaser served warm or at room temperature, ideal for sharing at family dinners or casual gatherings!
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Recipe Information
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
Instructions
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.
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.
Preheat your oven to 375°F (190°C).
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.
Bake the sushi casserole in the preheated oven for 15-20 minutes, or until lightly golden on top.
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.
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.
Serve warm with additional seaweed snacks on the side for scooping, or let cool to room temperature before serving. Enjoy!
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 7522 mg | 327% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 55.7 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2697 mg | 57% | |
*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.
