Vegetarian Baked Sushi
Elevate your sushi game with this irresistible Vegetarian Baked Sushi recipe—a fusion-inspired dish that's perfect for sharing! This easy-to-make sushi casserole layers fluffy, seasoned sushi rice over nori sheets, topped with roasted vegetables and a creamy, spicy blend of cream cheese, mayonnaise, and sriracha. Finished with a sprinkle of furikake seasoning, it’s baked to golden perfection to create a warm, comforting take on traditional sushi rolls. Packed with vibrant flavors and textures, this customizable dish is ideal for potlucks or casual gatherings, offering a creative twist on plant-based sushi that everyone will love. Whether served as a scoopable casserole or paired with extra nori for wrapping, this vegetarian delight is a must-try for sushi lovers looking to explore something new!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 medium Carrot
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 8 ounces Cream cheese
- 0.5 cup Mayonnaise
- 2 tablespoons Sriracha
- 3 sheets Nori sheets
- 2 tablespoons Furikake seasoning
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 18-20 minutes, or until the rice is cooked and water is absorbed.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Set aside to cool.
Preheat the oven to 400°F (200°C).
Slice the carrots, zucchini, and red bell pepper into thin strips. Toss the vegetables in olive oil and soy sauce, then spread them on a baking sheet. Roast in the preheated oven for 15-20 minutes or until they are lightly golden and tender.
In a bowl, combine the cream cheese, mayonnaise, and sriracha until smooth and creamy.
Cut the nori sheets into small pieces. Arrange them in the bottom of a 9x13-inch baking dish to cover the base evenly.
Spread the seasoned sushi rice over the nori sheets in an even layer. Top with the roasted vegetables, followed by the cream cheese and mayonnaise mixture, spreading it smoothly over the vegetables.
Sprinkle the furikake seasoning generously over the top.
Bake in the preheated oven for 12-15 minutes until the top is slightly browned and bubbly.
Let the baked sushi cool for 5 minutes. Serve warm, scooped into individual servings, or with additional nori sheets on the side for wrapping.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 5825 mg | 253% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 55.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1644 mg | 35% | |
*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.
