Vegetarian Sushi Bake
Indulge in bold flavors with this Vegetarian Sushi Bake, a unique twist on classic sushi that’s perfect for satisfying your cravings without rolling a single piece! This vibrant, easy-to-make dish features layers of perfectly seasoned sushi rice topped with a creamy vegetable mixture starring shredded carrot and diced cucumber, all enhanced by a tangy blend of soy sauce, sriracha, and cream cheese. The bake is finished with a crunchy topping of crumbled nori, sesame seeds, and optional avocado slices for added richness. Baked to golden perfection, it’s ideal for serving as a hearty appetizer or a crowd-pleasing main dish at gatherings. Packed with umami flavor and simple to prepare, this vegetarian-friendly recipe is sure to become a weeknight favorite!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
Spread the creamy vegetable mixture evenly over the sushi rice in the baking dish.
Top the dish with crumbled nori sheets, chopped green onions, sesame seeds, and optional avocado slices.
Bake in the preheated oven for 25-30 minutes, or until the top is slightly golden and bubbly.
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
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 6374 mg | 277% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 64.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2779 mg | 59% | |
*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.
