Vegan Sushi Bake (High Protein)
This Vegan Sushi Bake is a wholesome, high-protein twist on traditional sushi, with no rolling or wrapping required. Layered with perfectly seasoned sushi rice, savoury grated tofu, and a creamy, spicy cashew sriracha mayo, it’s baked until golden and topped with fresh, flavorful garnishes. Warm, comforting, and loaded with umami, this vegan sushi casserole makes plant-based eating effortless and exciting. It’s filling, protein-packed, and guaranteed to be a crowd favourite at potlucks, picnics, or cozy dinners at home.
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Why You’ll Love This Recipe
Healthy High-Protein Sushi Recipe – Unlike traditional sushi rolls, which often rely on refined carbs and seafood, this Vegetarian Sushi Bake is packed with high-quality plant protein (24g protein each serve), healthy fats, and fibre. Thanks to extra-firm tofu as a base for the recipe, plant-powered cashews in cashew sriracha mayo, and sesame seeds in the topping, it delivers a solid boost of nutrition.
Meat and Seafood Free – This plant-powered sushi bake swaps spicy salmon or imitation crab for grated, marinated tofu that mimics the savoury texture of seafood. When baked, the tofu becomes lightly crispy and richly flavoured, blending perfectly with the spicy cashew mayo. Even non-vegans will be pleasantly surprised by how satisfying it is.
Easier and Fun to Make – No bamboo mats, no rolling, no stress! Just layer the rice, tofu, and sauce in a baking dish, pop it in the oven, and let the magic happen. It’s a fun, fuss-free way to enjoy sushi night—perfect for beginners or anyone craving sushi flavours in a cozy, baked form.
Makes Great Leftovers – This plant-based sushi bake recipe tastes just as good (if not better) the next day. The flavours deepen as the rice and tofu absorb the cashew mayo, making it a perfect lunch to pack for work, school, or travel. Reheat and top with fresh veggies for a quick, delicious vegan casserole on the go.
Customizable – Love spice? Add more sriracha. Want a crunchier top? Sprinkle on panko or roasted sesame seeds. This recipe is endlessly adaptable—feel free to add your favourite veggies, sauces, or toppings to suit your taste.
How to Make High Protein Vegan Sushi Bake
- Cook the Sushi Rice
Start by cooking your sushi rice according to the package instructions. Once cooked, fluff it gently and spread it evenly into the bottom of your baking dish (around 14×8 inches).
- Make the Cashew Sriracha Mayo
In a blender or food processor, combine soaked cashews, lemon juice, sriracha, maple syrup, tamari, salt, and plant milk. Blend until completely smooth and creamy.
- Prepare the Tofu Layer
Grate both blocks of extra-firm tofu using a cheese grater or crumble them with your hands. Transfer to a mixing bowl and pour the cashew sriracha mayo on top. Toss gently with a spatula until the tofu is evenly coated but not mushy.
- Assemble the Layers
Spread the tofu mixture evenly over the rice layer in your baking dish. Flatten it with your spatula for even baking, then sprinkle crumbled nori sheets on top for that essential seaweed flavour.
- Bake and Broil
Bake in a preheated oven at 375°F (190°C) for 20 minutes until heated through. Then, switch your oven to broil for another 2–3 minutes to lightly brown and crisp the top. Keep an eye on it—broiling works fast!
- Add Toppings and Serve
Once baked, drizzle more sriracha mayo over the top and sprinkle with sesame seeds and chopped green onions.
You can serve it straight from the baking dish or scoop spoonfuls onto small nori squares for bite-sized sushi-style servings. Add optional toppings like avocado slices, cucumber, shredded carrots, or cabbage for extra freshness and crunch.
Recipe Tips for the Best Vegan Sushi Bake
Use the Right Tofu: Choose extra-firm tofu for the best texture—it holds its shape when grated and bakes beautifully without turning mushy.
Adjust the Spice Level: The heat comes from sriracha, so you’re in complete control! Add more for an extra kick or reduce it for a milder, family-friendly version.
Go Crazy with Toppings: Personalize your bake with your favourite toppings—try avocado, cucumber, shredded carrots, pickled ginger, crispy onions, or even microgreens. The more colour and texture, the better!
Make It Gluten-Free: Use gluten-free tamari instead of soy sauce.
Make It Nut-Free: To make this recipe nut-free, replace the cashew mayo with ½ cup vegan mayo and three tablespoons of sriracha for a quick fix.
Meal Prep: Prepare your layers in advance and refrigerate them for up to 24 hours. When ready to serve, bake and broil as directed for an effortless, fresh-tasting meal. Or reheat your cooked sushi bake in the microwave as needed!
More Vegan Recipes You’ll Love
Vegan Sushi Burrito with Crispy Tofu
One Pan Asian Tofu Noodles
Creamy Lemon One Pot Orzo (High Protein)
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Vegan Sushi Bake (High Protein)
Ingredients
- 2 cups sushi rice uncooked
- 3 Nori sheets crumbled over the top of the rice
- 2 blocks extra-firm tofu grated
Cashew Sriracha Mayo
- 1 cup Soaked Cashews
- 2 tbsp Lemon Juice
- 2 tbsp Sriracha
- 4 tsp Maple Syrup
- 4 tsp Tamari
- ¾ tsp Salt
- ¼ cup Plant Milk
Toppings
- More Sriracha mayo
- Green onions
- Sesame Seeds
Optional Add-Ons for Serving
- Nori squares
- Slices of Avocado
- Slices of Cucumber
- Shredded Carrots
- Shredded Cabbage
- Cashew sriracha mayo
Instructions
- Cook your sushi rice according to package directions.
- Once cooked, add it to the bottom of a baking dish. Mine was 14×8, but a similar size will do.
- Add all the ingredients for your cashew sriracha mayo into a small blender and blend until smooth.
- Grate both blocks of tofu using a cheese grater and add to a large bowl.
- Add the cashew sriracha mayo on top, then toss gently with a spatula to combine.
- Add the tofu on top of the rice, then flatten it evenly with your spatula.
- Bake at 375°F for 20 minutes, then broil for 2-3 minutes to brown the top. Observe to ensure it doesn’t burn.
- Once it’s cooked, add on your toppings of choice. I used more sriracha mayo, sesame seeds, and green onions.
- You can eat this out of a bowl with some fresh veggies such as carrots, avocado, and green onions. Alternatively, you can add spoonfuls of your sushi bake to a small piece of nori with veggies, then eat it as bite-sized sushi.