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Blue and white rectangular plate with several bites of sushi bake wrapped in small seaweed sheets with Spicy mayo.
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5 from 3 votes

Vegetarian Sushi Bake Recipe

This vegetarian version of a Sushi Bake is very unique and absolutely delicious. Combining elements of sushi and the comfort of a casserole, it's a fun appetizer or main course, and it's always a big hit.
*Makes about 36 wraps of Sushi bake.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: Japanese, American
Keyword: great for a crowd, vegetarian comfort foods, easy ways to peel onions
Servings: 12 as an appetizer
Calories: 192kcal

Ingredients

For the Sauce

  • 3 tablespoons mayonnaise
  • 1 teaspoon Sriracha

For the Rice

For the Mushrooms

  • vegetable or grapeseed oil for the pan
  • 1 pound Button or Crimini mushrooms, washed, dried and very thinly sliced
  • ½ pound Shiitake mushrooms washed, dried and very thinly sliced
  • 2 tablespoons low-sodium soy sauce or Tamari
  • teaspoons chili paste
  • salt to taste

To Assemble

  • about 36 snack-sized seaweed sheets (Nori), this is usually 2 packages
  • 4 green onions (white and green portions) washed, dried and finely chopped
  • 1 large avocado thinly sliced

Instructions

  • Preheat the oven to 375℉.

For the Sauce

  • Mix the mayonnaise with the Sriracha in a small dish and set aside.

For the Rice

  • In a small sauté pan, combine the vinegar, sugar and salt, Place it over low-medium heat and whisk just until the sugar and salt have dissolved. Set aside.
  • Rinse the measured rice in a fine mesh strainer until the water runs clear. Add the rice to a medium-sized pot with the water. Do not turn the heat on and let it soak for 15 minutes. Then bring it to a boil, cover and turn the heat to the lowest setting. Cook for 15 minutes, or until all of the water has been absorbed.
  • While the rice is still hot, add it into a large non-reactive bowl (like wood or stainless steel). Immediately pour in the sushi vinegar mixture and the Furikake. Use a rice paddle or wooden spatula to gently “cut” the rice to incorporate the it and to separate the chunks of rice. Do not stir because the rice will become mushy.
    Set the rice aside with a damp towel over it.

For the Mushrooms

  • Generously coat the bottom of a large skillet (ideally 12 to 14-inch) with the oil, and place it over high medium-heat. Add half of the sliced mushrooms and, stirring often, sauté until they have shrunk considerably, when there’s clear space in the pan. Add the remaining mushrooms and again, stirring often, sautéuntil the mushrooms are all soft and there’s no liquid in the pan.
  • Deglaze the pan with the soy sauce. Mix it into the mushrooms and use a flat-bottomed spatula to scrape off any bits that are stuck to the bottom. Then add the chili paste and season lightly with salt.

Assembly

  • Spread the rice evenly into the bottom of a 9 x 13-inch baking dish, and then evenly spread the mushroom mixture on top. Bake in the preheated 375℉ oven for about 20 minutes, or until the top is golden.
  • When you’re ready to serve, add about 1 ½ tablespoons to the center of each Nori sheet and gently fold the sides around it. Top with an avocado slice and a chopped scallions.
  • Immediately place them on a serving platter or individual plates, drizzle with the Sriracha sauce and serve.

Notes

Calorie count is only an estimate.

Nutrition

Calories: 192kcal