What is a sushi bake?

A sushi bake is a casserole that layers the typical sushi ingredients in a baking dish instead of rolling them. It became popular above all in Hawaii and the Philippines, and later worldwide through social media. Classically it is made with fish, my version is vegetarian with tofu. You spoon it onto nori sheets and eat it like a small hand roll.

Which tofu should I use, and do I need to press it?

Use firm plain tofu, silken tofu would be too soft. You don't need to press it, but drain it well and pat it dry with paper towels before grating it coarsely. That way it takes on the seasoning better and the layer turns creamy instead of watery.

What can I use instead of Kewpie mayo, and can the sushi bake be vegan?

Kewpie is a Japanese mayonnaise made with egg yolk and rice vinegar, regular mayonnaise with a splash of rice vinegar works just as well. The sushi bake becomes vegan with vegan mayo and a plant-based cream cheese. Check the ingredient list of your furikake, because many blends contain fish flakes and are then neither vegetarian nor vegan.

Can I make the sushi bake ahead or reheat it?

You can layer the rice and tofu in the dish a few hours ahead and keep it covered in the fridge, then the baking time increases by about 5 minutes. Avocado and cucumber always go on fresh. Leftovers without toppings keep for 1 day in the fridge and warm through in the oven at 180°C (355°F) in 10 minutes.

Why does sushi rice get vinegar?

The vinegar gives the rice its typical, slightly tangy freshness and helps the grains stay glossy and hold together as they cool. I mix rice vinegar and white wine vinegar, with rice vinegar alone it tastes milder. It is important to rinse the rice well beforehand, so excess starch washes away and it doesn't turn mushy.

18 SEPTEMBER 2026

Vegetarian Sushi Bake with Tofu and Avocado

By Verena Frei

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Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Servings: 4 servings

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withfirm tofusushi ricerice vinegar

Hello lovelies,

rolling sushi is a weekend project in our house, but for everyday cooking there is a much quicker solution. My vegetarian sushi bake with tofu and avocado has everything I love about sushi, it just ends up layered in a baking dish instead of on a bamboo mat: seasoned sushi rice at the bottom, a creamy, slightly spicy tofu layer on top, and fresh avocado, cucumber and pickled ginger to finish. At the table everyone then wraps their own little nori rolls.

Vegetarian sushi bake with tofu in the black dish, one portion already scooped out to show the rice layer

If you like my vegan poke bowl with watermelon tuna, you will love this bake, because the flavors are very similar. The difference: here everything comes warm out of the oven, which feels just right now in autumn.

The tofu layer

Instead of fish I use firm tofu, which I grate coarsely and season with soy sauce, sesame oil, rice vinegar and furikake. Cream cheese and Kewpie mayo make it creamy, and sriracha brings a gentle heat. By the way, I also love rice with Asian flavors and fresh toppings cold, for example as a black rice salad with mango and tempeh.

Vegetarian sushi bake with tofu and avocado in the black baking dish, a plate of nori sheets beside it

I rinse the sushi rice thoroughly, cook it and season it while still hot with rice vinegar and white wine vinegar. After 15 to 20 minutes at 200°C (390°F) the tofu layer is warm and lightly browned. When guests come over, I like to add my creamy edamame hummus with tahini with vegetable sticks, and the meal is complete.

Close-up of the sushi bake with avocado slices, diced cucumber, pickled ginger and furikake

The toppings only go on after baking, so the avocado and cucumber stay fresh and crunchy. Finally I drizzle everything with a little Kewpie mayo and sriracha, and then everyone can dig in: a spoonful of sushi bake on a nori sheet, wrap it once, done.

Vegetarian sushi bake with tofu in the black baking dish from the side, with cucumber and pickled ginger

Ingredients for the sushi bake: sushi rice, tofu, avocado, cucumber, spring onions, Kewpie mayo, furikake and nori

If you also like Japanese flavors with noodles, save my soba noodles with green asparagus and sesame for the next asparagus season.

And since you eat a sushi bake with your hands anyway, my vegan lettuce wraps with tempeh and kohlrabi fit wonderfully on the same table. I would love to hear which toppings end up on your sushi bake.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: let the rice really cool after seasoning, otherwise the tofu layer turns runny as you spread it, and only press it lightly into the dish so it stays fluffy. Furikake is a Japanese seasoning blend of sesame, seaweed and salt. Look for one without fish flakes, or simply mix toasted sesame with crumbled nori and a little salt. The toppings can vary, edamame, mango or radishes work too. Our children love filling their own nori rolls, which turns the sushi bake into a real hands-on meal.

Vegetarian Sushi Bake with Tofu and Avocado

Vegetarian sushi casserole of seasoned sushi rice and a creamy tofu layer, served with avocado, cucumber and nori.

Course:Main Dish
Prep:25 min
Cook:40 min
Servings:4 servings

Vegetarian

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EQUIPMENT

Sieve
Medium pot with a lid
Grater
2 bowls
Baking dish, about 20 x 20 cm (8 x 8 inches)
Cutting board and sharp knife

INGREDIENTS

For the sushi rice:

400gr (14 oz.)sushi rice uncooked
2Tbsprice vinegar
2Tbspwhite wine vinegar

For the tofu layer:

450gr (15.9 oz.)firm tofu
2Tbspsoy sauce
1Tbsptoasted sesame oil
1Tbsprice vinegar
1Tbspfurikake without fish flakes
60gr (2.1 oz.)cream cheese
2TbspKewpie mayo
1Tbspsriracha

To serve:

1-2TbspKewpie mayo
sriracha to taste
1/2cucumber or 2 mini cucumbers
1avocado
2-3spring onions
1/2Tbspsesame seeds
pickled ginger to taste
nori sheets for wrapping

Missing an ingredient? Tell me what you have and I will show you recipes that fit.

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INSTRUCTIONS

Cook the sushi rice

Rinse the sushi rice in a sieve under cold water until the water runs almost clear, then cook it according to the packet instructions.
Mix the hot rice with the rice vinegar and white wine vinegar and let it cool a little.

Make the tofu layer

Drain the tofu, pat it dry and grate it coarsely into a bowl.
Add the soy sauce, sesame oil, rice vinegar, furikake, cream cheese, Kewpie mayo and sriracha and mix everything until creamy.

Layer and bake

Preheat the oven to 200°C (390°F) conventional heat. Spread the cooled rice evenly in the baking dish and press it down lightly.
Spread the tofu mixture over the rice and bake the sushi bake for 15 to 20 minutes until the top takes on a little color.

Garnish and serve

Meanwhile, cut the cucumber and avocado into thin slices or cubes and slice the spring onions into rings.
Take the sushi bake out of the oven, top it with cucumber, avocado, spring onions, sesame and pickled ginger and drizzle with Kewpie mayo and sriracha.
Serve with nori sheets. Spoon a little sushi bake onto a sheet, wrap it up and enjoy.

Calories: 740 kcal
Protein: 24 g

GOOD TO KNOW

Frequently asked questions

A sushi bake is a casserole that layers the typical sushi ingredients in a baking dish instead of rolling them. It became popular above all in Hawaii and the Philippines, and later worldwide through social media. Classically it is made with fish, my version is vegetarian with tofu. You spoon it onto nori sheets and eat it like a small hand roll.
Use firm plain tofu, silken tofu would be too soft. You don't need to press it, but drain it well and pat it dry with paper towels before grating it coarsely. That way it takes on the seasoning better and the layer turns creamy instead of watery.
Kewpie is a Japanese mayonnaise made with egg yolk and rice vinegar, regular mayonnaise with a splash of rice vinegar works just as well. The sushi bake becomes vegan with vegan mayo and a plant-based cream cheese. Check the ingredient list of your furikake, because many blends contain fish flakes and are then neither vegetarian nor vegan.
You can layer the rice and tofu in the dish a few hours ahead and keep it covered in the fridge, then the baking time increases by about 5 minutes. Avocado and cucumber always go on fresh. Leftovers without toppings keep for 1 day in the fridge and warm through in the oven at 180°C (355°F) in 10 minutes.
The vinegar gives the rice its typical, slightly tangy freshness and helps the grains stay glossy and hold together as they cool. I mix rice vinegar and white wine vinegar, with rice vinegar alone it tastes milder. It is important to rinse the rice well beforehand, so excess starch washes away and it doesn't turn mushy.

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