Vegan Sushi Bake

🛒 Ingredients

• Cooked sushi rice 270 g · 351 kcal
• Vegan mayonnaise 30 g · 180 kcal
• Sriracha sauce 7 g · 7 kcal
• Nori sheets, crumbled 2 g · 7 kcal
• Cucumber, thinly sliced 50 g · 8 kcal
• Avocado, sliced 50 g · 80 kcal
• Firm tofu, pressed and crumbled 100 g · 76 kcal
• Soy sauce 7 g · 4 kcal
• Sesame oil 1 g · 9 kcal
• Toasted sesame seeds 5 g · 29 kcal
• Rice vinegar 15 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Cook sushi rice according to package directions; once cooked, season with rice vinegar, a pinch of sugar, and salt, then spread evenly in a greased 9x13 inch baking dish.
2. In a bowl, combine pressed and crumbled firm tofu, vegan mayonnaise, sriracha, soy sauce, and sesame oil. Mix well until everything is thoroughly coated and resembles a creamy 'crab' salad.
3. Spread the tofu mixture evenly over the seasoned sushi rice in the baking dish. Arrange thinly sliced cucumber and avocado over the tofu layer.
4. Sprinkle the crumbled nori sheets and toasted sesame seeds generously over the top. Bake for 20-25 minutes, or until the top is lightly golden and bubbly.
5. Remove from oven, let cool slightly, then scoop into individual portions. Serve with extra nori seaweed snacks for wrapping, if desired.