Vegan Sushi Tray Bake
A vegan sushi tray bake recipe!! 🤩🍱 if you’re like me and sushi is one of your FAVORITE foods but want an accessible way of making it at home, tray bake is the answer! I got inspired (and super excited!!) to make this dish after reading @hanaasbrink “Sushi Bake Is the Lockdown Trend I’ll Never Stop Making” on @basically. I adapted the recipe and *veganized* it! 🌱 And oh my goodness...it is absolutely mouth-watering!!!
SERVINGS: ~25 bite-sizes PREP TIME: 1 hr COOK TIME: 30 min
INGREDIENTS
RICE COATING
2 c sushi rice
1/4 c rice vinegar
1 tbsp coconut sugar
1 tsp salt
1 tsp toasted sesame oil
VEGAN “CRAB”
1 can jackfruit
2 tbsp sriracha (+ more for topping)
4 scallions
3 tbsp furikake
1 c vegan Japanese mayo
VEGAN JAPANESE MAYO
1.25 c vegan mayo
2 tbsp rice vinegar
1 tsp red miso* or tamari (miso is a bit more flavorful but either way it’s good!)
1 tsp maple syrup
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp turmeric
fine-tip squeeze bottle
TOPPINGS
4-5 pkgs seasoned + roasted Korean seaweed snacks
3 tbsp furikake
vegan Japanese mayo
sriracha
cucumber (thinly sliced)
avocado (thinly sliced)
DIRECTIONS
Take jackfruit out of can, drain & rinse (remove excess water), then put on a cutting board and chop finely with a knife then transfer to bowl and shred more finely with a fork. Set aside in fridge.
Make vegan Japanese mayo: If using miso, first whisk miso, maple syrup and rice vinegar in a medium, round container or bowl. Then add mayo and remaining ingredients and whisk together until well incorporated. If using tamari, just whisk all ingredients together well. Set mayo aside in fridge.
Rinse and drain 2 c sushi rice.
Cook rice in instant pot w/ 2 c water on low pressure on Rice setting (15 min).
Pre-heat oven to 400F.
Wash and finely chop scallions. Set aside in fridge.
Combine ingredients (EXCEPT toasted sesame oil) for rice coating in a small pot on stovetop. Once hot, whisk together and let it cook until dissolved. Take off heat quickly.
Transfer rice to large bowl + add rice coating. Then add 1 tsp toasted sesame oil and carefully mix together. Cover with a clean kitchen towel.
Take your jackfruit bowl out of the fridge to make your “crab” mixture. Add the sriracha, scallions, furikake, and 1 c vegan Japanese mayo to your shredded jackfruit. Gently, but thoroughly, fold together. Set aside. Put remaining mayo back in fridge.
Add rice to a 9x13” baking dish. Press down firmly (not tightly) and spread evenly. Sprinkle 1 tbsp of furikake across the rice.
Add the “crab” mixture on top of the furikake layer. Spread evenly and press firmly. Sprinkle another 2 tbsp of furikake on top of mixture.
Add your remaining mayo to a fine-tip squeeze bottle and garnish the sushi in a zigzag pattern. Keep mayo bottle in fridge and drizzle more on your sushi when you reheat and eat over the next couple days :)
Do the same thing in the opposite direction with the sriracha bottle.
Bake in the oven for 15 minutes, or until the top starts to lightly brown.
Remove from the oven and let it cool for 5-10 minutes. Spoon the sushi onto a seaweed sheet. Add sliced cucumber and sliced avocado. Enjoy!
NOTES
My favorite brands:
Lundberg Farms sushi rice
Native Forest jackfruit (canned)
Follow Your Heart vegenaise made with avocado oil
gimME sea salt & avocado oil roasted Korean seaweed snacks
Special thanks to @okonomikitchen “Vegan Japanese Mayonnaise (Kewpie Mayo)” blog recipe for the inspo as well as @foxyfolksy “Sushi Bake” blog post for the rice coating recipe! 💕
DID YOU MAKE THIS RECIPE?
TAG ME @SUNKISSED_EDEN SO I CAN SEE!