Description
A delicious and easy vegan sushi bake that combines sushi flavors in a casserole form.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 avocado, sliced
- 1 cucumber, diced
- 1 carrot, grated
- 1/4 cup nori sheets, cut into strips
- 1/4 cup soy sauce
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice until the water runs clear.
- Combine sushi rice and water in a pot and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once rice is cooked, mix in the vinegar mixture.
- Spread the rice in a baking dish.
- Layer avocado, cucumber, and carrot on top of the rice.
- Sprinkle nori strips and sesame seeds over the vegetables.
- Bake for 15-20 minutes.
- Serve with soy sauce.
Notes
- Adjust the vegetables to your preference.
- Can be served hot or cold.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan Sushi Bake, Sushi Casserole, Plant-Based Sushi