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Vegan Sushi Bake

Name: Vegan Sushi Bake (Heart of Palm and Tofu, High Protein)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1½ cups jasmine rice; ½ tsp sea salt; 3 cups water; 2 tbsp rice vinegar; 1 tbsp maple syrup; 14 oz Edward & Sons Native Forest Hearts of Palm (drained and chopped); 16 oz extra firm tofu (drained and crumbled); 3 tbsp coconut aminos; ¼ cup vegan mayonnaise (or plain unsweetened dairy-free Greek yogurt); 2 tbsp sriracha; 1 tsp garlic powder; ½ tsp ground ginger; 2 tsp nori flakes; ½ tsp sea salt; ½ avocado (thinly sliced); 3 green onions (finely chopped); 1 Persian cucumber (thinly sliced); 1 tbsp toasted sesame seeds (black sesame seeds or a combination of both); Nori sheets (to serve)

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If you're looking for a meal that feeds a crowd and doesn't leave you tirelessly working in the kitchen for hours, this Vegan Sushi Bake is exactly the recipe you need! High protein, totally plant based and made with seasoned sushi rice, Edward & Sons hearts of palm, crumbled tofu, and a handful of fresh ingredients! It’s quick, shareable, customizable, and the perfect plant-based sushi-inspired dinner.

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The Best Vegan Sushi Bake Recipe

If you’ve never had a sushi bake before, think of it as everything you love about sushi transformed into a cozy, shareable sushi casserole that’s surprisingly easy to make at home!

Layers of seasoned sushi rice are topped with a creamy, savory filling, baked until warm and irresistible, then loaded with fresh toppings and scooped up with crispy nori sheets. No rolling. No special technique. No sushi mat situation. Just a big, delicious baking dish that everyone can gather around and build their perfect little bite.

And honestly? I love that for us.

What is Sushi Bake?

A sushi bake is something that magically popped up on the internet recently and has gone completely viral on TikTok. It’s essentially a deconstructed sushi roll served casserole-style. Instead of rolling rice, filling, and toppings into sheets of nori, everything gets layered into a baking dish and warmed in the oven.

Traditional versions often include rice, seafood, creamy sauces, and toppings, then get served with nori sheets so you can scoop and eat each bite like a mini sushi taco. This vegan version swaps traditional seafood for a delicious combination of hearts of palm and crumbled tofu. The Edward & Sons Native Forest Hearts of Palm brings a light, flaky texture that surprisingly mimics seafood, while the tofu adds satisfying protein and helps create a rich, creamy filling.

Mixed with coconut aminos, sriracha, nori flakes, garlic, ginger, and a little vegan mayo or dairy-free yogurt, the filling has that savory, spicy, slightly ocean-y flavor you want from vegan sushi without needing any fish.

Why You’ll Love This Vegan Sushi Bake!

One of my favorite things about this recipe is that it feels a little fancy and special, but it’s actually incredibly simple to throw together. It’s perfect for date nights at home, casual dinners with friends, meal prep lunches, or anytime you’re craving sushi without the cost or effort of rolling your own. It’s creamy, spicy, salty, fresh, crunchy, and cozy all at once. The warm rice and filling feel comforting, while the cucumber, avocado, nori, and green onions keep everything fresh. The best part? It’s high in protein thanks to a whole block of extra firm tofu! Serve it family-style, let everyone scoop their own bites into nori sheets, and suddenly dinner feels fun without being complicated.

Vegan Sushi Bake Ingredients

Every ingredient in this sushi casserole recipe brings something important to the dish, from texture and creaminess to that savory sushi-inspired flavor.

Jasmine rice: If you have sushi rice on hand, please feel free to use it, but I went with Jasmine for this recipe because it becomes soft, fluffy, and lightly sticky once cooked. It holds the casserole together while still feeling tender.
Rice vinegar: Gives the rice that classic tangy flavor you expect from sushi rice. It keeps the base from tasting plain and balances the creamy filling.
Maple syrup: Adds a little sweetness to the rice, similar to the slight sweetness found in seasoned sushi rice. It also balances the vinegar.
Edward & Sons Native Forest Hearts of Palm: A key component of the filling layer for this sushi bake. Hearts of palm have a tender, flaky texture that works so well in this recipe because it mimics that delicate seafood-style texture.
Extra firm tofu: When crumbled, it blends into the hearts of palm and creates a hearty, satisfying filling that makes this sushi bake feel heartier and more protein forward.
Coconut aminos: Adds salty-sweet umami flavor that helps season the tofu and hearts of palm while keeping the filling savory and rich.
Vegan mayonnaise or plain unsweetened dairy-free Greek yogurt: Makes the filling creamy for the bake. Vegan mayo gives a richer, more classic sushi bake texture, while dairy-free yogurt keeps it a little lighter and tangier.
Sriracha: Adds heat, tang, and that spicy sushi-style flavor. Use more or less depending on how spicy you like it.
Garlic powder and ground ginger: Bring savory depth and warmth to the filling.
Nori flakes: Are what give the filling that subtle ocean-y flavor that makes it taste like sushi. They are small but very important here!
Avocado: Adds a cool creaminess that balances the dish perfectly.
Green onions: Add freshness and a little sharpness.
Persian cucumber: Brings crunch, freshness, and that classic sushi vibe!.
Sesame seeds: Add nuttiness, texture, and a pretty finishing touch that elevates the whole dish.
Nori sheets: Used for serving and scooping up the warm baked sushi casserole into bite size servings.

How to make Vegan Sushi Bake

Preheat the oven to 450°F.

Cook the Rice

Start by cooking the rice. Add the jasmine rice, water, and sea salt to a medium saucepan and cook according to package directions. Once the rice is done, fluff it gently and let it cool slightly. While the rice is still warm, stir in the rice vinegar and maple syrup. This gives the rice that lightly tangy, slightly sweet flavor.

Prepare the Filling

Add the drained and chopped Edward & Sons hearts of palm, crumbled tofu, coconut aminos, vegan mayonnaise or dairy-free yogurt, sriracha, garlic powder, ground ginger, nori flakes, and sea salt to a bowl. Stir until everything is evenly combined. You want the hearts of palm and tofu coated in the creamy, spicy sauce, but still slightly textured. The filling should look creamy, savory, and a little chunky, not completely smooth.

Layer and Bake

Spread the seasoned rice in an even layer across the bottom of a 9×13 baking pan. Press it down gently so it creates a base, but don’t pack it so tightly that it becomes dense or stuck to the pan. Spoon the tofu and hearts of palm mixture over the rice, then spread it into an even layer.

Transfer the pan to the oven and bake for about 15 minutes, until the top is lightly golden and the filling is warmed through. The edges should look a little toasty, and the whole kitchen will start smelling like spicy, savory sushi night. Remove from the oven and immediately top with green onions, avocado, cucumber, sesame seeds, and extra sriracha or vegan mayo if desired.

Sushi Bake Variations and Garnishes

The beauty of an easy vegan sushi bake is that you can really make it your own.

Add shredded carrots, edamame, pickled ginger, jalapeño, mango, kimchi, or extra cucumber on top. Drizzle with wasabi mayo or a little chili crisp if you want more heat! For more crunch, add crushed roasted seaweed snacks, sesame seeds, or crispy onions right before serving.

How to Serve Sushi Bake

The best way to serve baked sushi is family-style, right out of the baking dish! It’s also the most fun way to serve it! Set the warm pan on the table with a stack of nori sheets. Scoop a little rice and filling onto each sheet, add extra toppings if you want, fold it slightly, and eat it right away while the nori is still crisp.

Because the meal is so versatile, you can serve it as a main dish, appetizer, or party-style dinner. It’s especially fun for casual nights with friends because everyone gets to build their own perfect bite. If you want to meal prep it, store the bake and toppings separately. Warm the rice and filling before serving, then add avocado, cucumber, green onions, and nori right before eating.

Sushi Bake FAQ

Can I make sushi bake ahead of time? Yes. You can assemble the rice and filling ahead of time, cover the baking dish, and store it in the fridge until ready to bake. Add the fresh toppings after baking, so they stay crisp and vibrant.

How long does vegan sushi bake last? Store leftover vegan sushi bake in an airtight container in the fridge for up to 4 days. Keep the nori sheets separate until serving so they stay crispy.

Can I make this without vegan mayo? Yes. Use plain unsweetened dairy-free Greek yogurt for a tangier, slightly lighter filling.

What can I use instead of hearts of palm? If you don’t have (or like) hearts of palm, you can use more tofu, shredded king oyster mushrooms, or mashed chickpeas. The texture will change, but the dish will still be delicious.

Did you make this recipe?

If you made this sushi bake, I would love to hear from you in the comments! Leave a rating and review, and then try these recipes next:

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Vegan Sushi Bake (Heart of Palm and Tofu, High Protein)

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Appetizer, Main Course

Calories: 287

Equipment

9x13 pan
stove, oven

Ingredients

1½ cups jasmine rice
½ tsp sea salt
3 cups water
2 tbsp rice vinegar
1 tbsp maple syrup
14 oz Edward & Sons Native Forest Hearts of Palm, drained and chopped
16 oz extra firm tofu, drained and crumbled
3 tbsp coconut aminos
¼ cup vegan mayonnaise, or plain unsweetened dairy-free Greek yogurt
2 tbsp sriracha
1 tsp garlic powder
½ tsp ground ginger
2 tsp nori flakes
½ tsp sea salt
½ avocado, thinly sliced
3 green onions, finely chopped
1 Persian cucumber, thinly sliced
1 tbsp toasted sesame seeds, black sesame seeds or a combination of both
Nori sheets, to serve

Method

Preheat the oven to 450 degrees.
Add the rice to a medium saucepan with water and salt and cook according to the package. Fluff and let cool slightly. Stir in the rice vinegar and maple syrup.
Spread the rice in an even layer in the bottom of a 9x13" baking pan.
Add the hearts of palm, tofu, coconut aminos, mayo or yogurt, sriracha, garlic powder, ginger, salt and nori flakes to a bowl and stir to combine. Spread in a layer on top of the rice.
Transfer to the oven and bake for 15 minutes until lightly golden on top.
Remove from the oven and immediately top with onion, avocado, cucumber, sesame seeds, and extra sriracha and mayo if desired. (recommended!) Scoop with a spoon to fill each nori sheet one at a time right before enjoying!

Nutrition

Serving 1servingCalories 287kcalCarbohydrates 37gProtein 9gFat 11gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 2gSodium 792mgPotassium 1471mgFiber 3gSugar 15gVitamin A 232IUVitamin C 12mgCalcium 70mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.