If you love sushi rolls but want to mix it up a bit, this pulled king oyster mushroom vegan sushi bake is the perfect recipe to try. The dish is a casserole that combines sushi flavors with a creamy and savory sauce, crispy nori seaweed sheets, and sushi rice. This recipe is a great way to make a sushi roll into an easy meal that is perfect for a weeknight dinner or as an appetizer for a party.
What is a Sushi Bake?
Sushi bake is a casserole-style dish that is inspired by the flavors and ingredients of a sushi roll. It typically consists of a base layer of sushi rice, with a creamy seafood layer on top. The dish is then baked in the oven until the top layer is crispy and golden brown. Sushi bake is usually served hot. The dish is credited to Mimi Qui Reyes, a Filipino celebrity nail artist who started making her sushi bakes as early as 2015, and has been making the rounds on Tiktok for a few years.
King oyster mushrooms: King oyster mushrooms are a type of mushroom that have a meaty texture and a mild flavor. By shredding them in this dish, it creates a texture that is similar to imitation crab. If you don’t have access to king oyster mushrooms, chopped regular oyster mushrooms are also an acceptable alternative.
Soft Tofu: Soft or silken tofu is a type of tofu that has a custard-like texture and a subtle flavor. It is often used in vegan recipes as a dairy substitute, and in this vegan sushi bake, it helps to create the creamy and smooth texture of the filling. Soft tofu is also high in protein, making it a nutritious addition to the dish.
Nori sheets: they are thin sheets of seaweed that are often used in sushi making. They have an umami flavor that helps give this dish a distinct sushi taste.
Sushi Rice: Sushi rice is a short-grain rice that is commonly used in sushi making. It has a sticky texture and a slightly sweet flavor. Here it’s mixed with rice vinegar and toasted sesame oil for a flavourful base.
Follow along below to see how the recipe is made.
cut the top and bottom off and use a fork to created a pulled texture with the king oyster mushrooms.
Add the mushrooms to a pan with the pulled oyster mushrooms, cook until the liquid evaporates.
Mix together the silken tofu, sriracha, 1 tablespoon rice vinegar, and 2 tablespoon vegan mayo to a bowl.
Add the cooked mushrooms and mix to create the creamy layer for your sushi bake.
Press seasoned rice into the bottom of a non-stick baking dish and cover with pieces of nori.
Add various dollops of the creamy mushroom mixture on top of nori, spread evenly before baking.
Vegan Sushi Bake
This vegan sushi bake is a delicious twist on traditional sushi rolls, made with layers of creamy silken tofu, meaty king oyster mushrooms, and savory sushi rice. It's an easy, crowd-pleasing dish that will satisfy all your sushi cravings.
- 3 cups king oyster mushrooms shredded
- 2 tablespoon soy sauce
- 300 gram package soft/silken tofu
- 2 tablespoon sriracha or to taste
- 1 tablespoon rice vinegar
- 2 tablespoon vegan mayo
- 2 nori sheets for sushi rolls
- 3 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 2 teaspoon toasted sesame oil
- ½ teaspoon salt
Optional toppings & Sides:
- cucumber, radish, avocado, spicy mayo, green onions, sesame seeds, roasted seaweed snacks
Set your oven to roast at 375F.
Cut any dirty or dry bottoms of the king oyster mushrooms and discard. Cut the cap off each mushroom and thinly slice each mushroom cap. Then cut each mushroom stem in half, length-wise. The end of the mushroom should look like a half circle now. Place the flat side of the mushroom down, hold one end of the mushroom in place, and then use a fork to scrape the mushroom, creating a pulled texture. Repeat while rotating the mushroom all around until it is fully shredded.
Once you have 3 cups of pulled mushrooms, add to a non-stick pan over medium heat. Add in 2 tablespoon of soy sauce. The mushrooms will release water as they cook. Continue cooking for about 10-15 minutes, or until the mushrooms have softened and most of the liquid has evaporated.
While the mushrooms are cooking, add the soft tofu, sriracha, 1 tablespoon rice vinegar, and 2 tablespoon vegan mayo to a bowl. Mix together, trying to make it as smooth as possible using a fork or the back of a spoon. The mixture will be textured—that’s okay. See reference photos earlier in the post for a visual example.
Once the mushrooms have cooked, add them to the bowl with the tofu mix and stir to combine.
Mix together the rice, 1 tablespoon rice vinegar, 2 teaspoon sesame oil, and ½ teaspoon salt and place in a 9x9 non-stick baking dish or use a well-seasoned round cast iron pan that is similarly sized. Press down the rice, creating an even surface. You can use freshly cooked sushi rice or leftover rice. If using leftover rice, you may find it easier to work with if slightly heated up first.
Next, rip up the nori sheets into bite-sized pieces. Lay them over the rice layer, overlapping, until it is entirely covered.
Finally, add various dollops of the creamy layer across the nori layer and then spread it out evenly over the top.
Place in the oven at 375F for 10-15 minutes, or until the top starts to become golden and the edges start to crisp up.
Suggested serving: grab a sheet of roasted seaweed snack, place a spoonful of the sushi bake inside, add any other toppings, and eat like a mini-sushi-bake-taco bite.
- If you don't have king oyster mushrooms, you can sub sliced regular oyster mushrooms. The flavour & texture would be different, but you could also use chopped white button mushrooms or even grated firm tofu.
- This recipe is really customisable, you can adjust the seasoning based on your taste and what ingredients you have on hand.
If you make this sushi bake, be sure to tag me on Instagram and leave a review below!