A casserole-style take on sushi: seasoned sushi rice layered with a creamy salmon topping, baked and eaten scooped onto nori sheets. This plant based version swaps in cashews, mayonnaise, tofu. Ready in about 55 minutes.
Prep 20 min Cook 35 min Serves 4 Medium
Ingredients
🫙Sugar1 tbsp
🍥Tofufirm, cubed
🫙Mayonnaisevegan mayonnaise
🫙Cashewssoaked and blended into cashew cream
🫙Rice Vinegar3 tbsp
🫙Nori Seaweed10 sheets
🌾Sushi Rice2 cups, uncooked
Optional extras
🧅Spring Onions2, sliced
🫙Toasted Sesame Seeds1 tbsp
🫙Hot Sauce1 tbsp sriracha
Instructions
1
For this plant based version, use tofu for salmon, cashews for cream cheese, mayonnaise for kewpie mayonnaise wherever the steps mention them.
2
Rinse and cook the sushi rice; season while warm with rice vinegar, sugar and a pinch of salt.
3
Heat the oven to 200°C. Press the rice evenly into a greased baking dish.
4
Mix flaked salmon with cream cheese, mayonnaise and sriracha; spread over the rice.
5
Bake 15–20 minutes until hot and lightly browned on top.
6
Garnish with sesame seeds and spring onions; serve with nori sheets for scooping.
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
