This easy vegan sushi casserole deserves a place at your dinner table or your next gathering. It is the perfect mix of salty, creamy and crunchy plus it requires just 6 simple ingredients to make.
So what are you waiting for? Let’s get cookin’!This recipe is actually a creation of my mom’s — a “sweetsimplemom original” I should say. She is the master at veganizing dishes we grew up eating and sushi casserole is one of them. We used to be a frequent dish at family gatherings and she realized just how easy it would be to make it vegan. Since then she has been making it for our friends and family for parties and potlucks and it is always a hit!
PS if you don’t already know, my mom has an Instagram account that she shares her vegan diaries and dishes on, check it out! She is the cutest.The key ingredient to this “casserole” is something called furikake, which is a dry Japanese seasoning that is made from sesame seeds, nori, salt, and sugar, and is traditionally sprinkled on top of cooked rice, vegetables, and fish. We are absolutely hooked on it in our house and I think you will be too once you try it.
We have included a homemade recipe as well the link to one that you can purchase online on the recipe card.In a baking dish or any dish of your choice, layer in some seasoned sushi rice, shredded carrots, cucumber, avocado and the furikake — that’s it! You can take out or add on additional ingredients of your choice, have fun with it 🙂 If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make.
2 cups sushi rice*
1–2 tablespoon seasoned rice vinegar, or to taste
2 large Hass avocados or 4 small
1 medium carrots, shredded
2 small Persian cucumbers, cut into small matchsticks
1/4 cup furikake + more as desired, storebought or homemade (recipe below)
9x11” glass baking dish (or dish of choice)
2 sheets toasted nori seaweed
1/4 cup toasted white and/or black sesame seeds (or a mix of both)
1 teaspoon coarse salt
1 teaspoon coconut sugar or sugar of choice
Serve with (optional)
Small or large sheets of nori*
Rinse the rice until the water runs clear. Transfer it to a rice cooker or pot and add in the appropriate amount of water depending on your packaging directions (we used 3 cups). Soak the rinsed rice in the water for 30 minutes before cooking. If you are using a rice cooker, set it to cook (set it to “sweet rice” if you have the option). If you are cooking it on the stovetop, bring the soaked rice to a boil. Once boiling, cover the pot with a lid and reduce heat to low simmer. Cook for 20 minutes and then remove the pot from heat (do not remove the lid) for 10 minutes. Once set, uncover and fluff with a fork.
Once cooled, mix in the seasoned rice vinegar, adding more as desired to taste.
Press the rice into the bottom of the baking dish and then sprinkle it with 2 tablespoons of furikake.
Evenly layer on the julienned carrots followed by the sliced cucumbers. Lastly, add the avocado on top as desired. What we like to do is score the avocado into thin squares, scoop the whole avocado out onto the casserole and spread it over with a spatula to get a flat and smooth layer. Sprinkle the remaining 2 tablespoons of furikake on top + more as desired.
Slice the sushi casserole as you would a lasagna and serve with a side of nori. We like to eat this casserole with our hands, as you would sushi! Grab the nori sheet, and using either your hands or a spoon, scoop off a piece of the casserole into the nori sheet and dig in!
Put all ingredients except the sesame seeds in a blender/food processor and pulse until a coarse meal is formed (you still want each ingredient to be visible).
Pour the blended contents into a large bowl and mix in the sesame seeds. Transfer it to an airtight container and store it in a cool and dry place.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie