Vegan Sushi Bake In A Pan- No Rolling

Do you like sushi? I tried this recipe for a simple sushi bake in a spring form or pie pan. It is interesting, easy to make, versatile and makes a beautiful interesting presentation-especially for company. 

The Backstory: 

Two months ago, I had the pleasure of being invited to a friend’s home for dinner. She hosted about 25 guests for a formal sit down dinner and the atmosphere was lively and warm.

As we arrived to the dining area, we were greeted by a selection of homemade salads, including potato salad, an interesting tossed salad with a variety of vegetables, and a delightful red cabbage slaw, all displayed on the tables in silver bowls. 

She served a seasonal butternut squash soup as a starter and the main course featured brisket and chicken, accompanied by baked sweet potatoes and potato kugels.

However, there was also a vegan gluten-free dish for me- 

My friend has 9 children (thus the 25 total guests) and her talented 13-year-old daughter has a passion for cooking. This remarkable young chef prepared a vegan sushi bake for me using a recipe she found online. It not only looked stunning but also tasted incredible —so much so that I had to ask for the recipe! 

She made it on a tray.. I made it in a spring form pan.

I’m sharing my own version adapted and tailored to my personal preferences.    

***Although sushi pie is suggested served cold, I preferred warming up my slice in the microwave.  

It’s a great dish : 

• No Rolling Required: Forget about mastering the perfect roll. With sushi pie, you simply layer your ingredients in a pie dish or spring form pan.

• Customizable: You can experiment with flavors and textures, allowing for endless variations to suit your taste

• Perfect for Sharing: Great for parties, potlucks, or family dinners, sushi pie is easy to slice and serve.

• Vegan-Friendly: It’s simple to create a vibrant, plant-based version packed with nutrients and flavor.

How to Make a Vegan Sushi Pie 

Ingredients:

• Base: Sushi rice (short-grain rice works best), seasoned with rice vinegar, sugar, and salt
• Filling: A variety of fresh vegetables and proteins
• Toppings: Vegan mayo, avocado, nori sheets, sesame seeds, and more

Fun Vegan Ingredients:

• Veggies: Try a colorful array like sliced bell peppers, cucumbers, carrots, cilantro, pickled roasted red peppers, and radishes for crunch and color.
• Proteins: Use marinated crumbled tofu, or chickpeas for a protein boost.
• Herbs: Fresh cilantro, scallions, or basil can elevate the flavor profile.
• Condiments: Drizzle with sriracha, tamari, or a homemade teriyaki sauce for an extra kick.

Assembly Instructions

1. Prepare the Sushi Rice: Cook the sushi rice according to package instructions. Once cooked, mix in rice vinegar, sugar, and salt to taste. Allow it to cool slightly.

2. Layer the Base: Press a layer of sushi rice into the bottom of a greased pie dish or spring form pan to form the crust.

3. Add Fillings: Layer your chosen vegetables and proteins on top of the rice. Get creative! You can create colorful patterns or even thematic designs. Finish with a layer or rice

4. Top It Off: Spread a thin layer of vegan mayo or avocado on top, then sprinkle with sesame seeds and nori strips.

5. Chill and Serve: Refrigerate the pie for at least an hour to allow flavors to meld. When ready, slice into wedges and enjoy!

Ingredients

For the Crust:

Ingredients:

6 cups of cooked sticky, sushi, or short grain rice (2 cups uncooked)  might need less cooked rice depending on your pan size**

1 cup shredded carrot 

1 cup shredded cucumber 

1 block of shredded or crumbled extra firm tofu 

1 avocado, peeled and sliced 

1 sheet seaweed (nori)

vegan mayo

sugar, salt, rice vinegar

Gluten Free soy sauce

For the Filling:

• 1 cup cucumber, thinly sliced
• 1 cup avocado, sliced
• 1 cup carrots, grated or julienned
• 1 cup red bell pepper, thinly sliced
• 1 block of crumbled tofu (soaked in GF soy sauce optional)
• 1/4 cup nori sheets, cut into small strips (optional)
• scallions, sliced

For the Sauce:

• 1/4 cup soy sauce or tamari
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha (optional)- this stuff is HOT!!

Instructions

1. Prepare the Rice Crust:

   • In a large bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Mix well until the rice is evenly seasoned.
   • Press the rice mixture into the bottom and up the sides of a pie dish or small spring form pan to form a crust. Use a spatula or your hands to compact it.

2. Layer the Filling:

   • Start layering your fillings and crumpled nori on top of the rice crust. Begin with a layer of cucumber, followed by avocado, carrots, bell pepper, crumbled tofu and crumbled nori End with another layer of rice. Sprinkle the nori strips on top for an extra touch of flavor.

3. Make the Sauce:

   • In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha. Adjust to taste.

4. Assemble and Chill:

   • Drizzle some of the sauce over the filling. You can reserve some for serving later.
   • Cover the pie with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the pie to set.

5. Serve:

• Slice the sushi pie into wedges. Drizzle with mayo sauce and other sauces before serving. Enjoy your healthy, colorful, and delicious vegan sushi pie!

My Notes: 

1. I was not a pro at this. It came out tasty . There are lots of recipes online for this type of creation and you might find someone else who has mastered it..

2, I tried it two ways: in a small spring form pan and a rectangle pyrex