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*
- Soy sauce
- 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.
- We love to use the Lundberg Sushi Rice OR the Lotus Foods Jade Pearl Rice.
- You can opt for the small snacking seaweed sheets that are available at most grocery stores OR large nori sheets. If using large nori sheets, we recommend quartering each sheet for easier handling with the casserole.
- Be sure that the furikake you purchase does not have bonito (fish) flakes.
- Prep Time: 45 minutes
- Cook Time: 20 minutes