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Sushi Bake
with cucumbers / avocados / seaweed crisps

Active: 30 Total: 70

Tonight's baked "sushi" is a fun April Fools' Day twist on the beloved original. It features all the yummy flavors of a California roll in a warm, baked casserole. It's not traditional sushi, but don't be fooled - it's still delicious!
Smarts: Sushi rice must be used right away, so get it started first and prepare the remaining ingredients while it cooks.



Sushi Rice:
  • Rice, sushi - 1 1/2 cups
  • Water - 2 cups
  • Vinegar, rice - 3 Tbsp
  • Sugar - 1 tsp
  • Salt - 1/2 tsp
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Sriracha - 2 tsp , more or less, to taste, plus extra for serving
  • Lime juice - 2 tsp
Sushi Bake:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Cream cheese - 4 oz , softened to room temperature
  • Green onions - 2 stalks , chopped; green and white parts combined
  • Cucumbers - 8 oz , thinly sliced
  • Avocados, large - 1 , thinly sliced
  • Cornstarch - 2 Tbsp
  • Oil, cooking - 2 Tbsp
  • Furikake - 2 Tbsp + 2 Tbsp
  • Toasted seaweed crisps - 2 packs , for serving (find these with Asian foods or on the snack aisle, sub nori sheets)


  1. Cook sushi rice - Rinse the rice in cool water (not on the ingredients list) until the water runs clear. Drain well. Combine rice and water (portion on the ingredients list) in a saucepan. Bring to a boil. Reduce heat to a low simmer. Cover and simmer until all of the water is absorbed, ~20 minutes. Transfer the rice to a serving bowl and let it cool slightly.

  2. Season rice - Combine vinegar, sugar, and salt in a microwave-safe bowl. Microwave on high until the sugar and salt dissolve (you may need to stir it a few times). Pour the mixture over the rice and stir it gently in until evenly combined. Cover the rice with a dish towel until ready to use.

  3. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  4. Make Sriracha mayo - (If prepping right before cooking, get the oven heating first.) Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)

  5. Cream cheese - Remove the wrapper from the cream cheese and place on a microwave-safe plate. Soften briefly in the microwave, ~10-15 seconds.

  6. Green onions / Cucumbers / Avocados - Prep as directed.

  7. Tofu - Season tofu with some salt and pepper and toss with cornstarch.

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  1. Heat oven to 375F / 190C degrees and position a rack in the center of the oven. Brush bottom and sides of a square baking dish (for 4 servings; adjust if customizing) with some cooking oil or coat with cooking spray.

  2. Heat a wok or skillet with a lid over medium heat and add cooking oil. When oil is hot, add tofu in a single layer. Cook tofu, without stirring, until golden brown and crisp on one side, 2 to 3 minutes. Use a spatula to flip tofu and continue cooking, stirring occasionally, until tofu is golden brown on all sides, 5 to 6 minutes more. Transfer tofu to a paper towel-lined plate and set aside.

  3. Place softened cream cheese and sriracha mayonnaise in a large bowl and stir to combine. Fold in tofu and green onions.

  4. When rice is cool enough to handle, spread it evenly into the baking dish with damp hands. Sprinkle first portion of furikake over the rice.

  5. Spread tofu mixture evenly over the rice and sprinkle on the second portion of furikake.

  6. If you like, drizzle some additional sriracha over top of the casserole.

  7. Place in the oven and bake, uncovered, until heated through and bubbling, 25-30 minutes. Allow casserole to rest for 10 minutes before slicing.

  8. Slice sushi bake and serve on top of roasted seaweed crisps or squares of toasted nori. Top with cucumber slices, avocados, and additional sriracha for drizzling over top. Enjoy!



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