Dairy-Free Sushi Bake

This Dairy-Free Sushi Bake is a comforting twist on traditional sushi, combining the flavors of sushi rice and fresh vegetables baked to perfection. It's an easy, satisfying dish that can be enjoyed warm or at room temperature.

Ingredients

• Sushi rice - 150 grams
• Water - 200 milliliters
• Nori sheets - 3 sheets
• Cucumber - 1 small, diced
• Carrot - 1 medium, grated
• Avocado - 1 ripe, diced
• Red bell pepper - 1 small, diced
• Green onions - 2, chopped
• Soy sauce - 2 tablespoons
• Dairy-free cream cheese - 100 grams
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Salt - 1/2 teaspoon
• Black sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the sushi rice under cold water until the water runs clear, then combine with 200ml of water in a pot and bring to a boil.
3. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and water is absorbed.
4. In a bowl, mix the dairy-free cream cheese, soy sauce, sesame oil, rice vinegar, and salt until smooth.
5. In a large baking dish, spread the cooked sushi rice evenly at the bottom.
6. Layer the nori sheets over the rice, followed by the dairy-free cream cheese mixture.
7. Top with diced cucumber, grated carrot, diced avocado, diced red bell pepper, and chopped green onions.
8. Sprinkle black sesame seeds over the top.
9. Bake in the preheated oven for 15-20 minutes until heated through and slightly crispy on top.
10. Remove from the oven, let cool slightly, then cut into squares and serve warm or at room temperature.

Nutrition

• Calories: 400
• Protein: 8 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Good source of plant-based protein and healthy fats.

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