Ingredients

  • Serves 2 people
  • 200 g fresh button mushrooms (sliced)

  • 300 g spinach (washed and cut)

  • 2 tbsp olive oil

  • 2 + 1 tbsp truffle oil

  • 50 g vegan cream cheese

  • salt to taste

  • pepper to taste

  • 300 g cooked sushi rice

  • 2 tbsp sushi rice vinegar

  • 2 tbsp vegan furikake

  • soy sauce to taste

  • 1 tbsp sesame oil

  • 2 tbsp sriracha

  • 50 g vegan mayonnaise

  • 2 tbsp sesame seeds

  • 10 g seaweed

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Recipe Courtesy of
Asian Food Network

Vegan Spinach & Mushroom Sushi Bake

The only “sushi” thing about sushi bakes is the vinegared rice, which here, works as a playful contrast to the layer of creamy spinach and mushroom cheese placed snugly over the rice base. Aromatic truffle oil and a thin whisper of umami seaweed gives it a savoury side, and for that whiff of heat, a couple spoons of sriracha does the trick. If you want a more crisp top, leave it in the oven for a few minutes more.
  • Easy
  • 80 min
  • 20 min
  • 15 min
  • 4 steps
  • 16 Ingredients
  • Easy
  • 4 steps
  • 16 Ingredients
  • 80 min
  • 20 min
  • 15 min

Instructions

  1. Saute vegetables

    • Sautee mushroom and spinach with olive oil, salt and pepper until cooked and caramelised.
    • Remove from heat and marinade with 2 tbsp truffle oil.
    • Leave to chill in fridge for 1hr
    Saute vegetables


  2. Combine vegetables and cream

    • Combine mushrooms, spinach and cream cheese into a bowl. Mix them well.
    • Season with salt and pepper to taste

    Remove cream cheese out from fridge 30mins before cooking

    Combine vegetables and cream


  3. Prepare sushi bake

    • In a separate bowl, mix cooked sushi rice with rice vinegar, Furikakes easoning, soy sauce and sesame oil.
    • Lay out the seasoned sushi rice evenly onto a baking tray/dish.
    • Spread the mushroom spinach mixture on the rice evenly.
    • Garnish with Siracha and mayonnaise.


  4. Bake dish

    • Preheat oven to 200⁰C.
    • To give it a slight caramelization, bake the rice for 4-8mins.


Plate and Serve!

Garnished with sesame seeds, a drizzle of truffle oil. Serve with seaweed.

Plate and Serve!

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Ingredients
  • Serves 2 people
  • 200 g fresh button mushrooms (sliced)

  • 300 g spinach (washed and cut)

  • 2 tbsp olive oil

  • 2 + 1 tbsp truffle oil

  • 50 g vegan cream cheese

  • salt to taste

  • pepper to taste

  • 300 g cooked sushi rice

  • 2 tbsp sushi rice vinegar

  • 2 tbsp vegan furikake

  • soy sauce to taste

  • 1 tbsp sesame oil

  • 2 tbsp sriracha

  • 50 g vegan mayonnaise

  • 2 tbsp sesame seeds

  • 10 g seaweed

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