Sushi bake, the latest culinary sensation, has now been brilliantly reimagined into a vegan-friendly feast – the Chickpea Tuna Sushi Bake. This dish skillfully combines chickpeas, seasoned rice, vegan mayo, and a variety of spices, creating a unique fusion that tantalizes the taste buds. It’s an inventive meal that effortlessly blends the traditional sushi experience with plant-based ingredients, offering a rich, satisfying flavor that’s perfect for any occasion, from a casual dinner at home to a standout dish at a social gathering.
Why You’ll Love This Recipe:
- Rich and Hearty: The chickpeas provide a substantial, meaty texture, while the combination of vegan mayo and spices creates a rich, creamy experience.
- Versatile and Customizable: Feel free to tweak the recipe to your liking. Add different vegetables, adjust the spiciness, or experiment with various vegan mayo flavors.
- Simplicity Meets Sophistication: While easy to prepare, this dish offers a depth of flavor that belies its simple preparation.
- Comforting and Satisfying: Ideal for those nights when you crave something hearty yet healthy, this sushi bake is like a warm, flavorful embrace in a dish.
Deep Dive into Ingredients:
- Sushi Rice: The foundation of the dish. The sticky texture and mild flavor of sushi rice perfectly complement the other ingredients.
- Chickpeas: A fantastic plant-based protein source, chickpeas add a satisfying, tuna-like texture.
- Vegan Mayo: Key to achieving the creamy consistency and rich flavor that makes this dish so indulgent.
- Spices and Seasonings: Garlic powder, salt, and pepper enhance the natural flavors of the chickpeas and rice.
- Soy Sauce, Sriracha, and Vegan Mayo (for drizzling): These add layers of umami, heat, and creaminess, respectively.
Cooking Tips for Perfection:
- Quality Ingredients: Opt for high-quality rice, fresh chickpeas (or a good canned variety), and a reputable brand of vegan mayo.
- Rice Preparation: Cooking the sushi rice correctly is crucial. Aim for a sticky, yet distinct texture.
- Layering Flavors: The layering of chickpeas, rice, and the drizzled toppings creates a complex flavor profile.
Step-by-Step Guide:
- Rice Prep: Cook your sushi rice following traditional methods, seasoning it lightly with rice vinegar and sugar.
- Chickpea Mixture: Mash the chickpeas and mix with vegan mayo, chopped onions, and spices.
- Layering: Spread the cooked rice in a baking dish, followed by the chickpea mixture.
- Drizzling: Just before baking, drizzle soy sauce, Sriracha, and more vegan mayo over the chickpea layer.
- Baking: Bake until the top is slightly crispy, bringing all the flavors together.
Plating and Garnishing:
Serve your Chickpea Tuna Sushi Bake with a garnish of sliced green onions or sesame seeds. Accompany it with sides like seaweed, avocado, or cucumber for added texture and freshness.
Additional Tips:
- Leftovers: This dish reheats well, so don’t hesitate to save some for later.
- Sauce Adjustments: Feel free to modify the amount of soy sauce, Sriracha, and vegan mayo to suit your taste.
- Add-In Variations: Consider adding diced avocados or cucumbers into the chickpea mixture for an extra crunch.
Chickpea Tuna Sushi Bake
This Chickpea Tuna Sushi Bake offers a delicious, vegan twist on the traditional sushi bake. Featuring a hearty chickpea mixture layered over sushi rice and finished with a drizzle of vegan mayo, Sriracha, and soy sauce, it’s baked to perfection for a delightful fusion of flavors.
Equipment
- Oven
- Baking Dish
- Mixing bowl
- Fork or potato masher
Ingredients
- 920 grams cooked white sushi rice one 14 oz can
- 400 grams chickpeas (garbanzo beans), drained and rinsed one 14 oz can
- 1 small onion finely chopped
- 120 ml vegan mayo about 1/2 to 2/3 of a cup
- 1/4 teaspoon garlic powder
- Salt & cracked pepper to taste
- 2 tbsp rice vinegar
- 2 green onions sliced
For Drizzling:
- Vegan mayo
- Sriracha
- Soy sauce
Instructions
- Preheat your oven to 230ºC (450ºF).
- In a bowl, mash the chickpeas with a fork or potato masher.
- Add the finely chopped onion, vegan mayo, garlic powder, salt, pepper, and rice vinegar to the mashed chickpeas. Mix well.
- Spread the cooked white sushi rice in a 9×13 inch baking dish. Optionally season the rice with a bit more rice vinegar for added flavor.
- Spread the chickpea mixture evenly over the rice.
- Drizzle vegan mayo, Sriracha, and soy sauce separately over the chickpea layer to taste.
- Bake in the oven for 10 minutes, then switch to broil for 3 minutes to achieve a slightly crispy top.
- Garnish with sliced green onions.
- Serve with accompaniments like roasted seaweed, cucumbers, and avocado. Offer extra spicy vegan mayo on the side if desired.
Notes
- Adjust the amount of Sriracha and soy sauce based on your preference for spiciness and saltiness.
The dish can be customized with additional toppings like sliced avocados, cucumber, or seaweed for added texture and flavor.
Leftovers can be stored in the refrigerator and reheated, though the dish is best enjoyed fresh.
Absolutely delicious! I was looking for a sushi bake recipe that didn’t use seafood. This was exactly what I was looking for! The only change I made is I used regular mayo instead of vegan mayo. But it turned out just fine. My husband told me to save this recipe because he’s going to ask for it again. Easy, affordable, and tasty. 10/10!