Vegan Spicy Tuna Crispy Rice

Experience the bold flavors and irresistible textures of Vegan Spicy Tuna Crispy Rice, a plant-based twist on the beloved sushi-inspired appetizer! Perfectly seasoned sushi rice is expertly fried to achieve a golden, crunchy exterior while remaining tender inside. Topped with a creamy and fiery jackfruit-based "spicy tuna" mixture, this recipe bursts with umami from soy sauce, sesame oil, and crumbled nori. A delicate avocado slice and a sprinkle of sesame seeds elevate each bite to gourmet perfection. Quick to prepare and entirely vegan, it's the ultimate finger food for sushi lovers seeking a cruelty-free option. Serve this crowd-pleaser with pickled ginger and wasabi for an unforgettable experience that’s sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 1 cup Canned jackfruit (drained and shredded)
• 2 tablespoons Vegan mayonnaise
• 1.5 tablespoons Sriracha
• 1 teaspoon Soy sauce (gluten-free if needed)
• 1 teaspoon Sesame oil
• 1 sheet Nori sheets (crumbled)
• 2 stalks Green onion (thinly sliced)
• 4 tablespoons Avocado oil (for frying)
• 0.5 whole Avocado (sliced for topping)
• 1 teaspoon Sesame seeds (for garnish)
• 2 tablespoons Pickled ginger (optional, for serving)
• 1 teaspoon Wasabi (optional, for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for about 18 minutes or until the water is fully absorbed.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice while it’s still warm. Let the rice cool to room temperature.

Step 4

Once cool, wet your hands and shape the rice into small rectangular or oval blocks (about 2 inches long and 1 inch wide). Place them on a parchment-lined tray.

Step 5

Heat the avocado oil in a nonstick skillet over medium-high heat. Fry the rice blocks on each side until golden and crispy, about 2-3 minutes per side. Set aside on a plate lined with paper towels.

Step 6

Prepare the vegan spicy tuna by draining and shredding the jackfruit. Use your hands or a fork to break it into small, flaky pieces, mimicking tuna texture.

Step 7

In a mixing bowl, combine the shredded jackfruit, vegan mayonnaise, sriracha, soy sauce, sesame oil, crumbled nori sheet, and green onions. Mix thoroughly to create a creamy and spicy topping.

Step 8

To assemble, top each crispy rice block with a spoonful of the vegan spicy tuna. Place a thin slice of avocado on top of the 'tuna,' and garnish with sesame seeds.

Step 9

Serve with pickled ginger and wasabi on the side if desired. Enjoy immediately!

Nutrition Facts

Serving size	(1575.2g)

Amount per serving	% Daily Value*
Calories	1654.3

Total Fat 92.8g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 8.8g
Cholesterol 6.8mg	0%
Sodium 2645.8mg	0%
Total Carbohydrate 186.4g	0%
Dietary Fiber 15.3g	0%
Total Sugars 24.7g
Protein 20.1g	0%

Vitamin D 0IU	0%
Calcium 210.0mg	0%
Iron 6.1mg	0%
Potassium 1692.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 4.8%

Carbs: 44.9%