Vegan Spicy Tuna Sushi
Elevate your sushi game with this irresistible Vegan Spicy Tuna Sushi, a plant-based twist on the classic Japanese favorite! Featuring marinated Roma tomatoes as the star ingredient, this recipe mimics the texture and umami flavor of traditional tuna without compromising on taste. The sushi rolls are filled with creamy avocado, crisp cucumber, and a drizzle of zesty vegan spicy mayo, all wrapped in perfectly seasoned sushi rice and nori seaweed. Finished with a sprinkle of toasted sesame seeds, these rolls are as beautiful as they are delicious. Ideal for both vegans and sushi enthusiasts looking for something new, this recipe is surprisingly simple to make at home and perfect for impressing guests. Serve with pickled ginger, wasabi, and soy sauce for an authentic sushi experience!
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Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 3 medium Roma tomatoes
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Toasted sesame oil
- 4 sheets Nori seaweed sheets
- 3 tablespoons Vegan mayonnaise
- 1 tablespoon Sriracha sauce
- 0.5 medium Cucumber
- 1 medium Avocado
- 1 tablespoon Toasted sesame seeds
- 0 Optional pickled ginger, wasabi, and soy sauce for serving
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
Step 2
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve. Set aside to cool.
Step 3
Peel the tomatoes by scoring the skin lightly with a knife and blanching them in boiling water for 30 seconds before transferring them to ice water. Once cooled, remove the skin, cut into quarters, and remove the seeds.
Step 4
Dice the peeled and seeded tomatoes into small cubes. In a bowl, combine the diced tomatoes with soy sauce and toasted sesame oil. Allow this mixture to marinate for at least 15 minutes to enhance the flavor.
Step 5
Once the rice is ready, transfer it to a large bowl. Gently fold in the cooled rice vinegar mixture with a wooden or silicone spatula and let it cool to room temperature.
Step 6
In a small bowl, mix vegan mayonnaise and sriracha sauce to create spicy mayo. Adjust the sriracha quantity based on your heat preference.
Step 7
Slice the cucumber into thin strips and cut the avocado into thin slices.
Step 8
Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread an even layer of sushi rice over the nori, leaving about an inch at the top edge for sealing.
Step 9
Add a thin layer of marinated tomato mixture, cucumber strips, and avocado slices across the center of the rice.
Step 10
Drizzle a small amount of spicy mayo over the filling before rolling.
Step 11
Using the bamboo mat, roll the sushi tightly from the bottom edge, pressing gently to form a compact roll. Seal the roll by dampening the exposed edge of nori with a bit of water.
Step 12
Repeat the process with the remaining ingredients.
Step 13
Slice each roll into 6-8 pieces with a sharp knife, wiping the blade with a damp towel between cuts.
Step 14
Sprinkle toasted sesame seeds over the sushi and serve with pickled ginger, wasabi, and soy sauce if desired.
Nutrition Facts
| Serving size | (1090.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 851.1 |
| Total Fat 39.4g | 0% |
| Saturated Fat 5.9g | 0% |
| Polyunsaturated Fat 7.2g | |
| Cholesterol 10.2mg | 0% |
| Sodium 3830.4mg | 0% |
| Total Carbohydrate 112.4g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 25.7g | |
| Protein 17.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.3mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 1697.8mg | 0% |
Source of Calories