Vegan Yellowtail Hand Roll

Delight in the art of plant-based sushi with this Vegan Yellowtail Hand Roll recipe, a creative and delicious alternative to traditional hand rolls. Juicy tomato slices are transformed into velvety "yellowtail" sashimi through a quick blanching process, followed by a savory-sweet marinade of soy sauce, sesame oil, rice vinegar, and maple syrup. Paired with perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and wrapped in nutrient-rich nori, these hand rolls are as satisfying as they are stunning. Ready in under an hour, this recipe is perfect for sushi night at home and makes a fun, hands-on dining experience. Serve with pickled ginger, wasabi, and soy sauce for a fresh, umami-packed bite that’s entirely vegan.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Tomatoes (medium, firm)
• 3 tablespoons Soy sauce (gluten-free if needed)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Maple syrup
• 4 pieces Nori sheets (large, unseasoned)
• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar (for sushi rice)
• 0.5 teaspoon Sugar
• 0.25 teaspoon Salt
• 0.5 cup Cucumber (julienned)
• 1 piece Avocado (sliced thinly)
• 2 tablespoons Pickled ginger (optional, for serving)
• 1 teaspoon Wasabi paste (optional)

Directions

Step 1

Prepare the sushi rice: Rinse the 1 cup of sushi rice under cold water until the water runs clear. Place it in a pot with 1.5 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 18 minutes. Remove from heat and let it sit for 10 minutes with the lid on.

Step 2

Season the rice: In a small bowl, mix 2 tablespoons of rice vinegar, 0.5 teaspoon of sugar, and 0.25 teaspoon of salt. Fold this mixture into the slightly cooled rice using a spatula. Allow the rice to cool to room temperature.

Step 3

Prepare the tomato 'yellowtail': Score the skin of 2 tomatoes with a small 'x' at the bottom. Boil water in a small pot and submerge the tomatoes for 30 seconds, then transfer to a bowl of ice water. Peel the skins off and cut into quarters. Remove the seeds and cut the flesh into strips resembling sashimi slices.

Step 4

Marinate the tomato 'yellowtail': In a bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of maple syrup. Add the tomato slices, toss gently to coat, and let them marinate for at least 15 minutes.

Step 5

Prepare your hand roll setup: Slice the avocado and cucumber into thin pieces. Cut the nori sheets in half to create 8 smaller sheets.

Step 6

Assemble the hand rolls: Place a nori sheet shiny side down on a flat surface. Add about 2 tablespoons of seasoned sushi rice to the left side of the nori and gently press it down. Lay a strip of marinated tomato 'yellowtail' on top along with a few slices of cucumber and avocado. If desired, add a small dab of wasabi paste.

Step 7

Roll the hand roll: Lift the bottom left corner of the nori sheet and begin rolling it into a cone shape, ensuring the fillings stay in place. Seal the edge by lightly wetting it with water.

Step 8

Repeat with remaining ingredients until all hand rolls are assembled. Serve immediately with pickled ginger and additional soy sauce for dipping, if desired.

Nutrition Facts

Serving size	(1253.9g)

Amount per serving	% Daily Value*
Calories	908.6

Total Fat 46.3g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 3930.4mg	0%
Total Carbohydrate 108.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 16.6g
Protein 18.7g	0%

Vitamin D 0IU	0%
Calcium 190.2mg	0%
Iron 5.2mg	0%
Potassium 2456.1mg	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: 45.1%

Protein: 8.1%

Carbs: 46.8%