Vegetarian Spicy Tuna Maki

Experience the perfect fusion of creativity and flavor with this vibrant Vegetarian Spicy Tuna Maki recipe—a plant-based twist on the classic sushi roll. Instead of traditional tuna, this recipe uses diced, marinated tomatoes, infused with soy sauce, sesame oil, and spicy sriracha, then blended with creamy vegan mayonnaise to replicate the bold, savory flavors of spicy tuna. Paired with crisp cucumber, buttery avocado, and nutty toasted sesame seeds, these easy-to-roll maki are wrapped in nori and sushi rice prepared with a tangy rice vinegar seasoning. Ready in under an hour, this vegan sushi is perfect for sushi nights at home, impressing dinner guests, or satisfying your Japanese cuisine cravings. Serve with soy sauce, pickled ginger, and wasabi for the ultimate sushi experience!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Granulated sugar
• 0.5 teaspoon Salt
• 2 medium Plum or Roma tomatoes
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Sriracha
• 2 tablespoons Vegan mayonnaise
• 2 Nori sheets
• 0.5 Cucumber
• 0.5 Avocado
• 1 teaspoon Toasted sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, cover, and bring to a boil. Reduce the heat to low and simmer for 18-20 minutes until the water is absorbed.

Step 2

While the rice cooks, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is finished, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Step 3

Prepare the vegetarian 'spicy tuna': Bring a small pot of water to a boil. Score an 'X' on the bottom of each tomato. Boil the tomatoes for 30 seconds, then immediately transfer them to a bowl of ice water. Peel the skins, remove the seeds, and dice the flesh into small cubes.

Step 4

In a mixing bowl, combine the tomato cubes, soy sauce, sesame oil, and sriracha. Stir to coat the tomatoes and let the mixture marinate for 10 minutes.

Step 5

Mix the marinated tomatoes with vegan mayonnaise to create the spicy 'tuna'. Set aside.

Step 6

Slice the cucumber and avocado into thin strips for the filling.

Step 7

Place a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking, then spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Sprinkle the rice with toasted sesame seeds. Flip the nori over so that the rice is facing down.

Step 9

On the nori side, add a line of spicy tomato mixture, cucumber strips, and avocado slices about 1 inch from the bottom edge.

Step 10

Using the bamboo mat, tightly roll the sushi from the bottom edge, pressing gently to secure the roll. Seal the roll by dampening the top edge of the nori with water.

Step 11

Use a sharp knife to slice the roll into 6-8 pieces, wiping the blade with a damp cloth between cuts.

Step 12

Repeat with the second nori sheet and the remaining ingredients.

Step 13

Serve with soy sauce, pickled ginger, and wasabi, if desired.

Nutrition Facts

Serving size	(1003.3g)

Amount per serving	% Daily Value*
Calories	735.8

Total Fat 33.0g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 10.2g
Cholesterol 6.8mg	0%
Sodium 2119.3mg	0%
Total Carbohydrate 101.5g	0%
Dietary Fiber 10.7g	0%
Total Sugars 23.4g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 108.8mg	0%
Iron 3.5mg	0%
Potassium 1322.4mg	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: 39.4%

Protein: 6.7%

Carbs: 53.9%