Vegan Spicy Tuna Roll
This is the easiest vegan spicy tuna roll recipe so you can get your sushi fix without the fishy stuff.
Ingredients
"Spicy Tuna" Marinade
- 1 cup water
- Kelp or nori for soaking in water
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- ½ tsp lemon juice
- ⅛ tsp white pepper
- 1-2 drops liquid smoke optional
Sushi Filling
- 1 large tomato peeled and sliced
- 1 sheet nori for sushi
- 1 cup white rice cooked
- 1 small avocado or cucumber sliced
- 1 tbsp vegan mayo
- 1 tbsp sriracha
- ½ tsp rice vinegar
Instructions
- Cook the white rice according to directions on the package.
- Place the large tomato whole in a pot of boiling water, and boil until the skin starts to peel off (about 3 minutes boiling). Immediately transfer the tomato into a bowl of ice water to stop from cooking further.
- Peel the skin off the tomato once cooled, then cut the tomato in half and scoop out the seeds from the center with a spoon. Slice the tomato into 6-8 small pieces, similar to sashimi slices.
- Combine the rest of the ingredients for the marinade in a glass Tupperware and stir. Place the tomato slices in the marinade, close the lid, and keep in the fridge to marinate for at least 10 minutes.
- While the tomato marinates, transfer 1 cup of cooked rice to a bowl and mix in ½ tsp of rice vinegar to season the rice. Set aside to let the rice cool.
- In a separate small bowl, combine the vegan mayo and sriracha to make a spicy mayo.
- When it’s time to assemble the sushi, lay down a sheet of nori horizontally with the rough side up. Evenly spread and press down 1 cup of the sushi rice over the nori, leaving about an inch of nori bare at the top. Spread the sriracha mayo across the rice toward the bottom of the sheet, then add an even layer of sliced avocado and the sliced “spicy tuna” on top.
- To roll your sushi, start from the bottom of the nori sheet and tuck in all the ingredients for the first roll. Tightly roll the sushi across and stop when you reach the bare strip of nori at the top. Wet your fingers with water and lightly dab the nori dampen. Roll your sushi all the way so that the wet part of the nori is sealed.
- Using a sharpened knife, carefully cut the sushi into small, even pieces about ½ an inch thick, making sure to wipe your knife with a damp towel after every cut. You should end up with around 8 pieces.
- Enjoy your sushi roll with a side of soy sauce, pickled ginger, and wasabi!
Notes
How do you roll? This sushi roll can easily be made without a sushi mat, plastic wrap, etc. but those tools are available if you don’t trust your bare rolling skills. Get a sushi making kit here.
Vegan tuna recipes: If spicy tuna rolls aren’t your thing, you can use this vegan tuna recipe to make your own poke bowls, sashimi, nigiri, and more!
Tried this recipe?Let us know how it was!