These vegan spicy tuna rolls use marinated Roma tomatoes to recreate the texture and flavor of sushi-grade tuna! Paired with fresh toppings and a creamy spicy mayo, this roll is a delicious plant-based take on a classic.
click the image below for a video tutorial
Ingredients:
For the Tomato “Tuna”
- 4 Roma tomatoes
- 2 tablespoons soy sauce
- 1 ½ teaspoons rice vinegar
- 1 tablespoon sesame oil
- 1 thumb-sized piece ginger, minced
- 1 nori sheet, cut into small pieces
- 2 teaspoons Japanese furikake seasoning
- Pinch of coconut sugar
For the Rolls & Fillings
- Sushi rice, cooked and seasoned with rice vinegar
- 1 avocado, sliced
- ½ cucumber, cut into thin strips
- 1 green onion, finely chopped
- Sesame seeds, for garnish
- Nori sheets, for rolling
For the Vegan Spicy Mayo
- ¼ cup vegan mayo
- 1-2 teaspoons sriracha (adjust for spice level)
Instructions:
Prepare Sushi Rice
cook 1 cup of sushi rice according to the rice instructions
Once cooked pop into a bigger bowl and add + 1 TBSP rice vinegar and mix into rice
Set aside
Prepare the Tomato “Tuna”
Blanch the tomatoes: Bring a pot of water to a boil. Score the bottom of each tomato with an "X" and drop them into boiling water for 30-60 seconds until the skin starts to peel.
Immediately transfer to an ice bath to cool, then peel off the skins.
Cut the tomatoes in half, remove the seeds, and slice into thin, sashimi-style pieces.
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, furikake, coconut sugar, and small nori pieces.
Add the tomato slices to the marinade, ensuring they are fully coated. Cover and marinate in the fridge for at least 30 minutes (longer for deeper flavor).
Make the Spicy Mayo
In a small bowl, mix vegan mayo and sriracha until smooth. Set aside.
Assemble the Sushi Rolls
Place a nori sheet on a bamboo sushi mat (shiny side down).
Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top uncovered.
Arrange tomato “tuna,” avocado, cucumber, and green onion in a line near the bottom.
Roll tightly using the bamboo mat, applying gentle pressure. Seal the edge with a little water.
Slice with a sharp knife and garnish with sesame seeds and green onion.
Serve & Enjoy!
Drizzle with vegan spicy mayo, and serve with soy sauce, pickled ginger, and wasabi if desired.
