Spicy “Tuna” Rolls
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.
Servings
4 -5 rolls
Ready In:
40 min
Spicy “Tuna” Rolls
By: Naysha Rivera
These vegan spicy “tuna” rolls are my go-to when I’m craving sushi night with a little kick—no fish needed! Made with plants but packed with flavor, they’ve got that creamy, spicy, satisfying bite that hits every time. Trust me, once you try these, you won’t miss the seafood one bit.
Ingredients
Tomato “Tuna”
- 4 Roma tomatoes
- 2 tablespoons soy sauce
- 1 ½ teaspoons rice vinegar
- 1 tablespoon sesame oil
- 1 thumb-sized piece of ginger, minced
- 1 nori sheet, cut into small pieces
- 2 teaspoons Japanese furikake seasoning
- Pinch of coconut sugar
Filling – Roll
- 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
Vegan Spicy Mayo
- ¼ cup vegan mayo
- 1-2 teaspoons sriracha (adjust for spice level)
Notes:
Flavor Tip: The longer your vegan “tuna” mix marinates, the better the flavor! Let it sit for at least 30 minutes—or even overnight—so all those spicy, savory flavors really soak in.
Rolling Sushi: Don’t worry if your rolls look a little messy at first—practice makes perfect! Using a bamboo mat wrapped in plastic wrap helps get those tight, clean rolls.
Customize It: Get creative with your fillings! Add avocado, cucumber, scallions, or even a pop of mango for something sweet. You can also adjust the spice to your liking—mild to fiery, your roll, your rules.
Step by Step Instructions
Prep the 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
Make the “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 a bowl with water and ice (ice bath) to stop the cooking.
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).
Spicy Mayo:
In a small bowl, mix vegan mayo and sriracha until smooth. Set aside.
Assemble the 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.
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