Vegan Spicy Tuna Crispy Rice
Elevate your appetizers or sushi nights with this Vegan Spicy Tuna Crispy Rice recipe—an irresistible plant-based twist on a Japanese classic! Instead of traditional tuna, shredded jackfruit is transformed with creamy vegan mayonnaise, fiery sriracha, savory soy sauce, and umami-rich nori for a bold, authentic flavor. Perfectly cooked sushi rice is lightly seasoned with rice vinegar, sugar, and salt, then pan-fried to golden, crispy perfection for a tantalizing contrast of textures. Topped with a dollop of the spicy jackfruit mixture, a smooth avocado slice, sesame seeds, and served alongside zesty pickled ginger and optional wasabi, this recipe is as visually stunning as it is delicious. Ready in just 35 minutes and ideal for vegan foodies, this crispy rice dish is perfect for entertaining or treating yourself to restaurant-quality bites at home! Keywords: Vegan Spicy Tuna, Crispy Rice Recipe, Jackfruit Spicy Tuna, Plant-Based Appetizer, Vegan Sushi.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 1 cup Canned jackfruit (drained and shredded)
- 2 tablespoons Vegan mayonnaise
- 1.5 tablespoons Sriracha
- 1 teaspoon Soy sauce (gluten-free if needed)
- 1 teaspoon Sesame oil
- 1 sheet Nori sheets (crumbled)
- 2 stalks Green onion (thinly sliced)
- 4 tablespoons Avocado oil (for frying)
- 0.5 whole Avocado (sliced for topping)
- 1 teaspoon Sesame seeds (for garnish)
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for about 18 minutes or until the water is fully absorbed.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice while it’s still warm. Let the rice cool to room temperature.
Once cool, wet your hands and shape the rice into small rectangular or oval blocks (about 2 inches long and 1 inch wide). Place them on a parchment-lined tray.
Heat the avocado oil in a nonstick skillet over medium-high heat. Fry the rice blocks on each side until golden and crispy, about 2-3 minutes per side. Set aside on a plate lined with paper towels.
Prepare the vegan spicy tuna by draining and shredding the jackfruit. Use your hands or a fork to break it into small, flaky pieces, mimicking tuna texture.
In a mixing bowl, combine the shredded jackfruit, vegan mayonnaise, sriracha, soy sauce, sesame oil, crumbled nori sheet, and green onions. Mix thoroughly to create a creamy and spicy topping.
To assemble, top each crispy rice block with a spoonful of the vegan spicy tuna. Place a thin slice of avocado on top of the 'tuna,' and garnish with sesame seeds.
Serve with pickled ginger and wasabi on the side if desired. Enjoy immediately!
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 217 mg | 5% | |
*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.
