Vegan Spicy Tuna Maki
Experience the perfect fusion of flavor and artistry with Vegan Spicy Tuna Maki, a plant-based twist on a sushi classic. Instead of traditional tuna, this recipe uses canned jackfruit, expertly shredded and seasoned with vegan mayonnaise, sriracha, soy sauce, and scallions to create a bold, spicy filling that emulates the beloved texture and taste of spicy tuna. Complemented by creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, this maki roll offers both vibrant nutrition and irresistible flavor. Wrapped in nori and garnished with sesame seeds for added flair, it’s the ultimate pairing of innovation and tradition. Quick to prepare in under an hour, this vegan sushi recipe is perfect for impressing guests, indulging in a sushi night, or treating yourself to a homemade Japanese-inspired dish. Serve with soy sauce, pickled ginger, and wasabi for a truly authentic experience.
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Recipe Information
Ingredients
- 4 pieces Nori sheets
- 2 cups Short-grain sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 can (roughly 14 ounces) Canned jackfruit in water
- 3 tablespoons Vegan mayonnaise
- 1.5 tablespoons Sriracha
- 1 teaspoon Soy sauce
- 1 stalk Scallion (green onion), finely chopped
- 1 medium-sized Cucumber, julienned
- 1 medium-sized Avocado, thinly sliced
- 1 tablespoon Sesame seeds (for garnish, optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine the rice with 2.5 cups of water in a medium-sized pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until water is absorbed.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is cooked, gently fold this mixture into the rice while it is still warm. Set aside to cool to room temperature.
Drain and rinse the canned jackfruit. Remove any seeds and shred the jackfruit using your hands or a fork to resemble the texture of shredded tuna.
In a mixing bowl, combine the shredded jackfruit with vegan mayonnaise, sriracha, soy sauce, and finely chopped scallion. Stir to coat evenly. Taste and adjust spice level if desired. This will be your 'spicy tuna' filling.
Lay a sheet of nori shiny side down on a bamboo sushi mat or clean cutting board. Spread an even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge for sealing.
In the center of the rice, add a line of your spicy jackfruit mixture along with a few strips of julienned cucumber and slices of avocado.
Using the bamboo mat (or your hands), carefully roll the nori from the bottom edge, tucking in the filling and applying gentle pressure to make a tight roll. Seal the edge with a bit of water if needed.
Use a sharp knife to slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean slices.
Repeat the process for the remaining ingredients to make additional rolls.
Garnish the sliced rolls with sesame seeds if desired. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy your Vegan Spicy Tuna Maki!
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 40.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2222 mg | 47% | |
*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.
