Vegan Spicy Tuna Sushi
Say hello to sushi night with a delightful twist—Vegan Spicy Tuna Sushi is the ultimate plant-based answer to your sushi cravings! This vibrant recipe uses juicy, marinated Roma tomatoes to mimic the texture and umami-packed flavor of traditional tuna, offering a cruelty-free alternative that doesn't skimp on taste. Complemented by creamy avocado, refreshing cucumber, and a fiery homemade vegan sriracha mayo, these rolls strike the perfect balance between spicy, savory, and fresh. Wrapped in nori and served with classic condiments like pickled ginger and soy sauce, each bite is a celebration of sushi done ethically. With easy-to-follow steps and wholesome ingredients, this recipe is ideal for impressing guests or elevating your weekly meal plan. Perfect for vegans and sushi enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 3 medium Roma tomatoes
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Toasted sesame oil
- 4 sheets Nori seaweed sheets
- 3 tablespoons Vegan mayonnaise
- 1 tablespoon Sriracha sauce
- 0.5 medium Cucumber
- 1 medium Avocado
- 1 tablespoon Toasted sesame seeds
- Optional pickled ginger, wasabi, and soy sauce for serving
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve. Set aside to cool.
Peel the tomatoes by scoring the skin lightly with a knife and blanching them in boiling water for 30 seconds before transferring them to ice water. Once cooled, remove the skin, cut into quarters, and remove the seeds.
Dice the peeled and seeded tomatoes into small cubes. In a bowl, combine the diced tomatoes with soy sauce and toasted sesame oil. Allow this mixture to marinate for at least 15 minutes to enhance the flavor.
Once the rice is ready, transfer it to a large bowl. Gently fold in the cooled rice vinegar mixture with a wooden or silicone spatula and let it cool to room temperature.
In a small bowl, mix vegan mayonnaise and sriracha sauce to create spicy mayo. Adjust the sriracha quantity based on your heat preference.
Slice the cucumber into thin strips and cut the avocado into thin slices.
Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread an even layer of sushi rice over the nori, leaving about an inch at the top edge for sealing.
Add a thin layer of marinated tomato mixture, cucumber strips, and avocado slices across the center of the rice.
Drizzle a small amount of spicy mayo over the filling before rolling.
Using the bamboo mat, roll the sushi tightly from the bottom edge, pressing gently to form a compact roll. Seal the roll by dampening the exposed edge of nori with a bit of water.
Repeat the process with the remaining ingredients.
Slice each roll into 6-8 pieces with a sharp knife, wiping the blade with a damp towel between cuts.
Sprinkle toasted sesame seeds over the sushi and serve with pickled ginger, wasabi, and soy sauce if desired.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 25.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1698 mg | 36% | |
*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.
