Vegan Spicy Tuna Sushi Roll
Indulge in the bold, plant-based flavors of this Vegan Spicy Tuna Sushi Roll, a creative twist on a sushi classic that's both satisfying and entirely cruelty-free. Featuring a delightful "spicy tuna" filling made from mashed chickpeas blended with vegan mayonnaise, sriracha, and umami-packed seasonings, this recipe delivers a perfect balance of creamy spice and authentic sushi taste. Wrapped in nori sheets and paired with refreshing cucumber, creamy avocado, and fluffy seasoned sushi rice, these rolls are as vibrant as they are delicious. Ready in under an hour, they're perfect for an impressive vegan appetizer, a light main course, or a fun DIY sushi night. Serve with soy sauce and pickled ginger for an extra touch of traditional flair! Whether you're an experienced sushi maker or a beginner, this recipe is a must-try for anyone seeking a wholesome, plant-based take on a beloved Japanese dish.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 1 cup Cooked chickpeas (canned or freshly cooked)
- 2 tablespoons Vegan mayonnaise
- 1 tablespoon Sriracha
- 0.5 teaspoon Soy sauce
- 0.5 teaspoon Sesame oil
- 4 sheets Nori sheets
- 0.5 cup Cucumber, julienned
- 1 medium Avocado, sliced
- 1 tablespoon Toasted sesame seeds
- Pickled ginger (optional, for serving)
- Soy sauce (for dipping, optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
While the rice is cooking, prepare the sushi seasoning by mixing rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, gently fold the seasoning into the warm rice. Let it cool to room temperature.
In a bowl, mash the chickpeas with a fork until they reach a flaky consistency. Stir in vegan mayonnaise, sriracha, soy sauce, and sesame oil to create the vegan spicy tuna mixture. Adjust seasoning to taste.
Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean surface. Wet your hands with water to prevent sticking, then spread an even layer of sushi rice over the nori, leaving about 1 inch of nori uncovered at the top edge.
Spread a thin line of the vegan spicy tuna mixture horizontally across the rice, about 1 inch from the bottom edge. Add a few julienned cucumber sticks and avocado slices on top.
Using the bamboo mat, carefully roll the sushi tightly from the bottom edge, tucking in the filling as you go. Seal the roll by moistening the uncovered nori edge with water and pressing it gently to close.
Repeat with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts for clean slices.
Sprinkle the sliced rolls with toasted sesame seeds and serve with pickled ginger and soy sauce on the side, if desired.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 22.5 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1970 mg | 42% | |
*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.
