Vegan Tempura Spicy Tuna Roll
Indulge in a plant-based sushi experience with these Vegan Tempura Spicy Tuna Rolls, a creative twist on the classic Japanese favorite. This recipe reinvents the traditional spicy tuna roll using marinated tomatoes to mimic the delicate texture and bold flavor of tuna, making it perfect for vegans and seafood-lovers alike. Wrapped in seasoned sushi rice and crisp nori, then dipped in gluten-free tempura batter and fried to golden perfection, these rolls deliver a mouthwatering blend of crunch and umami. Garnished with scallions and served alongside tamari, wasabi, or pickled ginger, each bite offers an irresistible fusion of flavors and textures. Whether you're hosting a dinner party or craving sushi night, this recipe promises a stunning presentation and satisfying taste, all while being vegan-friendly and gluten-free.
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Recipe Information
Ingredients
- 2 pieces Tomatoes (large, ripe)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice wine vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sriracha
- 4 sheets Nori sheets
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar (for rice seasoning)
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup All-purpose gluten-free flour
- 1 tablespoon Cornstarch
- 1.5 cups Cold sparkling water
- 2 cups Vegetable oil (for frying)
- 2 tablespoons Scallions (thinly sliced)
- 2 tablespoons Pickled ginger (optional, for garnish)
- 1 teaspoon Wasabi (optional, for serving)
- 4 tablespoons Tamari (gluten-free soy sauce, for dipping)
Instructions
Prepare the vegan tuna filling. Bring a pot of water to a boil, blanch the tomatoes for 1 minute, then transfer them to an ice bath. Remove the skins and dice the tomatoes into small cubes. Remove any seeds for texture.
In a small bowl, combine soy sauce, rice wine vinegar, sesame oil, and sriracha. Mix well and pour the mixture over the diced tomatoes. Let them marinate in the refrigerator for 20 minutes.
Cook the sushi rice. Rinse the rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then lower the heat and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
Season the rice. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, using a wooden spoon to avoid breaking the grains. Set aside to cool.
Lay a sheet of nori, shiny side down, on a sushi mat. Spread a thin, even layer of seasoned sushi rice over the nori, leaving about 1 inch uncovered at the top edge.
Place a line of the marinated tomato mixture along the center of the rice. Sprinkle with scallions for added flavor.
Using the sushi mat, roll the nori tightly into a cylinder, gently pressing to shape. Seal the edge with a bit of water. Repeat with the remaining ingredients.
Make the tempura batter. In a bowl, whisk together gluten-free flour, cornstarch, and cold sparkling water until smooth but not overmixed. The batter should be slightly thin and cold.
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Dip each roll into the tempura batter, ensuring an even coating, then carefully lower into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden and crispy.
Remove the rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Allow the tempura rolls to cool slightly before slicing them into 6-8 even pieces using a sharp knife. Clean the knife between cuts for clean edges.
Serve the Vegan Tempura Spicy Tuna Rolls with tamari, wasabi, pickled ginger, or your favorite dipping sauce.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 371 mg | 8% | |
*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.
