Vegetarian Spicy Tuna Maki
Experience the bold flavors of this Vegetarian Spicy Tuna Maki, a creative plant-based twist on a sushi classic that's perfect for vegans and vegetarians alike. This innovative recipe swaps traditional tuna for a savory, spicy tomato mixture, combining marinated plum tomatoes with soy sauce, sesame oil, sriracha, and creamy vegan mayonnaise to achieve a flavorful "tuna" filling. Paired with sushi rice seasoned with tangy rice vinegar, along with crisp cucumber, creamy avocado, and toasted sesame seeds, every bite offers a harmonious blend of textures and tastes. This recipe is easy to follow and includes classic sushi rolling techniques, making it a fun and rewarding project for home cooks, whether you're a sushi enthusiast or a beginner. Serve your rolls with soy sauce, pickled ginger, and wasabi for a truly satisfying sushi experience that will delight any crowd. Perfect for Japanese cuisine lovers searching for vegan sushi recipes!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 2 medium Plum or Roma tomatoes
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sriracha
- 2 tablespoons Vegan mayonnaise
- 2 Nori sheets
- 0.5 Cucumber
- 0.5 Avocado
- 1 teaspoon Toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, cover, and bring to a boil. Reduce the heat to low and simmer for 18-20 minutes until the water is absorbed.
While the rice cooks, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is finished, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Prepare the vegetarian 'spicy tuna': Bring a small pot of water to a boil. Score an 'X' on the bottom of each tomato. Boil the tomatoes for 30 seconds, then immediately transfer them to a bowl of ice water. Peel the skins, remove the seeds, and dice the flesh into small cubes.
In a mixing bowl, combine the tomato cubes, soy sauce, sesame oil, and sriracha. Stir to coat the tomatoes and let the mixture marinate for 10 minutes.
Mix the marinated tomatoes with vegan mayonnaise to create the spicy 'tuna'. Set aside.
Slice the cucumber and avocado into thin strips for the filling.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking, then spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle the rice with toasted sesame seeds. Flip the nori over so that the rice is facing down.
On the nori side, add a line of spicy tomato mixture, cucumber strips, and avocado slices about 1 inch from the bottom edge.
Using the bamboo mat, tightly roll the sushi from the bottom edge, pressing gently to secure the roll. Seal the roll by dampening the top edge of the nori with water.
Use a sharp knife to slice the roll into 6-8 pieces, wiping the blade with a damp cloth between cuts.
Repeat with the second nori sheet and the remaining ingredients.
Serve with soy sauce, pickled ginger, and wasabi, if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 23.4 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1322 mg | 28% | |
*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.
