Vegetarian Spicy Tuna Sushi
Looking for a plant-based twist on your favorite sushi rolls? This Vegetarian Spicy Tuna Sushi recipe offers all the bold flavors and textures you love, with a creative chickpea-based filling that mimics the taste and consistency of spicy tuna. Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and a spicy kick from sriracha and vegan mayonnaise, these rolls are wrapped in nori for an authentic sushi experience. Ready in just under an hour, this dish is ideal for anyone craving a quick yet sophisticated vegetarian option that's perfect for dinner, parties, or meal prepping. Garnish with sesame seeds and serve alongside soy sauce, pickled ginger, and wasabi for the ultimate sushi night at home!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons Sriracha
- 3 tablespoons Vegan mayonnaise
- 1 teaspoon Soy sauce (or tamari for gluten-free)
- 1 tablespoon Green onions (chopped)
- 6 Seaweed sheets (nori)
- 1 Cucumber (cut into thin strips)
- 1 Avocado (sliced)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
Combine the rinsed rice and 2.5 cups of water in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cover and cook for 18-20 minutes, or until the water is absorbed and the rice is tender.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Place the chickpeas in a medium-sized bowl and mash them with a fork or potato masher until mostly smooth but still slightly chunky.
Add the sriracha, vegan mayonnaise, soy sauce (or tamari), and green onions to the mashed chickpeas. Mix well until fully combined. This will be your vegetarian 'spicy tuna' mixture.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands slightly to prevent sticking and evenly spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
Spread a thin line of the 'spicy tuna' mixture across the middle of the rice. Top with a few strips of cucumber and slices of avocado.
Using the sushi mat, tightly roll the nori sheet into a cylinder, starting from the edge closest to you and rolling toward the top edge. Press firmly to ensure the roll holds its shape.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp towel between cuts to keep it clean.
Garnish the sushi with sesame seeds if desired and serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.9 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 567 mg | 12% | |
*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.
