Vegetarian Spicy Tuna Sushi Roll
Indulge in the irresistible flavors of this Vegetarian Spicy Tuna Sushi Roll, a plant-based twist on a Japanese classic. Perfect for sushi lovers seeking a meat-free option, this vibrant recipe swaps traditional tuna for a chickpea-based filling, mashed to a perfect consistency and seasoned with zesty vegan mayonnaise, spicy sriracha, and optional soy sauce. Paired with cool, crisp cucumber and creamy avocado, every roll is wrapped in seasoned sushi rice and smooth nori for a harmonious bite that’s as satisfying as it is nutritious. Quick to prepare in just 30 minutes, these rolls are ideal for a fun dinner party or a nourishing lunch, complete with classic garnishes like sesame seeds and a side of pickled ginger, wasabi, and soy sauce. Get ready to elevate your sushi game with this easy, delicious vegetarian recipe!
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Recipe Information
Ingredients
- 2 cups (cooked) Sushi rice
- 4 pieces Nori sheets
- 1 cup Chickpeas (canned, drained and rinsed)
- 2 tablespoons Vegan mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon Soy sauce (optional, for seasoning chickpeas)
- 1 medium Cucumber (julienned)
- 1 whole Avocado (thinly sliced)
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently over low heat until sugar dissolves. Remove from heat, and mix this seasoning into the cooked sushi rice. Set the rice aside to cool to room temperature.
In a bowl, mash the drained chickpeas with a fork or potato masher until slightly chunky but spreadable. Stir in vegan mayonnaise, sriracha, and soy sauce (if using), creating a spicy ‘tuna’ mixture.
Place one nori sheet shiny side down on a bamboo sushi mat. Wet your hands with water to prevent sticking and spread about 1/2 cup of the seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Spread a thin strip of the chickpea mixture horizontally across the middle of the rice layer. Add a few strips of cucumber and avocado slices on top.
Use the bamboo mat to carefully roll the sushi, tucking in the filling tightly as you go. Seal the edge of the nori by moistening it slightly with water.
Repeat the process for the remaining nori sheets, rice, and fillings.
Using a sharp knife, cut each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts to ensure clean slices.
If desired, sprinkle the cut rolls with sesame seeds for garnish.
Serve immediately with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 20.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2150 mg | 46% | |
*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.
