Yummy Spicy Tuna Roll, Without the Tuna
If there’s one meat-thing I miss eating on the regular, its sushi. Ahh, I love sushi and although you can still order a few vegetarian rolls at your favorite sushi restaurant, one item I do miss is a Spicy Tuna roll. They’re so good, right? Well guess what, I found a way to enjoy that spicy tuna goodness with no tuna. And the surprise ingredient… tomato.
Sushi is a meal that doesn’t have a great ‘fake’ meat substitute so you need to get a little creative on how you make this vegan. If the thought of tomato tuna weirds you out, I get it and thought the same thing. But I was open to trying anything that was a substitute for spicy tuna and I’m glad I tried this one. It’s all about the marinate that makes the tomato the perfect ingredient to get that fish-like, sashimi texture and flavor.
So let’s get your sushi fix without anything fishy. This recipe is pretty easy to make and I swear, it tastes pretty damn good.
How to Make a Vegan Spicy Tuna Roll
First cook sticky white rice according to directions on the package. I like to use microwaveable rice when I can find it. It’s so much easier, and I love easy.
Place the large tomato in a pot of boiling water and boil until the skin starts to peel off (about 5 minutes). Immediately transfer the tomato into a bowl of ice water to stop from cooking further. Once cooled, peel the skin off the tomato and cut the tomato in half and scoop out the seeds from the center with a spoon. Slice the tomato into 6-7 small pieces, similar to sashimi slices.
Combine the marinade ingredients in bowl, place the tomato slices in the marinade, and cover the bowl with a lid. Place the marinade in the refrigerator for at least 15 minutes to soak together.
While the tomato marinates, transfer your cooked rice to a bowl and mix in the rice vinegar to season the rice. Set aside and allow to cool.
In a small bowl, combine the vegan mayo and sriracha to make a spicy sauce.
Now it’s time to roll your sushi. Lay down a sheet of nori with the rough side up and evenly spread and press down the rice over the nori, leaving about an inch of nori bare at the top.
Add a few slices of your “spicy tuna” across the rice towards the bottom of the sheet. Then add your avocado, and mayo.
To roll your sushi, start from the bottom of the nori sheet and tuck in all the ingredients as you make your first roll. Continue to roll the sushi up and stop when you reach the bare strip of nori at the top. Wet your fingers with water and lightly dab the nori to dampen. Roll your sushi all the way so that the wet part of the nori is sealed
Using a sharp knife, cut the sushi into small pieces about an inch thick. You should end up with around 8 pieces. add a side of soy sauce, pickled ginger, and wasabi. Pure perfection!
Spicy Tuna Roll
INGREDIENTS
Marinade
1 cup water
1 nori sheet, torn into small pieces, for soaking in water
1 tablespoon rice vinegar
2 tablespoon soy sauce
1 teaspoon lemon juice
¼ teaspoon white pepper
3 drops liquid smoke
Sushi Roll
1 large tomato, boiled peeled and sliced
2 nori sheets for sushi roll
1 cup sushi rice, cooked (I love this microwavable rice)
1 small avocado, sliced
1 teaspoon rice vinegar
1 tablespoon vegan mayo
1 tablespoon sriracha
INSTRUCTIONS
Cook the sushi rice according to directions on the package.
Place the large tomato in a pot of boiling water and boil until the skin starts to peel off (about 5 minutes). Transfer the tomato into a bowl of ice water to stop from cooking. Once cooled, peel the skin off the tomato and cut the tomato in half and scoop out the seeds from the center with a spoon.
Slice the tomato into 6-7 small pieces, similar to sashimi slices.
Combine the marinade ingredients in bowl, place the tomato slices in the marinade, and cover the bowl with a lid. Place the marinade in the refrigerator for at least 15 minutes to soak together.
While the tomato marinates, transfer your cooked rice to a bowl and mix in the rice vinegar to season the rice. Set aside and allow to cool.
In a small bowl, combine the vegan mayo and sriracha to make a spicy sauce.
Roll your sushi. Lay down a sheet of nori with the rough side up and evenly spread and press down the rice over the nori, leaving about an inch of nori bare at the top.
Add a few slices of your “spicy tuna” across the rice towards the bottom of the sheet. Then add your avocado, and mayo.
To roll your sushi, start from the bottom of the nori sheet and tuck in all the ingredients as you make your first roll. Continue to roll the sushi up and stop when you reach the bare strip of nori at the top. Wet your fingers with water and lightly dab the nori to dampen. Roll your sushi all the way so that the wet part of the nori is sealed.
Using a sharp knife, cut the sushi into small pieces about an inch thick.
Enjoy your sushi with a side of soy sauce, pickled ginger, and wasabi.
And, this is how I roll.
Enjoy.
Peace & Love.
