Vegan spicy tuna sushi california roll
vegan spicy tuna sushi
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One of the things I really miss as being a vegan is fish, especially fish in sushi dishes. I have never tried any substitute for raw fish but this fake tuna or crab meat is easily replaceable with tofu.

Tofu, when you shred, has just the texture canned tuna has. So it’s the perfect replacement when you want to make tuna salad, pasta or sushi.

This tuna mix is not only delicious in sushi but would be great on sandwiches or as in filling for ravioli.

Here’s the recipe for spicy tuna sushi.

You will need a bamboo mat! Get one here

Ingredients:

  • 1 block of tofu
  • t tbsp vegan mayo
  • 1 tsp sriracha
  • 2 cups Sushi Rice (or med grain white rice)
  • 2 1/4 cups Water
  • 3 Tbsp Rice Vinegar
  • 3 Tbsp Sugar
  • 1 Tbsp Mirin (or white wine)
  • 2 tsp Salt
  • Nori Sheets

Instructions:

  1. Thoroughly rinse rice until water runs clear
  2. Cook rice according to steamer instructions
  3. Let rice thoroughly cool and transfer to a nonmetallic bowl
  4. Mix vinegar, sugar, and salt until dissolved and pour into the rice.
  5. Gently mix the rice to incorporate seasoning
  6. Shred the tofu on a cheese grater and put in a bowl with the mayo and sriracha.
  7. Mix well and more mayo or sriracha if needed. Also, season with salt and pepper.
  8. Wrap your meat in plastic wrap and place half a nori sheet on it
  9. Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGERTIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori. Sprinkle some sesame seeds on the rice.
  10. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place the “tuna” mix across the center of your nori lengthwise (don’t overfill or the roll won’t seal).
  11.  Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut.
  12.  Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.

Vegan sushi tuna spicy roll california avocado
Also made some avocado nigiri. Vegan, easy and healthy!

I’ve learned to make sushi from lots of practice and watching videos. So if you’ve never made sushi before I definitely suggest you go on youtube and watch some videos on suhsi making 🙂

I served it with some extra sriracha mayo, soy sauce, wasabi, and pickled ginger.

You will probably find all these ingredients and equipment in your local grocery store. But if you want to use the brands I’m using. I will link them here:

Print Recipe
5 from 1 vote

Vegan Spicy Tuna Sushi

This vegan spicy tuna is sooo delicious and you can absolutely make sandwiches or whatever you want to do with this vegan tuna mix!
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: spicy tuna, sushi, tuna, vegan
Servings: 4 servings
Calories: 300kcal

Equipment

  • Bamboo Matt

Ingredients

Spicy Tuna Mix

  • 1 Block Tofu
  • 1 Tbsp Vegan mayonnaise
  • 1 Tsp Sriracha

Sushi Rice

  • 2 Cups Sushi Rice
  • 2 1/4 Cups Water
  • 3 Tbsp Rice Vinegar
  • 1 Tbsp Mirin (optional)
  • 2 Tsp Salt
  • Nori sheets

Instructions

Sushi Rice

  • Thoroughly rinse rice until water runs clear
  • Cook rice according to your rice cooker or bring to a boil then reduce the heat to low and let simmer for 20 minutes
  • Let rice thoroughly cool and transfer to a nonmetallic bowl
  • Mix vinegar, sugar, and salt until dissolved and pour into the rice.
  • Gently mix the rice to incorporate seasoning

Spicy Tuna Mix

  • Shred the tofu on a cheese grater and put in a bowl with the mayo and sriracha.
  • Mix well and more mayo or sriracha if needed. Also, season with salt and pepper.

How To Make The Rolls

  • Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGERTIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori. Sprinkle some sesame seeds on the rice.
  • Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place the “tuna” mix across the center of your nori lengthwise (don’t overfill or the roll won’t seal).
  •  Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If it's not tight enough, it will be difficult to cut.
  • Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.

Notes

Serve with soy sauce, picked ginger and wasabi! I aslo made some avocado nigiri:)