By Carrots and Flowers
If you’ve never tried vegan sushi before, I encourage you to give it a whirl! This was my first time making it myself and it was a COMPLETE success. This tomato spicy tuna is healthy, flavorful, and a snap to prepare.
Rolling up vegan sushi rolls with no experience and no mat may seem daunting but fear not dear friends, you only need plastic wrap and a kitchen towel to get compact, restaurant quality rolls in the comfort of your own kitchen.
Trust me, you will feel like a BOSS rolling these up. Also maybe a little silly for paying so much for sushi at restaurants but maybe that’s just me.
Since becoming a vegan, I haven’t really gone out looking for vegan sushi restaurants. Typically a vegan sushi roll consists of cucumber and avocado as fillings. Don’t get me wrong, I love all that but who wants to pay $6 for two slivers of cucumber rolled into rice?
That’s where the tomato spicy tuna comes in. With the right seasonings, tomato flesh tastes remarkably like fish. In fact, the day after making these vegan sushi rolls I had some leftover in the fridge. The flavors had melded together in the way things do overnight and the tomato spicy tuna tasted so much like real fish, I didn’t want to eat it. My husband scarfed it down though!
If you aren’t vegan and still enjoy seafood sushi, I’d like to kindly suggest trying this tomato spicy tuna instead. Two reasons!
1- According to many recent publications, a lot of the fish ordered in sushi restaurants is actually low grade substitutions. So that spicy tuna may not even be tuna. Mystery fish? No thanks!
2- At current commercial fishing rates, experts predict the oceans will be depleted of fish by the year 2048. Missing such a vital element of the ocean’s food chain could have disastrous effects on the environment.
So try this vegan sushi! You will be amazed by the tomato spicy tuna, trust me. It’s a win-win for your taste buds and the oceans!
If you try this vegan sushi recipe, please leave us a comment and tell us how it went and post a photo onInstagram with the tag #carrotsandflowers. We want to hear all about your tomato spicy tuna adventures!
The BEST vegan sushi ever, no bamboo mat required. Perfectly seasoned tomato spicy tuna replaces fish in this healthy, plant-based meal. Ready in 30 minutes!
CourseMain Course
CuisineGluten-free, Sushi, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Carrots and Flowers
Ingredients
- 2largeroma tomatoes
- 1 1/2tbspsoy sauce or gluten-free tamari
- 1/2tbspkelp powderheaping
- 1/2tspminced ginger
- 1/2tbspsriracha
- 1/2tbspsesame oil
- 3nori sheets
- 1/2smallcucumber
- 1/2avocado
Sushi Rice
- 1cupsushi rice
- 1cup + 2 tbspwater
- 1tbsprice vinegar
- 2tspsugar
- 1/2tspsalt
Instructions
Combine the sushi rice and water in a rice cooker and cook. When the rice is nearly finished, stir in the rice vinegar, salt, and sugar. Mash the rice with a fork just a bit to ensure it's sticky.
While the rice is cooking, bring a small pot of water to boil. Have a large bowl of ice water ready. Pierce the tomatoes with a knife then drop them into the water. Boil the tomatoes until the skin begins to peel off then remove them with a slotted spoon. Immediately transfer the tomatoes to the ice water to prevent them from cooking further.
In a container with a lid, combine the soy sauce or tamari with the ginger, kelp powder, sriracha, and sesame oil. Stir until even. Peel the tomatoes and slice the flesh away from the watery seeds. Dice the tomato flesh into small pieces then transfer it to your marinade container. Place the lid on and shake it up so the tomato pieces are all coated.
Cut the cucumber and avocado into thin match sticks then prepare your sushi rolling station. On a counter or cutting board, lay out a kitchen towel with a sheet of plastic wrap on top.
Place a nori sheet on the plastic wrap. With wet fingers, spread a very thin, even layer of sushi rice on the nori. Leave an inch or so of space on either end of the sheet to wrap it.
Layer your tomato spicy tuna topping on the rice along with a few match sticks of cucumber and avocado. The toppings should only cover 2 inches of the rice or you'll have trouble rolling it up.
Use your fingers to carefully peel up the edge of the sushi roll. Roll the edge up and over. As soon as the veggies are covered, roll over the plastic wrap then towel, using it to shape and compress the sushi roll. Continue until it’s all the way rolled up. Make sure to seal the edges. Cut the sushi roll with a sharp knife and enjoy!
Recipe Notes
*Brown rice may be used in place of sushi rice. Be sure to mash the rice a bit with a fork so it's sticky enough to roll up.
* For detailed visual instructions on how to roll your sushi, check out this helpful guide by Minimalist Baker.
For more deliciously creative ways to use tomatoes, check out our Vegan Chicago Style Deep Dish Pizza or our Vegan NY Style Bagels with Tomato Lox and Cashew Cream Cheese. To save this vegan sushi recipe for later, pin the photo below!
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