Vegan Spicy Tuna Rolls (Tomato "Tuna" Substitute)
Discover the surprising magic of tomatoes as a vegan spicy tuna substitute! This easy recipe combines a kelp-infused marinade, perfectly blanched tomatoes, and simple sushi techniques to recreate the classic spicy tuna roll—without fish but all the umami and heat.
Ingredients
- For the "Spicy Tuna" Marinade:
- 1 cup water room temperature
- 1 small piece kelp or nori for soaking
- 1 tbsp rice vinegar unseasoned preferred
- 2 tbsp soy sauce low-sodium recommended
- ½ tsp fresh lemon juice
- ⅛ tsp white pepper black pepper substitute
- 1-2 drops liquid smoke optional, recommended
- For the Sushi Filling:
- 1 large firm ripe tomato (beefsteak or Roma recommended)
- 1 sheet nori sushi-grade
- 1 cup cooked white short-grain rice
- 1 small avocado or cucumber thinly sliced
- 1 tbsp vegan mayo store-bought or homemade
- 1 tbsp sriracha adjust to taste
- ½ tsp rice vinegar for seasoning rice
Instructions
- Prepare the Rice Base
- Cook the rice as per package instructions and cool to room temperature. Mix in ½ tsp rice vinegar to season and help the rice stick for rolling.
- Create the Magic Marinade
- Soak kelp or nori in water for 5 minutes to make a dashi-like base. Whisk in rice vinegar, soy sauce, lemon juice, white pepper, and liquid smoke.
- Transform the Tomato
- Boil water and blanch the whole tomato for 3 minutes until skin starts peeling. Transfer immediately to an ice bath. Peel, halve, and seed the tomato. Slice flesh sashimi-style (~¼ inch thick). Marinate slices in the kelp-water blend for 10–30 minutes.
- Prepare the Spicy Mayo
- Whisk vegan mayo and sriracha until smooth. Adjust spiciness to taste.
- Assembly Time
- Lay nori sheet rough side up. Spread seasoned rice evenly, leaving 1-inch bare at the top edge. Add a horizontal line of spicy mayo 2 inches from the bottom, then layer avocado/cucumber and marinated tomato.
- The Rolling Technique
- Starting at the bottom edge, tuck filling tightly and roll slowly. Dab the bare nori edge with water and seal the roll.
- The Perfect Cut
- Use a sharp, damp knife with a gentle sawing motion to slice into 8 pieces. Clean the blade between cuts to prevent sticking.
Notes
Use firm tomatoes like beefsteak or Roma to avoid sogginess. Liquid smoke adds smoky depth but can be omitted or replaced with smoked paprika. Marinate tomato pieces at least 10 minutes for flavor absorption, but no longer than 30 for best texture. For gluten-free, substitute soy sauce with tamari or coconut aminos. Keep your knife damp and sharp for clean sushi cuts. Store marinated tomatoes up to 2 days refrigerated; completed rolls best eaten within 4-6 hours.
