Spicy “Tuna” Rolls

Posted on

Tomato in sushi? It may sound ridiculous, but actually tastes nothing like how you’d imagine. The taste of tomatoes will be completely gone after they’re boiled and marinated. This roll tastes nearly identical to a spicy tuna roll. Try it for yourself before you judge it.

Placement for rolling the sushi

Rolling the sushi can be a bit tricky the first time, but you can do it! Don’t forget to wet your hands with water before handling the rice because it will stick to you. You can also wet the knife before cutting the rolls to ensure it doesn’t pull and tear the nori sheet.

Spicy “Tuna” Rolls

5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Japanese

Equipment

  • Rice Cooker

Ingredients
  

For the "Tuna"

  • 4 Large Tomatoes
  • Cup Mayonnaise
  • 2 Tbsp Sriracha
  • 1 Tsp Sugar
  • ¼ Tsp Salt
  • 1 Tbsp Sesame Oil
  • 2 Tsp Soy Sauce low sodium

For the Sushi

  • 5-6 Nori Sheets
  • 2 Cups Sushi Rice
  • 1 Avocado
  • Unagi Sauce
  • 2 Cucumbers sliced
  • Sesame Seeds to garnish

Instructions
 

  • Boil water in a large pot over medium high heat. Add the tomatoes and cook until the skin starts to peel/split on the tomato.
  • Remove the tomatoes and soak in ice bath to stop the cooking. Peel the skin away from the tomatoes when they are cool to touch.
  • Cut the seedy inside portion out and keep the outer “meaty” parts of the tomato. Dice the meaty chunks into small pieces.*
  • In a separate bowl, combine mayo, sriracha, sugar, salt, sesame oil, and soy sauce. Toss the tomato pieces in the sauce.
  • Prepare the sushi rolls by adding a thin layer of rice to a sheet of seaweed.* Leave a 1-2 inch area without rice at the end of the roll to allow for easy rolling later. Layer avocado, tomatoes, and cucumber together and roll the sushi as shown above.
  • Use a bit of water on your fingers to wet the end of the roll and seal together. Slice and add a dot of unagi sauce to the top of the roll.

Notes

When separating meaty tomato portion away from seeds, don’t keep any hard parts. It wont be very good in the roll.
Make sure you dampen your fingers with water before handling sushi rice so it won’t stick to your hands.
Keyword plantbased, sushi, unique, vegan
Tried this recipe?Let us know how it was!

2 Comments

  1. Hayley says:

    5 stars
    This recipe is seriously amazing! I don’t like tomatoes, so I was hesitant to try it. But Alexia was right about the taste being totally different.

  2. Madeleine says:

    5 stars
    Making homemade sushi has always been intimidating to me, but using tomato as a tuna substitute made me curious so I had to try it. I loved it and can’t wait to try more!

Leave a Reply to Madeleine Cancel reply

Your email address will not be published.

Recipe Rating




Social media & sharing icons powered by UltimatelySocial