Go Back
Print
Vegan Tuna Rolls

Vegan Tuna Rolls

They're beautiful, full of healthful ingredients and so delicious! These Vegan Tuna Rolls will be the star of the table and the first to be gone!
Author Trish Hall

Ingredients

Rice

  • 2 cups rice sushi rice, regular white rice or brown rice all work
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1/2-1 tsp salt optional

"Tuna"

  • 2 medium 2 1/2"-3" tomatoes
  • 1/2-1 tbsp Sriracha
  • 1/4 cup Aji Nori Furikake or shredded nori sheet and sesame seeds
  • 1/3 cup tamari or soy sauce or liquid amino

Veggie Fillings

  • 2-3 medium avocados cut into 1/4" strips
  • 2 large carrots cut into matchstick sized strips
  • 3-4 green onions cut into 1/4" strips
  • 6 oz mushrooms (I used baby bella) cut into 1/4" strips

Dipping Sauce

  • 6 tbsp rice wine vinegar
  • 1/2 cup tamari
  • 1 tsp brown sugar or maple syrup
  • 1 green onion or scallion sliced fine
  • 1 clove garlic, minced optional
  • 1 tsp sesame seeds preferably crushed a bit in a mortar and pestle

Additional ingredients

  • 8 or 9 Nori sheets 8 for rolling, 9 if using a sheet for the tomato marinade
  • 1 tbsp sesame seeds optional
  • 1 jar pickled ginger optional
  • 1-2 tbsp wasabi I used the powdered kind and reconstituted it to make 1 tbsp.

Instructions

Rice

  1. Cook the rice according to the package instructions. I cook mine in the instant pot. Check the notes for a link to those instructions. 

  2. Mix vinegar, sugar, and salt (if using) in a small bowl. Stir until sugar is mostly dissolved. 

  3. Pour vinegar mixture over rice at the end of it's cooking time. Stir to incorporate and fluff the rice a bit. 

For "Tuna"

  1. Boil a pot of water big enough to blanch the tomatoes. Fill a similar sized bowl with ice water. 

    Score the tomatoes with a sharp, serrated knife in four places from top to bottom. 

    Drop into boiling water for about a minute. 

    Remove from water with a slotted spoon and drop into the ice water. 

  2. Remove peels from tomatoes and slice in half. 

    Remove seeds and gooey stuff. 

  3. Slice into 1/4" strips and place in a container big enough for them to be in one layer. 

  4. Mix tamari (or other sauce) with Sriracha and Aji Nori Furikake (or shred a nori sheet and mix with a tablespoon or so of sesame seeds). 

  5. Pour the tamari mix over the tomatoes and set aside. It's best if allowed to marinate for a few hours or overnight.

To assemble

  1. Place a piece of plastic wrap on top of a bamboo mat. Place a nori sheet on top of the plastic wrap. 

  2. Add rice to the nori sheet. With wet fingers spread and press the rice to the left and right edges and leave an inch or two of nori exposed on the top and bottom. 

  3. Add a row of filling ingredients across the rice a couple inches up from the bottom. 

  4. Carefully, using the plastic wrap to pull, roll the bottom of the nori sheet up and over the filling. Use the bamboo mat (or your hands) to press and make a tight, firm roll. Pull the plastic wrap up and out of the way. 

  5. Continue rolling and pulling the plastic wrap out of the way as you roll. 

  6. At the end, wet your fingers and run a bit of water along the top edge of the nori. This will form a seal when you complete the roll.

  7. Wrap the finished roll in the plastic wrap and set aside. 

To cut and serve

  1. Remove the plastic wrap and slice into 1"-1 1/2" slices. Using a serrated bread knife works best. 

  2. Place on a plate with a pile of pickled ginger and a little bowl of the sauce and wasabi on the side. 

Recipe Notes

  • I cook the rice in my Instant Pot. Click here for the instruction for doing that. 
  • You can add the left over marinade from the tomatoes to the dipping sauce.