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+ servings

Imitation-Tuna Sushi roll

Imitation tuna sushi roll for vegan and vegetarian from easy-to-find ingredient. Flavorful and tastety, just a change from the usual tuna favorite.
Cuisine Asian Fusion
Keyword vegetarian sushi
Servings 2 rolls
Author Victoria


Imitation Tuna

  • 4 tomaro - roma
  • 1 sheet nori pick vegan
  • 2 Tbsp tamari soy sauce
  • 1 tsp sugar
  • 1 Tbsp oil for glazing

Sushi Roll base (2 rolls)

  • cup cook sushi rice
  • 2 Tbsp sushi vinegar
  • 2 sheet nori pick vegan
  • ½ mini cucumber
  • ¼ small hass avocado


Imitation Tuna top

  • Bring a medium pot of water to boil (enough to submerge tomatoes).
  • Wash and Score an X mark on each tomato.
  • Prepare an ice water bath.
  • Carefully drop all the scored tomatoes into boiling water, submerge for 30 sec.
  • Transfer the tomatoes into ice bath to chill down quickly.
  • Peel the skin off, cut into halves or quarters and add to a container.
  • Shred a sheet of vegan nori in (to add flavor).
  • Add in all the marinade ingredients, mix well.
  • Cover and let sit for 30 minutes.
  • Preheat oven to 350F, glaze a baking dish.
  • Arrange each tomato halves onto dish, glaze with marinade soy sauce.
  • Bake for 20 minutes.

Sushi base

  • Slice cucumber and avocado into thin long strips/sticks.
  • Season cook sushi rice with sushi vinegar, mix well.
  • Lay a piece of plastic wrap on a flat surface or on top of bamboo mat. If you're using non-stick mat, skip this step.
  • Tear a sheet of nori down to ¾ of its size.
  • Spread half the rice evenly onto Nori.
  • Flip the nori upside-down.
  • Arrange cucumber and avocado slice on top of the nori.
  • Lift, tuck and roll into uramaki-style sushi roll.
  • Uncover the wrap, arrange marinade tomato slices on top of sushi roll.
  • Recover w/ plastic wrap and bamboo mat, lightly apply pressure to shape.
  • Slice and serve with desired vegan sauce.