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.
Servings 2 rolls
Ingredients
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)
- 1½ cup cook sushi rice
- 2 Tbsp sushi vinegar
- 2 sheet nori pick vegan
- ½ mini cucumber
- ¼ small hass avocado
Instructions
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.