Vegetarian Sushi

Vegetarian Sushi Rolls are loaded with soft, luscious, and spicy “tuna” made from tomatoes! They taste just like the classic sushi roll but are loaded with plant-based goodness.

📝 Ingredients

• 3 roma tomatoes
• 1 avocado (thinly sliced)
• 1/2 cucumber (thinly sliced)
• 4-5 nori sheets
• 3 Tablespoons soy sauce
• 2 Tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon ginger paste (or fresh grated ginger)
• 1 cup uncooked sushi rice
• 1/4 cup water
• 2 Tablespoons rice vinegar
• 1 Tablespoon sugar
• 1/2 teaspoon kosher salt
• 2 Tablespoons mayonnaise (or vegenaise)
• 2 teaspoons sriracha (or to taste)
• 2 teaspoons lemon juice
• 1 teaspoon sesame oil

👨‍🍳 Instructions

1. 1--- Tomatoes: ---
2. 2Bring a large pot of water to a boil.
3. 3Using a paring knife, score a small X through the skin on the bottom of each tomato.
4. 4Add the tomatoes to the boiling water and cook until the skin starts to peel (about 3 minutes). Immediately transfer the tomatoes to a bowl of ice water to chill and stop the cooking process.
5. 5Once cool enough to handle, use your hands to peel the tomatoes then cut them in half, remove the seeds, and cut them into bite sized pieces.
6. 6--- Marinade: ---
7. 7Combine the marinade mixture in a medium bowl.
8. 8Add the tomatoes to the marinade. Toss to coat, and let marinate for at least 30 minutes.
9. 9--- Rice: ---
10. 10Bring rice and water to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes, covered. Remove from heat and let rest while you prepare the remaining ingredients. Whisk vinegar, sugar and salt in a small bowl until the sugar dissolves; drizzle over the rice and stir to combine.
11. 11--- Spicy “Tuna” Sauce: ---
12. 12Stir together sauce ingredients and set aside.
13. 13--- To Assemble: ---
14. 14Lay down a sheet of nori on a sushi mat or piece of saran wrap. Spread about ⅔ cup of the sushi rice over the nori, leaving about 1-inch clean on one end.
15. 15Spread the sriracha mayo across the rice, then top with cucumber, tomatoes and 2 slices of avocado.
16. 16Roll starting at the bottom and stop when you reach the bare strip at the top. Wet your fingers and run them along the bare edge, then continue rolling until sealed.
17. 17Using a sharp knife, cut into even pieces, about ¾ inch thick. Serve with additional spicy mayo and soy sauce on the side.