This Veggie Sushi Roll is reminiscent of a spicy tuna hand roll. It uses the carrot-based Vegan Tuna Salad and all your favorite accoutrements, like Sriracha Mayo (Vegan). It's gluten-free, oil-free, and nutrient-dense and can be made as a hand roll or cut sushi roll.
This Veggie Sushi Roll has 8 key ingredients
- Vegan Tuna Salad
- Nori seaweed sheets
- Cooked brown rice (short grain)
- Avocado
- Reduced sodium tamari
- Sesame seeds
- Pickled ginger
- Ginger wasabi
- Vegan Sriracha Mayo (optional for added heat)
Short grain brown rice is the closest whole grain rice to polished white sushi rice. Its sticky texture makes it perfect for staying inside the sushi roll.
If you like your vegan tuna sushi roll with an extra kick, add the optional, but recommended Sriracha Mayo (Vegan) to your roll or use it as another dipping sauce.
How to prepare
Prepare short grain brown rice according to package instructions. Note that ½ cup dry typically yields 1 cup cooked. Let the rice cool to lukewarm or room temperature before assembling the rolls.
While rice is cooking, prepare the Vegan Tuna Salad. Set aside or let it hang out in the refrigerator until you're ready to use it. If you prepare the whole recipe, you'll only need one cup (or roughly half) of the vegan tuna salad for this veggie sushi recipe, so use the rest for Deconstructed Fish Tacos (so yummy!), or add to a mixed green salad, or make lettuce wraps with it.
Once you have the rice and tuna salad ready, decide how you want to assemble the sushi.
How to assemble veggie sushi rolls
There are two main ways to assemble this vegan sushi roll. Either as a cut sushi roll or hand roll.
Cut sushi roll
For the cut roll, evenly spread a thin layer of brown rice onto the dull side of the nori sheet.
Add vegan tuna salad and avocado and carefully yet tightly roll into a log. Cut into individual pieces using a sharp knife, and sprinkle with sesame seeds. Serve with pickled ginger, wasabi, reduced-sodium tamari (or aminos), and optional Sriracha Vegan Mayo for an extra kick.
Hand roll
To assemble the hand roll, cut the nori sheet in half using a clean pair of kitchen scissors.
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Spread a thin layer of brown rice onto half of the cut nori sheet. Then add about ¼ cup of the vegan tuna salad, sliced avocado, and sesame seeds. Carefully pick up the filling side of the nori sheet and roll it into a cone. Serve with pickled ginger, wasabi, reduced-sodium tamari (or aminos), and optional Sriracha Vegan Mayo for an extra kick.
Ways to enjoy this veggie sushi
In addition to the pickled ginger, wasabi, reduced-sodium tamari, and Sriracha Mayo (Vegan), this vegan tuna sushi pairs wonderfully with a side of edamame or miso soup with mushrooms for a satisfying dinner. Alternatively, you can enjoy this as a starter for the Asian Noodle Salad or Veggie Stir Fry with Noodles. If you aren't that hungry, you can eat this on its own as a snack.
We hope you love this veggie sushi as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Veggie Sushi Roll
Ingredients
- 1 cup cooked brown rice short grain recommended
- 1 cup Vegan Tuna Salad
- 2 to 3 nori sheets
- ½ avocado sliced
- 1 tsp sesame seeds
- 1 Tbsp reduced-sodium tamari
- pickled ginger and wasabi to taste
Instructions
- Prepare short grain brown rice according to package instructions. Note that ½ cup dry typically yields 1 cup cooked. Let the rice cool to lukewarm or room temperature before assembling the rolls.
- While rice is cooking, prepare the Vegan Tuna Salad. Set aside or let it hang out in the refrigerator until you're ready to use it. If you prepare the whole recipe, you'll only need one cup (or roughly half) of the vegan tuna salad for this veggie sushi recipe, so use the rest for Deconstructed Fish Tacos (so yummy!), or add to a mixed green salad, or make lettuce wraps with it.
- Once you have the rice and tuna salad ready, decide how you want to assemble the sushi: hand rolls or cut rolls.
Hand Rolls
- Cut the nori sheet in half using a clean pair of kitchen scissors for the hand rolls.
- Spread a thin layer of brown rice onto half of the cut nori sheet.
- Then add about ¼ cup of the vegan tuna salad, sliced avocado, and sesame seeds.
- Carefully pick up the filling side of the nori sheet and roll it into a cone.
Cut Rolls
- For the cut roll, evenly spread a thin layer of brown rice onto the dull side of the nori sheet.
- Add vegan tuna salad and avocado and carefully yet tightly roll into a log.
- Cut into individual pieces using a sharp knife, and sprinkle with sesame seeds.
Notes
- Serving Suggestions: Serve with pickled ginger, wasabi, reduced-sodium tamari (or aminos), and optional Sriracha Vegan Mayo for an extra kick.
- Leftovers/Meal Prep: Enjoy veggie sushi rolls immediately, or store them in a covered container in the refrigerator for up to 3 days. Freezing is not recommended.
Nutrition
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Ryan Kellerman
Is there anything you can substitute the vegan tuna salad with?
Gigi & Sersie
Hi Ryan - Yes, you can use any combination of avocado, cucumber, carrot, tofu, natto, sweet winter squash (e.g., kabocha), sweet potato, pickled radish and bell peppers. For example, avocado, cucumber and marinated baked tofu would be yummy. The trick is to cut them into matchstick pieces so they fit into the nori sheet. It's fun to play around with different veggie combinations. If you really love the sushi flavor, but don't want to mess around with the rolls, I highly recommend the Sushi Salad on this website. It's a deconstructed sushi roll in the form of a delicious and satisfying salad.