Vegan Tuna Sushi Bowl
This Vegan Tuna Sushi Bowl has plant-based tuna made with tomatoes, and all the fixings of your favorite poke bowls (including the spicy mayo)!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 large sushi bowls
- 3 roma tomatoes
- 2 Tbsp soy sauce 30 mL
- 1 Tbsp fresh grated ginger 15 g
- 1 Tbsp toasted sesame oil 15 mL
- 1 Tbsp sriracha 15 g
- 1 tsp lime juice 5 mL
- 1 cup uncooked sushi rice 240 g
- 2 Tbsp rice vinegar 30 mL
- 1 Tbsp sugar
- ½ tsp salt
- 1 avocado
- ½ cucumber
- 2 carrots
- Nori, pickled ginger, wasabi, fried onions
- 2 Tbsp mayonnaise vegan or traditional
- 2 tsp sriracha
Prep Tomatoes: Score a small “X” in the bottom of each tomato. Drop into a pot of boiling water, removing after just 10 seconds, when skin begins to peel away. Immediately plunge tomatoes into a bowl of very cold water. The skin should come right off! Cut in half, remove seeds and insides, and cut into bite-sized pieces. Transfer to a bowl.
Marinade: Stir together soy, ginger, sesame oil, sriracha, and lime juice, then drizzle over the tomato. Toss to coat, and let marinate for at least 30 minutes.
Rice: Meanwhile, prepare your sushi rice. Add 1 cup cold water to the rice and set over high heat until water boils. Reduce heat to a gentle simmer and let cook for 15 minutes, covered. Remove from heat and let rest while you prepare the rest of the recipe. Stir together rice vinegar, sugar, and salt. Right before serving, stir this into the rice.
Assemble: Chop or thinly slice your fillings. Stir together mayonnaise and sriracha. Spoon rice into each serving bowl, topping with fillings and tomato tuna.
Serving: 1large bowl | Calories: 798kcal | Carbohydrates: 115.1g | Protein: 12.5g | Fat: 32.6g | Saturated Fat: 6.1g | Cholesterol: 4mg | Sodium: 1757mg | Potassium: 1422mg | Fiber: 12.5g | Sugar: 17.2g | Calcium: 80mg | Iron: 6.1mg