Spicy, creamy, and delicious! These Vegan Spicy Tuna Maki Rolls are two bites of bliss. Made using beefsteak tomatoes to make vegan tuna and tossed in a eggless spicy mayo.
Course Main Course
Prep Time 20minutes
Rest Time 30minutes
Total Time 50minutes
Author Two Market Girls
2/3cupcooked sushi rice
In a small bowl combine the marinade ingredients and whisk until combined. Set aside.
Bring a pot of water to a rolling boil - enough water to completely cover the tomatoes.
With the tip of a sharp knife cut a small X into the top of the tomato.
Once water is boiled, place tomatoes in. Have a bowl of ice cold water handy. Boil until you see the skin start to rip. Once they start to rip quickly take them out of the boiling water with a slotted spoon and put them in the ice cold water.
Using your hands peel the skin off the tomatoes and set them aside. Repeat for all tomatoes. Cut tomatoes into wedges and remove the watery core & seeds. Dice into 1cm cubes.
Marinate in soy mixture for about 30 minutes.
Drain marinade (you can save this as it makes a delicious dipping sauce) and add mayo and siriacha. Mix until completely combined.
Place a thin layer of rice on your nori sheet (make sure you hands are wet to avoid sticky rice). Leave about 1/2" of space at top and bottom of nori. Scoop spicy "tuna" in a line on the middle of the rice. Roll tightly and use a little bit of water on your finger to seal.
Serve with more spicy mayo or the soy dipping sauce!