Vegan Spicy “Tuna” Sushi

Vegan Spicy “Tuna” Sushi
Change up your sushi game by using tomatoes as your tuna in your Spicy Tuna rolls!





  • 1 cup sushi rice*
  • Package of sheet Nori*
  • 2 cups water
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp rice vinegar or apple cider vinegar
  • 4 large tomatoes from Cook Farms
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 1/4 cup vegan mayo
  • Salad greens from Campbell’s Herb N’ Veggie Patch
  • Cucumber and green onions from Cook Farms

*These can be found at the Giant Eagle in Howland.


  • Cook rice and water in a rice cooker on the “sushi” setting on the stovetop, following package instructions
  • Meanwhile, bring a pot of salted water to a boil and add the tomatoes, whole
  • Cook the tomatoes for about 3 minutes before removing them and placing them into an ice bath
  • Let the tomatoes cool fully before de-skinning and de-seeding the tomatoes
  • Mix the mayo, sriracha, and the soy sauce together in a bowl to make a sauce
  • Let the flesh of the tomatoes marinate in the sauce for at least 10 minutes before using
  • Chop cucumber into long strips
  • Chop green onion
  • After the rice is fully cooked, add sugar salt and vinegar. fluff the rice for about a minute or two, or until cooled
  • Spread rice thinly onto the rough side of a Nori sheet
  • Spread the tomato mixture (“tuna”) on top of the rice
  • Add green onion and cucumber, or whatever veggies you’d like, and roll into a sushi roll before slicing into pieces
  • Enjoy!




Rolling sushi can be the toughest part of this recipe! When rolling, think of it as a giant open-ended burrito. The first ones you do might come out messy, but keep trying and you’ll be an expert in no time! If you’re still struggling you may want to look into trying a bamboo sushi rolling mat.