Vegan Beet Spicy "Tuna"

“I would go vegan but I could never give up sushi,”

said by me and like a million other people before they went vegan.

But then one day we learned the beautiful truth that you can eat sushi without fish and here we are.

But seriously, have you ever had an avocado roll? Delicious every time.

The annoying part of being vegan and eating sushi is the price. $7.00+ for half a cup of rice and like, a single baby carrot? No thank you.

Making sushi it home is super worth it, even if you never venture past cucumber and avocado rolls. If you’re a sushi purist, please look away. My rushed rice and messy rolling will probably offend you and I am absolutely sorry.

For the rest of you, please enjoy!

Disclaimer- this does not really taste like tuna, but beets are delightfully soft and take on the flavors of the marinade really well and make excellent sushi filling. The Furikake gives this a slightly fishy flavor and the texture is vaguely fish like and a pleasant way. But- it won’t trick your friends into thinking it’s tuna when it isn’t.


-For the rice

  • 1 cup white rice. Short grain sushi rice is ideal but I used Jasmine and it was fine

  • 2 Tablespoons seasoned rice wine vinegar

-For the beets

  • 2 medium sized beets, steamed and peeled

  • 1 tablespoon low sodium soy sauce

  • 1 drop sesame oil

  • Approximately 1/2-2 teaspoon of sriracha based on your preferred spice level

  • 1 clove garlic, finely chopped

  • Squeeze of lemon

  • 1 tablespoon Furikake rice seasoning (optional)

  • 1 tablespoon vegan mayo

  • 1 green onion, chopped

-For the sushi

  • Bamboo sushi roller

  • Roasted Nori Sushi Sheets

  • Sesame seeds (optional)

  • Any other sushi filling you like! Popular options: avocado, shredded carrot, cucumber, baked tofu, steamed sweet potato


-For the rice

  • Cook rice according to the package directions, but take about 2 minutes off the recommended cooking time

  • Once your rice is cooked remove the lid, fluff with a work, add vinegar, fluff again, and replace lid

  • Let pot sit with lid on and heat off for about 5 minutes

  • Transfer to a large bowl and leave uncovered to cool

  • Using a large spoon carefully fold the rice from outside to center every few minutes as it cools

  • Rice is ready when it is room temperature or just a little warm but easy to handle

-For the beets

  • Dice beets and place in a bowl

  • Add all ingredients except mayo and green onion

  • Let sit for at least 30 minutes

  • When ready to use, add mayo and chopped green onions

-For the sushi

  • Place nori shiny side down on your bamboo roller

  • Wet your fingers with cold water and spread rice into a thin layer across the top 2/3s

  • Add in your fillings! If using sesame seeds sprinkle these first. Make sure there’s at least an inch of “empty” rice so that you roll doesn’t overflow.

  • To roll, turn your sushi so the side with the filling is closest to you. Bring top of the rice up and over to meet the line where the rice ends. Once this initial “flip” is complete, use your sushi roller to tighten your roll as far as it will let you while being gentle, then complete the roll.

  • To seal, wet your finger and wipe it across the bottom one inch of your seaweed. Using your roller, complete the roll so that the wet line is on the bottom and apply slight pressure to make it “stick.”

  • Cut into pieces

Serve with your favorite sushi accessories: Soy sauce, wasabi, pickled ginger, sriracha, whatever you like!

I bought adorable sushi plates the day after I took these pictures so please expect more sushi in this blog’s future.

What’s your favorite sushi filling??

Macros (for the beet filling- entire recipe)

P: 3

C: 20

F: 10

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