Something extraordinary occurs when watermelon is baked, marinated in a special flavourful fishy marinade overnight, and then pan-seared to perfection — the result is a mindblowing and delicious raw-tuna copycat. You’re going to love our Spicy Vegan Tuna Sushi and won’t be able to stop eating! This vegan tuna will shockingly impress your sushi-lover guests. The combination of it, mango chunks, and avocado will provide an amazing explosion of flavours that everyone will love!
Making your own homemade vegan sushi is so easy, and so much cheaper than ordering takeout. It’s also a lot more delicious because you can fill the rolls with whatever your heart desires. Adding strips of avocado and mango is our thing. It makes such a delicious flavour combo. Yum!
Homemade vegan nigiri can actually be easier to make than you or your guests may think. Although it takes time to perfect the technique (we are still working on it!), practice makes perfect, which means we will be eating a lot of this deliciousness for a long time!
If you liked our Very Tasty, Easy, Spicy Vegan Tuna Sushi, have a look at our Vegan & Gluten-Free Asian Inspired Tofu Scramble. So flavourful, you’ll love it!
Our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, Amazon, and many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store, and our Etsy Shop.
Very Tasty, Easy, Spicy Vegan Tuna Sushi
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 2 tbsp flaxseed oil
- 2 tbsp rice vinegar
- 2 tbsp white miso paste
- 1/4 cup tamari
- 2 tbsp toasted sesame oil
- 1 tbsp lime juice, freshly squeezed
- 1 tbsp lime zest
- 25 g fresh ginger, peeled
- 2 green onions
- 1 small garlic clove
- 1/2 tsp chili powder, skip if you don't like it spicy
- 2 tbsp wakame flakes, blended into a powder
- 2 tbsp beetroot powder
- 1 tsp paprika powder
- 1/4 cup water
- Preheat the oven to 356ºF/180ºC.
- Place the 1-inch thick peeled watermelon slabs onto a parchment paper-lined baking tray.
- Sprinkle Himalayan salt on top of the watermelon slabs.
- Bake on the middle rack of the oven for 65 minutes.
- In a high-speed blender, combine the marinade ingredients, and blend until smooth.
- Take the baked watermelon out of the oven. Be careful as the tray will be full of water. Let the watermelon rest for a few minutes.
- Take a large container and place the watermelon slabs inside it, pouring the marinade on top of them, until all the slabs are covered in marinade. Seal the container.
- Place in the refrigerator overnight. This is a very important step, DO NOT OMIT!
- The next day, sear the marinated watermelon in a large skillet, over high heat.
- Sear for 2-4 minutes on each side using your favourite oil (we use canola oil).
- Let cool completely and slice into strips for the sushi rolls and thin, "fish-like" pieces for the nigiri.
- Rinse uncooked rice thoroughly with cold water. Soak rice in extra cold water for 20 minutes.
- Drain and rinse with cold water again.
- In a pot, combine rice with 3 cups of water, and cover with the lid. Simmer on low heat until the water is absorbed, about 15 minutes.
- Turn off the heat, and let sit for 10 more minutes.
- In a small pot, combine rice vinegar and sugar, and heat up until the sugar is dissolved. Don’t boil it.
- Pour the mixture over the cooked rice and mix well. Use a wooden spoon (this will help prevent the rice from breaking). Let the rice cool down.
- Chop the avocado, vegan tuna, and mango into strips.
- Place the sushi mat on your working surface. Top it with a nori sheet (shiny side down). Cover the nori sheet with rice and press it down in a 1/2inch/1cm thick layer, leaving the furthest edge from you clear.
- Place the fillings neatly in the middle of the rice. Now lift the mat and carefully roll it with the nori sheet over the fillings. Press down the mat. Lift it slightly, roll the sheet again a bit further and apply a bit of pressure. Repeat until done.
- Once you’ve rolled all the rolls, wet a sharp knife and cut the homemade sushi into equal pieces.
To Make the Nigiri
- Wet both your hands before starting.
- Take 3 tablespoons of sushi rice in your right wet hand and squeeze it together until it rolls into a firm log-sized oval shape. Make the bottom flat and a rounded top.
- Place the vegan tuna slices on top.
- Arrange the sushi rolls and nigiri on a plate and serve with tamari and wasabi paste. Enjoy, you're going to love them!
- Sushi tastes best the same day it’s made!
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