I’m sharing my signature Easy Vegan Sushi hack for spicy tuna rolls that lets you make them without sushi rice, a bamboo mat, or plastic wrap using just a few pantry staples.
I didn’t think I’d ever crave sushi and stay vegan, but this spicy tuna roll made from mashed chickpeas and creamy vegan mayo fooled my taste buds. It’s shockingly close to the thing I used to order, and honestly I kept checking my phone for delivery menus out of habit.
If your one of those who google Easy Vegan Sushi or even type How To Make Spicy Tuna For Sushi at midnight, read this, it’s messy, simple, and the kind of recipe that makes you rethink what “tuna” means. Warning: you might throw out your old expectations.
Ingredients
- Chickpeas: Protein rich, lots of fiber, creamy when mashed, theyre a great tuna stand in.
- Nori: Seaweed umami, iodine source, salty ocean taste, low calorie, adds fishy vibe.
- Avocado: Creamy fat, heart healthy monounsaturated oils, mild buttery flavor, helps bind filling.
- Sriracha: Spicy vinegar tang, adds heat and a little sweetness, use more if you like it.
- Vegan mayo: Rich creamy binder, adds fat for mouthfeel, choose low sugar or oils you trust.
- Cucumber: Crunchy refreshing mostly water so it cools spice adds light clean texture.
- Toasted sesame seeds: Nutty crunch, tiny protein boost, aromatic oil, makes rolls look finished and tasty.
- Lemon juice: Bright acid, cuts richness, adds fresh citrus pop, keeps flavors lively.
Ingredient Quantities
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 sheets nori, finely crumbled or 1 tbsp nori flakes
- 3 tbsp vegan mayo
- 1 1/2 tbsp sriracha, or to taste, cuz some ppl like it way hotter
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 1 tbsp fresh lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper, to taste
- 4 to 6 nori sheets for rolling
- 1 ripe avocado, sliced
- 1/2 English cucumber, thinly sliced or julienned
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- 8 large lettuce leaves or collard greens, optional if you dont want to use nori as the outer wrap
- Pickled ginger and soy sauce for serving, optional
How to Make this
1. Drain and pat the chickpeas very dry, then transfer to a bowl and roughly mash with a fork or potato masher until mostly broken up but still a little chunky, you want a flaky tuna-like texture not a paste. Stir in the finely crumbled nori (or 1 tbsp nori flakes).
2. Add the vegan mayo, sriracha (start with 1 tbsp if youre unsure), soy sauce or tamari, toasted sesame oil, lemon juice, garlic powder, onion powder, and a pinch each salt and black pepper. Mix well and taste, add more sriracha or soy sauce if you want it hotter or saltier.
3. Prep the fillings: slice avocado, thinly slice or julienne the cucumber, and slice the scallions. Have the toasted sesame seeds ready.
4. If using nori for the outer wrap, lay one sheet shiny side down on a clean surface. If using lettuce or collard greens, pat them dry and lay a leaf flat.
5. Scoop a line of the chickpea “tuna” down the center of the nori or leaf, leaving about an inch at the far edge. Top with avocado slices, cucumber, scallions and a sprinkle of sesame seeds.
6. Roll tight with your hands, tucking the filling in as you go; if using nori, wet the far edge lightly with water to help seal. No bamboo mat needed, fingers work fine, but press gently so it holds together.
7. Use a very sharp knife, wet the blade and slice the roll into 6 to 8 pieces, wiping the knife between cuts so it stays clean and gives neat slices.
8. Arrange on a plate, sprinkle extra nori flakes and sesame seeds, and if you like, drizzle a little extra sriracha-mayo mix on top (mix mayo + sriracha to taste).
9. Serve with pickled ginger and soy sauce for dipping, optional. If youre making wraps with lettuce/collard, fold like a burrito and eat right away.
10. Leftover tips: keep the filling in an airtight container up to 3 days, but assemble rolls just before serving so avocado and nori stay fresh. If you want a smoother texture, press the chickpeas through a sieve or pulse once in a food processor but dont overdo it.
Equipment Needed
1. Can opener
2. Fine mesh colander and paper towels or a clean kitchen towel for draining and patting chickpeas dry
3. Large mixing bowl and a fork or potato masher (you want a flaky, tuna like texture not a paste)
4. Measuring spoons
5. Small bowl and spoon for mixing the mayo + sriracha and for tasting
6. Cutting board and a very sharp knife for slicing avocado, cucumber and scallions
7. Small bowl of water and a damp towel to wet the nori edge and wipe the knife between cuts
8. Plate for rolling/serving and small dipping dishes for soy sauce or pickled ginger
9. Optional: small skillet or nonstick pan to toast sesame seeds if they arent pre-toasted
FAQ
Vegan “Spicy Tuna” Roll Recipe Substitutions and Variations
- Chickpeas: swap for canned young jackfruit (drain and shred for a flaky, tuna-like texture), or mashed firm tofu for a milder, softer filling.
- Nori flakes: use dulse flakes or kelp granules, or rehydrated wakame finely chopped if you want a different seaweed vibe.
- Vegan mayo: try silken tofu blended with lemon and a little oil, or cashew cream (soak cashews then blend with water + lemon) for a richer, nutty mayo.
- Sriracha: use sambal oelek for chunkier heat, gochujang thinned with a splash of water for more umami, or any hot sauce you like to dial the spice, cuz some ppl want it way hotter.
Pro Tips
1) Dry the chickpeas really well and aim for a flaky texture, not paste. If youre short on time pulse them once or twice in a food processor, but dont overdo it or youll end up with mush. If the mix feels too dry add a tsp or two of mayo or lemon juice, not a big splash.
2) Keep the nori and other wraps from getting soggy by assembling right before you eat. If you must prep ahead, store the chickpea mix and the avocado/cucumber separate, and keep nori at room temp in a sealed bag so it stays crisp.
3) Roll tight and chill briefly before slicing. Tuck the fillings in as you roll and wet the far edge to seal. Pop the finished roll in the fridge for 5 to 10 minutes to firm up, it slices so much cleaner that way.
4) For neat slices use a very sharp knife, wet the blade and wipe it between cuts. Sawing ruins the look, so press down in one smooth motion whenever you can.
5) Taste and tweak as you go. Start with less sriracha then add, and boost umami with an extra pinch of crumbled nori or a splash more tamari if it needs depth. Toast the sesame seeds quick in a dry pan for a minute to make them pop.
Vegan "Spicy Tuna" Roll Recipe
I’m sharing my signature Easy Vegan Sushi hack for spicy tuna rolls that lets you make them without sushi rice, a bamboo mat, or plastic wrap using just a few pantry staples.
4
servings
256
kcal
Equipment: 1. Can opener
2. Fine mesh colander and paper towels or a clean kitchen towel for draining and patting chickpeas dry
3. Large mixing bowl and a fork or potato masher (you want a flaky, tuna like texture not a paste)
4. Measuring spoons
5. Small bowl and spoon for mixing the mayo + sriracha and for tasting
6. Cutting board and a very sharp knife for slicing avocado, cucumber and scallions
7. Small bowl of water and a damp towel to wet the nori edge and wipe the knife between cuts
8. Plate for rolling/serving and small dipping dishes for soy sauce or pickled ginger
9. Optional: small skillet or nonstick pan to toast sesame seeds if they arent pre-toasted
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
2 sheets nori, finely crumbled or 1 tbsp nori flakes
3 tbsp vegan mayo
1 1/2 tbsp sriracha, or to taste, cuz some ppl like it way hotter
1 tbsp soy sauce or tamari
1 tsp toasted sesame oil
1 tbsp fresh lemon juice
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and black pepper, to taste
4 to 6 nori sheets for rolling
1 ripe avocado, sliced
1/2 English cucumber, thinly sliced or julienned
2 scallions, thinly sliced
1 tbsp toasted sesame seeds
8 large lettuce leaves or collard greens, optional if you dont want to use nori as the outer wrap
Pickled ginger and soy sauce for serving, optional
Directions
- Drain and pat the chickpeas very dry, then transfer to a bowl and roughly mash with a fork or potato masher until mostly broken up but still a little chunky, you want a flaky tuna-like texture not a paste. Stir in the finely crumbled nori (or 1 tbsp nori flakes).
- Add the vegan mayo, sriracha (start with 1 tbsp if youre unsure), soy sauce or tamari, toasted sesame oil, lemon juice, garlic powder, onion powder, and a pinch each salt and black pepper. Mix well and taste, add more sriracha or soy sauce if you want it hotter or saltier.
- Prep the fillings: slice avocado, thinly slice or julienne the cucumber, and slice the scallions. Have the toasted sesame seeds ready.
- If using nori for the outer wrap, lay one sheet shiny side down on a clean surface. If using lettuce or collard greens, pat them dry and lay a leaf flat.
- Scoop a line of the chickpea "tuna" down the center of the nori or leaf, leaving about an inch at the far edge. Top with avocado slices, cucumber, scallions and a sprinkle of sesame seeds.
- Roll tight with your hands, tucking the filling in as you go; if using nori, wet the far edge lightly with water to help seal. No bamboo mat needed, fingers work fine, but press gently so it holds together.
- Use a very sharp knife, wet the blade and slice the roll into 6 to 8 pieces, wiping the knife between cuts so it stays clean and gives neat slices.
- Arrange on a plate, sprinkle extra nori flakes and sesame seeds, and if you like, drizzle a little extra sriracha-mayo mix on top (mix mayo + sriracha to taste).
- Serve with pickled ginger and soy sauce for dipping, optional. If youre making wraps with lettuce/collard, fold like a burrito and eat right away.
- Leftover tips: keep the filling in an airtight container up to 3 days, but assemble rolls just before serving so avocado and nori stay fresh. If you want a smoother texture, press the chickpeas through a sieve or pulse once in a food processor but dont overdo it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 143g
- Total number of serves: 4
- Calories: 256kcal
- Fat: 17.1g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Polyunsaturated: 5.9g
- Monounsaturated: 9g
- Cholesterol: 0mg
- Sodium: 430mg
- Potassium: 333mg
- Carbohydrates: 20.5g
- Fiber: 8.3g
- Sugar: 2.2g
- Protein: 6.6g
- Vitamin A: 300IU
- Vitamin C: 4.5mg
- Calcium: 60mg
- Iron: 2.5mg
