- To make the seasoned sushi rice, rinse uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with rice vinegar, sugar and salt. Allow the rice to come to room temperature before assembling.
- Place the plant-based tuna and green onions into a medium bowl.
- In a separate small bowl, combine the mayonnaise and sriracha.
- Add about half of the sriracha-mayonnaise sauce to the plant-based tuna, folding in gently to combine. Taste and add more, if desired.
- Place one of the nori sheets, shiny side down, on a cutting board. Wet your hands with a little water to prevent sticking, then distribute ¼ of the cooled rice onto the nori sheet, leaving about ½-inch space at the top. Layer some of the sliced cucumber and ½ cup spicy plant-based tuna towards the bottom of the roll, then slowly and tightly roll it away from yourself.
- Place a little dab of water across the top of the nori sheet to create a seal and complete the roll.
- Cut the roll in half, then each half into 4 pieces to create 8 pieces total. Repeat the process with the remaining ingredients.
- To serve, garnish each piece with some of the reserved sauce, green onion and microgreens.
Spicy-Crunchy Tuna Roll
- Preparation20 minutes
- Cook Time 15 minutes
- Serves 4
INgredients
For Sushi Rice
- 1 cup uncooked sushi rice
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon fine sea salt
For Filling
- 3 pouches Good Catch® Naked in Water Plant-Based Tuna
- 3 green onions, sliced thin
- ¾ cup plant-based mayonnaise
- 2 to 3 tablespoons sriracha
For Rolls
- 1 cucumber, julienned thin
- 4 sheets toasted nori
- 1 green onion, sliced thin, for garnish
- Microgreens, for garnish
Instructions
- To make the seasoned sushi rice, rinse uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with rice vinegar, sugar and salt. Allow the rice to come to room temperature before assembling.
- Place the plant-based tuna and green onions into a medium bowl.
- In a separate small bowl, combine the mayonnaise and sriracha.
- Add about half of the sriracha-mayonnaise sauce to the plant-based tuna, folding in gently to combine. Taste and add more, if desired.
- Place one of the nori sheets, shiny side down, on a cutting board. Wet your hands with a little water to prevent sticking, then distribute ¼ of the cooled rice onto the nori sheet, leaving about ½-inch space at the top. Layer some of the sliced cucumber and ½ cup spicy plant-based tuna towards the bottom of the roll, then slowly and tightly roll it away from yourself.
- Place a little dab of water across the top of the nori sheet to create a seal and complete the roll.
- Cut the roll in half, then each half into 4 pieces to create 8 pieces total. Repeat the process with the remaining ingredients.
- To serve, garnish each piece with some of the reserved sauce, green onion and microgreens.