• 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.