Spicy tuna roll California rolls

Vegan sushi roll series

By Jasmin

If you are a sushi lover this recipe series is for you ! I’ve recreated a vegan version of my favourite sushi rolls: spicy tuna California rolls, vegan Maki tobiko and crunchy dragon eyes. All with simple ingredients and a generous quantity. A mouthwatering sushi rolls !  

Have you ordered my cookbooks yet ?

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 8 pieces. Nutritional value 1 piece:

  • 72 Kcal
  • Protein: 1.6 G
  • Carbs: 7.7 G
  • Fat: 3.5 G

Vegan spicy California rolls

by Jasmin.
Yield: 8 pieces, 1 piece: 72 Kcal
[proteins: 1.6 G, carbs: 7.7 G, fat: 3.5 G]
Prep Time 15 minutes
Cook Time 25 minutes
Assemblage time 10 minutes
Total Time 50 minutes
Course dinner, lunch, Main Course
Cuisine Japanese
Servings 8 pieces


For the sushi rice:

  • 2 cup Rice cooked
  • ½ cup Rice vinegar
  • 2 Tbsp Sugar
  • 2 tsp Salt

For rolling and topping:

  • 3 Nori sheet
  • Avocado slices

For the vegan spicy tune filling:

  • ½ cup Chickpeas drained from a can or freshly cooked
  • 2 Tbsp Vegan mayo
  • 1 Tbsp Wakame dried seaweed grind them in a spice grinder
  • 1 Tbsp Lemon juice
  • 1 tsp Salt
  • 1 tsp Hot sauce to taste

To serve with:

  • Pickled ginger, wasabi, soy sauce


Making the sushi rice:

  • In a saucepan combine rice vinegar, sugar, salt and whisk until dissolved.
  • Bring to a boil.
  • Take off the stove and set aside to let cool down.
  • When the rice is cooked and still hot, pour the vinegar mixture over it.
  • Mix to combine and and set aside to let cool down.

Making the spicy tuna California roll:

  • In a food processor blend together: chickpeas, vegan mayo, wakame powder, lemon juice, salt and hot sauce.
  • Spread the rice evenly all over the nori sheet as you did before.
  • Spread some toasted sesame seeds over the rice.
  • Now we need to flip the nori sheet upside down:
  • Gently place one hand under the nori sheet from the middle, lift it up, and place the rice side on the bamboo mat slowly laying it all down.
  • Spread around 3 Tbsp spicy tuna filling we made earlier horizontally at the near edges of the sheet.
  • Roll the sushi as we did earlier ( following the same steps).
  • Place the thin avocado slices over the sushi roll, overlapping each other to cover the top entirely.
  • Now cover with a cling film and press gently with both hand (as we did when rolling the suhi roll).
  • Remove the cling film, wet a sharp knife and; without pressure; cut into 8 pieces.
  • Place your beautiful delicious vegan sushi rolls on a plate served with pickled ginger, wasabi and soy sauce. Enjoy your hard work 
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