Vegan Tuna Mayo Sushi Rolls
A vegan sushi roll made with Japanese-style chickpea tuna mayo and crisp shredded cabbage. Seasoned with umami-rich onion koji, this plant-based filling pairs naturally with rice — simple to make and hard to put down.
Equipment
- Cutting board and knife
- Bamboo sushi mat makisu
- plastic wrap
- Rice paddle shamoji
- Flat plate
- Damp cloth
- paper towel
Ingredients
- ½ batch vegan tuna mayo
- 50-70 cabbage about
- 140 g freshly cooked Japanese short-grain rice from about ½ Japanese rice cup / 90ml uncooked rice
- 1 nori sheets for sushi rolls
Instructions
Preperation
- Prepare the vegan tuna mayo ahead of time — ideally the day before.½ batch vegan tuna mayo
- Shred the cabbage finely, then pat dry with a paper towel to remove excess moisture.50-70 cabbage
- Spread freshly cooked rice onto a flat plate and let it cool to about body temperature.140 g freshly cooked Japanese short-grain rice
Roll
- Place the bamboo mat on the cutting board and lay a sheet of cling film on top.
- Lay the nori sheet on top of the cling film.1 nori sheets
- Spread the rice over the nori as thinly and evenly as possible, leaving about 2cm uncovered at the far end.*Wet your hands or the rice paddle lightly with water to make spreading the rice easier.
- Place the chickpea vegan tuna mayo along the near edge, then place the shredded cabbage right next to it, further from you.
- Lift the near edge of the bamboo mat and fold it over the fillings. Gently pull the roll towards you and press lightly to shape it.
- Release the mat, then continue rolling forward until the seam is fully sealed.
- Once the roll is complete, gently shape it through the bamboo mat.
- Remove the bamboo mat and let the roll rest in the cling film for a few minutes.
Cut
- Unwrap the cling film and slice into pieces, wiping the blade with a damp cloth between each cut for a neat cross-section.
Notes
- Make the vegan tuna mayo the day before for deeper flavour.
- If not eating right away, keep the rolls wrapped and slice just before serving to prevent drying.
- Best eaten sooner rather than later.
- Refrigerating firms up the rice — not ideal for making ahead.