What?! Vegan Tuna you say? To be honest, it’s actually blanched tomato but you may have to take a double take because it looks shockingly like fish. This Inari Sushi with Vegan Tuna has to be one of my ALL-TIME favorite recipes EVER!
Inari sushi has always been one of our favorite things to order when we splurge and eat out. But up until recently, it seemed too complicated to make at home due to the thin seasoned tofu skin that holds the delicious sushi rice. Not anymore!!!
We discovered an incredible pre-made marinated tofu skin at a new Asian Market and it works splendidly to make your own Inari at home. But just in case we ever have a hard time tracking it down, it is also available online. Yep, you heard that right!!!
However, we decided to take traditional Inari up a notch. After the sushi rice has been packed into the tofu skin, we topped the Inari Sushi with Vegan Tuna! Minds blown!
The marinated and blanched tomato slices look and actually feel like real fish. Additionally, the marinade has kelp powder so it even TASTES a little fishy. It’s actually a little strange, but my goodness, it goes spectacularly with the tofu and rice. Like incredible.
Last but not least we added a little slice of jalapeño because well… WHY NOT?! Then we wrapped a thin slice of nori around everything to keep it together and sprinkled a little extra kelp powder and sesame seeds on top. They give it that cute finishing touch and also a little additional oomph.
Did I say this was one of my favorite recipes! And that is honestly saying a lot because well we cook all the time, actually CONSTANTLY.
If you like sushi, you simply MUST try this Inari Sushi with Vegan Tuna. After all, you only live once and you DO NOT want to miss this!
- 12-15 Pieces of Inari Pouches
- Sushi Rice:
- 2 cup Rice
- 2 Tbsp Sugar
- 2 Tbsp Rice Vinegar
- 2 tsp Salt
- Marinated Tomato (Vegan Tuna):
- 2 Tomatoes (Blanched, Peeled and Deseeded)
- 2 Tbsp Liquid Aminos
- 1 Tbsp Rice Vinegar
- ½ tsp Ground Ginger
- ½ tsp Garlic Powder
- 1 Tbsp Kelp Powder or Crushed Nori
- Garnish:
- 1 Sheet Nori
- 1 Fresh Jalapeño (Optional Garnish)
- Sesame Seeds
- Make the rice as per directions on the package.
- Meanwhile bring a large pot of water to a boil.
- Slice a shallow x into the bottom of each tomato.
- Make an ice bath in a large bowl with water and several ice cubes.
- Place the tomatoes in the boiling water and allow to boil for 2-3 minutes. Remove the tomato immediately from the boiling water and place them into the ice bath.
- Peel the skin off the tomatoes. Cut each peeled tomato into 6 wedges.
- Using a knife, carefully remove the seeds and veins from each wedge.
- In a small bowl, add the marinade ingredients. Toss the tomato pieces in the marinade and allow to sit for at least 20 minutes.
- When the rice has finished cooking, transfer it to a large bowl. Add the sugar, rice vinegar and salt to the rice and stir to combine. Cover with a clean dish cloth until ready to use.
- Carefully open each inari pouch, cut the nori into long strips and thinly slice the jalapeño and remove the seeds, if using.
- Fill each pouch with rice and place a piece of marinated tomato on top. Place a piece of slice of jalapeño on top of the tomato and wrap a strip of nori around the entire pouch. (If the nori does not stick together. Wet the tip of the nori with a small amount of marinade and that should help it stick).
- Repeat this process until all of the inari is finished. (Depending on the size of the inari you have, you may need to make extra rice).
- Serve immediately.
- Enjoy!
If you like to recreate seafood recipes without actually using fish or meat, check out some of our prior recipes you might enjoy.
1. Vegan “Seafood” Linguine
2. Vegan Banana Blossom Paella
3. Homemade Vegan Tamago
4. Vegan Sushi Bowl
5. Forbidden Rice Vegan Sushi Bowl
