This Vegan Spicy Tuna Crunch Roll uses crumbled tempeh tossed with spicy mayo to create a savory, spicy filling without the tuna. It's rolled with seasoned sushi rice and avocado, then topped with spicy mayo and crispy toasted panko for extra crunch.
If you're looking for something beyond a basic avocado or cucumber roll, this tempeh sushi is flavorful, spicy, and surprisingly easy to make at home.
Jump to:
Ingredients
The spicy tempeh filling, seasoned sushi rice, avocado, and crispy panko topping come together to create a flavorful vegan sushi roll with plenty of texture.
- Sushi Rice: You'll want sushi rice for this recipe- sushi rice is a short-grain rice. Long-grain rice will not work.
- Sushi Rice Seasoning: Rice vinegar, sugar, and salt are whisked together and added to the rice. This is essential for making flavorful, classic seasoned sushi.
- Tempeh: Steamed and crumbled tempeh creates the hearty base for the vegan spicy tuna-style filling. It's mixed with vegan mayo, sesame oil, lemon juice, and chili sauce before being rolled into the sushi.
- Panko Breadcrumbs: Toasted panko creates the crunchy topping. Check the ingredients if needed, as some brands may contain non-vegan ingredients.
How to Make This Recipe
Step 1: Make the sushi rice. Cook the sushi rice according to the package directions. While the rice is still hot, gently toss it with the rice vinegar, sugar, and salt. Set aside to cool.
Step 2: Make the spicy tempeh filling. Steam the tempeh for 15 minutes, then crumble it into a bowl. Whisk together the vegan mayo, lemon juice, sesame oil, chili sauce, and salt and pepper. Add to the crumbled tempeh and stir until evenly coated.
Step 3: Assemble and roll the sushi. Place a sheet of nori rough-side up on a sushi mat. With damp fingers, spread a thin layer of cooled sushi rice over the nori, leaving about ½ inch uncovered along the edge furthest from you. Add the spicy tempeh filling and avocado in a line across the side closest to you. Roll tightly using the sushi mat, then slice into 8 pieces with a sharp knife.
Step 4: Add the crunchy topping. Stir together the vegan mayo and chili sauce to make the spicy mayo. Toast the panko breadcrumbs in a skillet over medium heat until golden and crisp. Dip the top of each sushi piece into the spicy mayo, then into the toasted panko. Finish with sesame seeds and sliced green onion.
Tools for Sushi
A sushi mat makes it easier to roll the sushi tightly and evenly, although you can make sushi without one.
I also like using a rice cooker for the sushi rice and a sushi paddle for gently mixing in the seasoning.
Tips & Tricks
Cook the sushi rice according to the package: this includes rinsing, soaking, and cooking instructions. The instructions can vary from brand to brand. I used a 1:1 ratio of sushi rice to water in a rice cooker.
Steam the tempeh first. I recommend steaming it for this recipe because it softens the texture and helps mellow tempeh's naturally earthy or slightly bitter flavor before it's mixed with the spicy mayo.
Have a tiny dish with some water beside your workstation. The sushi rice is sticky and hard to work with so you'll need to dip your fingers in the water before spreading the rice onto the nori sheet.
Make sure you aren't pressing and mashing the rice into the nori. Simply spread it to coat the majority of the sheet excluding about a ½in on the side that's furthest away from you.
If you're new to tempeh, my guide to cooking tempeh covers what tempeh tastes like, whether you need to steam it, how to season it, and the different ways you can cook it.
Substitutions & Additions
Chili Sauce: Any hot sauce will work. Sambal Oelek, Chili Garlic Sauce, or vegan-friendly Sriracha sauce work best.
Avocado: You can use cucumber, red bell peppers, shredded carrots, or basically any other veggies!
Spice Level: Adjust the amount of chili sauce in the tempeh filling and spicy mayo to taste.
Storage
This vegan crunch roll is best served fresh. If you plan to have leftovers, I recommend storing the rice and tempeh separately and rolling the sushi when ready to serve.
More Tempeh Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Vegan Spicy Tuna Crunch Roll with Tempeh
Ingredients
Spicy Tempeh Crunch Roll
- 1 ½ cup Sushi Rice dry
- 1 ½ cups Water follow package instructions
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- ½ teaspoon Salt
- 4 Sheets Toasted Nori
- 1 block of Tempeh
- ⅓ cup Vegan Mayo
- 1 ½ teaspoon Lemon Juice
- ½ teaspoon Toasted Sesame Oil
- 1 tablespoon Chili Sauce
- Salt and Pepper to taste
- 1 Large Avocado
Spicy Crunchy Topping:
- ¼ cup Vegan Mayo
- 2-3 teaspoons Chili Sauce
- ⅓ cup Panko Breadcrumbs
- Sesame Seeds for garnish
- Green Onion for garnish
Instructions
- Make Sushi Rice by following the package directions. Including rinsing, soaking, and cooking- I cooked sushi rice and water in a 1:1 ratio in a rice cooker.
- Add the hot cooked rice to a large bowl and toss with the vinegar, sugar, and salt. Allow to cool.
- Bring half a pot of water to a boil and then lower to a simmer. Use a steamer basket to steam the tempeh for 15 minutes. Add steamed tempeh to a bowl and let cool until you can crumble the tempeh in to small pieces with clean hands.
- Whisk together the vegan mayo, lemon juice, sesame oil, chili sauce, and salt and pepper to taste. Add the mayo mixture to the crumbled tempeh and mix well until coated evenly in the sauce. Taste and adjust salt and pepper to your taste.
- Prep the avocado by slicing it into thin slices. If using other veggies, prepare those now.
- Place your sheet of nori, rough side up, on a sushi mat. Keep a small bowl of water close by to dip your fingers in so the rice won't stick to you. Spread out the rice onto the nori sheet (see photo) and then add the spicy tempeh and avocado in a straight line on the side closest to you. Roll the sushi by lifting the nori over the filling tightly and then continue rolling while using the sushi mat to keep it tight. Use a sharp knife to slice your sushi rolls into 8 pieces.
- Now, let's make the crunchy topping: Whisk together the vegan mayo and chili sauce to a small bowl. Taste and add more heat if desired.
- Toast the panko breadcrumbs on medium heat until golden and crispy.
- Dip the top of each piece of sushi into the spicy mayo and then directly into the toasted panko until all have been dipped. Top with sesame seeds and green onion if desired and serve.
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Sydney says
Vegan sushi is my ultimate favorite food and this recipe is perfect. I love the crunch and the tempehs works so nicely with everything.
I would eat this every day if I could.
Liv says
So happy you enjoyed this recipe 🙂
Renee says
Absolutely one of my favorites. Thank you for recipes I can actually make. You are a Superstar !!!
Liv says
Yay!! It's one of my favorites too. So happy you enjoyed 🙂
Cindy says
This is literally a top tier recipe. Found it with my random “vegan sushi” search function, had all the ingredients on hand. Entire household loved it. Thank you for this masterpiece!
My rating: *Chef’s kiss*
Liv says
Thank you so much for this review! Made my day. So so happy you and your family enjoyed 🙂
Roslia Santamaria says
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Liv says
Let me know if you try it out!!