Learn how to make Spicy Vegan Tomato Tuna that is just like the real deal! Perfect for rice bowls, poke bowls, sushi, ongiri, crispy rice and more.
We’ve been having the tomato tuna rice bowl on repeat since we last shared it and lately we’ve been using the leftovers to make spicy tuna! We usually just make a quick rice bowl or poke bowl but tried it with crispy rice and it’s absolutely delicious.
Ingredients for Spicy Tomato Tuna (+Substitutions)
Tomato Tuna
- 2-3 roma tomatoes (250-300g tomato flesh).
- 2 tbsp + 1 tsp soy sauce (35ml)
- 1 1/2 tsp rice vinegar (6ml)
- 1 1/2 tbsp mirin (22ml)*
- 1 1/2 tbsp sake (22ml)*
- 1 tbsp neutral oil (15ml)
- 2 tsp kombu dashi granules
- 1 sheet of roasted nori
Spicy Mayo
- 2 tbsp vegan kewpie mayonnaise (32g)*
- 2-3 tsp sriracha, to taste (10g)*
- 3/4 tsp sesame oil (4ml)
How to Spicy Tomato ‘Tuna’
- Prepare tomatoes: Bring a pot of water to a boil. Score the top of the tomatoes and then place them into the boiling water for 45-60 seconds or until the skin starts to peel off. Rotate the tomatoes to ensure even cooking. Scoop the tomatoes out and place in a bowl of ice water to cool. Peel the tomatoes and then slice in half, and then in half again (making 4 segments). Remove the inner seeds and juices from the tomatoes. You should end with a total of 250-300g of tomato flesh.
- Marinate: Add soy sauce, rice vinegar, mirin, sake, oil and kombu dashi granules to a shallow dish. Add the pieces of tomato and then tear roasted nori on top. Toss everything together, cover and refrigerate for at least 3 hours (preferably overnight).
- Remove tomatoes from the refrigerator and then chop the tomatoes until it starts to look minced. Strain the tomatoes with a sieve to remove excess liquid.
- Spicy Mayo: Mix the mayonnaise, sriracha and sesame oil in a bowl. Taste and adjust to desired flavour. Add the tomato tuna and mix to combine. Serve as desired and enjoy!
Serving Suggestions
- Donburi Rice Bowl: Add over a bed of fresh rice for a spicy tuna bowl!
- Sushi / Maki Sushi: Use in maki sushi or hand rolls.
- Crispy Rice: Make some crispy rice and top it off with the spicy tomato tuna.
For the crispy rice
- To make the crispy rice, take 1 cup of cooked (200g) sushi short grain rice and mix with 1 1/2 tbsp of sushi vinegar. To make a quick sushi vinegar, stir 2 tbsp of rice vinegar + 3 1/2 tsp sugar and 1/8 tsp of salt. Use 1 1/2 tbsp of this mixture to replace.
- Add the rice to a container and press to mold. Cover and refrigerate until cooled and hardened. Once cooled, remove from container and cut into desired pieces. Heat a pan over medium heat with some oil. Add the pieces of rice and cook each side until golden brown (about 2-3 minutes per side). You can also air fry these by brushing them with some oil and air frying at 400 F for 12 minutes, flipping half way through.
- Top with the spicy tomato tuna with some sesame seeds and scallions and enjoy!
More Vegan Seafood to Try!
- Eggplant Unagi Donburi
- Vegan Tofu Fish Fillet
- Vegan Teriyaki ‘Salmon’
- Tomato Tuna Donburi Rice Bowl
- Oyster Mushroom Kaki Fry
- Vegan Chili Shrimps
SAVE IT FOR LATER! ↓
If you recreate this Vegan Spicy ‘Tuna’ recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Spicy ‘Tuna’ (Tomato Tuna)
- Total Time: 11 minutes
- Yield: 2 servings 1x
Description
Learn how to make Spicy Vegan Tomato Tuna that is just like the real deal! Perfect for rice bowls, poke bowls, sushi, ongiri, crispy rice and more.
Ingredients
Tomato Tuna
- 2–3 roma tomatoes (250-300g tomato flesh).
- 2 tbsp + 1 tsp soy sauce (35ml)
- 1 1/2 tsp rice vinegar (6ml)
- 1 1/2 tbsp mirin (22ml)*
- 1 1/2 tbsp sake (22ml)*
- 1 tbsp neutral oil (15ml)
- 2 tsp kombu dashi granules
- 1 sheet of roasted nori
Spicy Mayo
- 2 tbsp vegan kewpie mayonnaise (32g)*
- 2–3 tsp sriracha, to taste (10g)*
- 3/4 tsp sesame oil (4ml)
Instructions
- Prepare tomatoes: Bring a pot of water to a boil. Score the top of the tomatoes and then place them into the boiling water for 45-60 seconds or until the skin starts to peel off. Rotate the tomatoes to ensure even cooking. Scoop the tomatoes out and place in a bowl of ice water to cool. Peel the tomatoes and then slice in half, and then in half again (making 4 segments). Remove the inner seeds and juices from the tomatoes. You should end with a total of 250-300g of tomato flesh.
- Marinate: Add soy sauce, rice vinegar, mirin, sake, oil and kombu dashi granules to a shallow dish. Add the pieces of tomato and then tear roasted nori on top. Toss everything together, cover and refrigerate for at least 3 hours (preferably overnight).
- Remove tomatoes from the refrigerator and then chop the tomatoes until it starts to look minced. Strain the tomatoes with a sieve to remove excess liquid.
- Spicy Mayo: Mix the mayonnaise, sriracha and sesame oil in a bowl. Taste and adjust to desired flavour. Add the tomato tuna and mix to combine. Serve as desired and enjoy!
Notes
- *Mirin and sake can be omitted but please note the flavour will be slightly different. Add 1/2 tsp of sugar.
- **Substitute regular vegan mayonnaise
- ***You can use any chili sauce of choice such as sriracha, sambal oelek or chili bean paste.
- *Prep time does not include marinating time
- Helpful Equipment:
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: entree
- Method: stove top
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 serving
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This was the first time I had used tomatoes as any type of substitute and was hesitant it was possible, but honestly so impressed by how it turned out. My vegetarian boyfriend said it was such a good substitute for the real deal which he had been missing. As someone who still eats meat every once in awhile it definitely satisfied the sushi craving. Will 100% make it again. Thanks so much for doing all the hard work so we could enjoy !
This recipe is SO bomb, I was in shock how much I loved this. I omitted the sake and replaced the dashi granules for bonito flakes (I’m not vegan and it’s all I had) and this recipe turned out sooooo yummy. Even my kiddos loved it 😍😍.
Guys this recipe is really hitting the nail in the head. I want to make it for lunch & dinner, make it for all family and friends and for the gatherings we have. I want everyone to know that you can eat amazing sushi without the seafood & fish.
If you have doubts, don’t. RUN to make this recipe!
Delicious plant-based sustainable goodness🌏🌱🍣💚
YUM! This was perfect for me and my partner because I’m veggie and he doesn’t like raw fish! Peeling the boiled tomatoes was oddly satisfying as well!
This was jaw-dropping good. I felt like I was eating an appetizer from a five star restaurant.
All your recipes are amazing, so no surprise this turned out amazing also. Thank you!!
LOOOVE THIS. tuna sashimi was my absolute favorite before I went vegan, and this hits every mark! the texture of the tomatoes is perfect, and the marinade gives it such a nice umami flavor, I’ve been using the marinade for other things in my meals as well lately and it’s just so good 🤭
This recipe is SO. GOOD. I’m not the biggest fan of the texture of spicy tuna but i still love the flavor of it and this spicy toma recipe hit the spot. I made it with the crispy rice and then doubled the recipe again to put on sushi bowls. It’s my current food hyperfixation 😂
Words cannot explain how good this is!! I always struggle a little bit with the texture of spicy tuna, but the texture of the tomatoes was sooo much better. I made it with the crispy rice and then i doubled the recipe and made it for my sushi bowl. So so so delicious, plus no tuna smell.
the recipe was so good! my first time having crispy rice and I used lisa’s kewpie mayo recipe as well! gave it to my non-vegan friend and he really liked it 🙂 <3