You won’t believe how well this vegan tuna mimics the real deal! Stuff it into sushi rolls or into sandwiches for a no-cook meal.
This is my go-to summer recipe when I’m craving sushi (which is pretty much on a daily basis), or just need a savoury meal without having to eat something hot cause I just cant bring myself to eat a steaming bowl of rice and veggies in the summer heat. Save the roasted veggies and hearty stews for the winter; summer calls for fresh salad rolls, sushi, and vibrant pasta salads.
- VEGAN TUNA
- 1 c. walnuts, toasted
- 1 shallot, roughly chopped
- 1 celery, roughly chopped
- 1 red bell pepper, roughly chopped
- TO ASSEMBLE
- Cucumber, avocado, carrots, julienned
- Short-grain rice
- Rice Vinegar
- Nori seaweed wraps