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Vegan Sashimi: Tuna, Tamago and Avocado

Try Vegan Sashimi Three Ways! A deliciously zesty sushi recipe with a vegan twist.

One great thing about sushi is the freshness. That’s really the only way to tell if you’re having good sushi or not, wouldn’t you agree? Which is why fruits and vegetables make for a great vegan sushi alternative. When properly seasoned and crafted plants may even be a TASTIER alternative. That’s exactly where this vegan sashimi recipe comes in. Using fresh plants like tomatoes for the ‘tuna’, tofu for the Japanese ‘egg omelette’ and avocado for the.. you guessed it AVOCADO this vegan sashimi platter is sure to be your next big vegan brunch hit.

Gather Ingredients

• Vegan Tuna Sashimi
  • Tomatoes⁣
  • Soy Sauce⁣
  • Sesame Oil⁣
  • Lime Juice⁣
  • Monk Fruit Sugar ⁣
• Vegan Tamago Sashimi
  • Tofu
  • Vegetable Broth
  • Tahini
  • Ground Mustard
  • Black Salt (Kala Namak)
  • Nutritional Yeast
• Avocado Sashimi
  • Avocado
• Garnish
  • Nori
  • Lime

Prepare the Vegan Tuna Sashimi

First peel and skin tomatoes. Ensuring you remove the seeds as you go. Then quarter and slice them into finger-width pieces.⁣. Next, prepare the marinade. Simply whisk together soy sauce, oil, lime juice and monk fruit sugar. Then add the tomatoes to the marinade and let sit for 2 – 3 hours.⁣

Prepare the Vegan Tamago Sashimi

Add extra firm tofu to tofu press, allowing excess liquid to drain. Then slice tofu into 1/4″ thick “egg-like” slices. Set aside. Then whisk together turmeric, garlic powder, onion powder, paprika, black salt (kala namak), tahini, nutritional yeast and plant milk. Toss the tofu “egg” slices into the prepared marinade and allow to sit for 15 – 20 minutes.

Heat skillet over medium high heat with sesame oil until oil has been heated through. Add tofu slices to skillet and saute on each side for 7 – 9 minutes. Serve warm.

Prepare the Avocado Sashimi

Slice avocado about 1/4″ thick. Garnish with crushed nori or lime zest. Serve cold or room temperature.

Vegan Sashimi: Tuna, Tamago and Avocado

Vegan Sashimi: Tuna, Tamago and Avocado

3 from 1 vote

Recipe by Sagen Jackson Course: DinnerCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

2

hours 

Cooking time

10

minutes

Calories

96

kcal

Try vegan sashimi three ways! A deliciously zesty sushi recipe with a vegan twist.

Ingredients

• Sesame Oil

• Vegan Tuna Sashimi

• 2 2 Tomatoes⁣

• 2 Tbsp 2 soy sauce⁣

• 1 Tbsp 1 sesame oil⁣

• 1 Tbsp 1 lime juice⁣

• 1 tsp 1 monk fruit sugar ⁣

• Vegan Tamago Sashimi

• 1/2 1/2 Block Tofu

• 1/4 1/4 Vegetable Broth

• 1/2 tsp 1/2 Ground Mustard

• 1/2 tsp 1/2 Black Salt (Kala Namak)

• 1 Tbsp 1 Tahini

• 2 Tbsp 2 Nutritional Yeast

• Avocado Sashimi

• Avocado

Preparation

• Vegan Tuna Sashimi
• Peel and skin tomatoes and remove the seeds. Then quarter and slice them into finger-width pieces.⁣
• Whisk together soy sauce, oil, lime juice and monk fruit sugar to make the marinade. Add the tomatoes to the marinade and let sit for 2 – 3 hours.⁣
• Make the sushi rice bites and then add the marinated slices of tomato on top. Enjoy! ⁣
• Vegan Tamago Sashimi
• Add extra firm tofu to tofu press, allowing excess liquid to drain. Then slice tofu into 1/4″ thick “egg-like” slices. Set aside.
• Then whisk together turmeric, garlic powder, onion powder, paprika, black salt (kala namak), tahini, nutritional yeast and plant milk. Toss the tofu “egg” slices into the prepared marinade and allow to sit for 15 – 20 minutes.
• Heat skillet over medium high heat with sesame oil until oil has been heated through. Add tofu slices to skillet and saute on each side for 7 – 9 minutes. Serve warm.
• Avocado Sashimi
• Slice avocado about 1/4″ thick. Garnish with crushed nori or lime zest. Serve cold or room temperature.

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