Vegan Tomato Tuna Sashimi is a fish-free version you can add to your vegan sushi. This plant based fish alternative has a surprising texture similar to tuna and is packed with mouthwatering umami flavor that will have you coming back for more!
I could eat sushi all day everyday and I know I’m not the only one. Going out to sushi restaurants always has vegan options, but they are often just an avocado roll or a cucumber roll – and tiny ones!
Luckily, as a vegan you don’t have to give up fancy sushi. I’m going to show you how to easily turn tomatoes into tuna sashimi! It is so simple, delicious, and best of all no fishies need to be harmed!
Why tomatoes for a fish substitute?
Tomatoes are sometimes used as a fish substitute in plant-based cooking because they can mimic certain aspects of seafood in taste, texture, and appearance when prepared creatively. Here’s why tomatoes can work as a fish substitute:
- Umami flavor – tomatoes are high in glutamic acid, which helps provide the savory umami flavor in meats, fish, and cheese. Marinating the tomatoes heightens the flavor.
- Tender texture – Roma and beefsteak tomatoes have a similar texture to raw fish when they’re blanched.
- Flavor absorption – When marinated, tomatoes soak up flavors very well, making them perfect for this mock tuna recipe.
- The color of tomatoes is also very similar to raw tuna or salmon, which adds to the illusion.
Ingredients for Tomato Tuna
- Tomatoes – Roma and Beefsteak work best to mock the fish-like texture.
- Soy sauce. Can be substituted with Tamari or coconut aminos, if gluten free.
- Rice vinegar
- Maple syrup or agave syrup
- Ginger powder
- Garlic powder
- Kelp powder. Can be substituted with crushed Nori sheets. This provides the “fishy” flavor.
- Ice water
How to make Tomato Tuna
- Cut shallow slices through the tomato skin using a sharp knife.
- Boil the tomatoes whole for 3 minutes, or until the skin starts to peel.
- Submerge the hot tomatoes in a bowl of ice water. This will stop them from over-cooking.
- Make the marinade by whisking together the soy sauce, rice vinegar, syrup, ginger, garlic, and kelp powder.
- Peel the skin from the tomatoes when they are cool enough to handle.
- Cut the tomatoes into quarters and scoop out the seeds with a spoon.
- Slice the tomato into 1 to 2-inch pieces.
- Pour the marinade over the tomato slices in a large shallow food storage container.
- Let sit in the marinade for at least 15 minutes before using. Can also be marinated overnight for more depth of flavor.
Equipment Needed
Storage Tips
I don’t recommend marinating the tomatoes for more than 24 hours because the vinegar can start to break down the tomatoes and they can get mushy. To keep them tender, drain the marinade and keep the tomatoes in a sealed container for up to a week.
Tomato Tuna Serving Suggestions
- Vegan Sashimi – simply eat as is for a salty snack or side dish.
- Vegan Nigiri – serve over a pressed ball or roll of sticky rice seasoned with sushi vinegar.
- Plant based lox – top a bagel with vegan cream cheese and this faux fish for a plant based take on a classic.
- Vegan Poke bowl – add to a rice bowl with avocado and sliced fresh veggies for a healthy satisfying lunch idea. Not sure where to start? Add this tomato tuna to my Sweet Potato Sushi Bowl.
- Sushi Rolls – make your own sushi and add this mock tuna. learn to make your own sushi rolls with my Shiitake Mushroom Sushi recipe.
Want more vegan goodness? Try out these mock meat recipes:
Vegan Tomato Tuna
- Total Time: 25 minutes
Description
Vegan tomato tuna is a plant-based alternative made from marinated tomatoes that mimic the flavor, texture, and appearance of raw tuna. Add this mock tuna to rice bowls, sushi, or eat as sashimi or nigiri for a salty snack!
Ingredients
- 6 Roma tomatoes OR 4 Beefsteak tomatoes
- 2 tablespoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons maple or agave syrup
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 tablespoon kelp powder or 1/4 cup crushed nori sheets
- Ice water
Instructions
- Fill a medium saucepan with water and bring to a boil.
- On each tomato, cut 3-4 shallow vertical slices through the skin. Place them into the boiling water for 3-5 minutes, until the skin begins to crack.
- While the tomatoes boil, prepare a large bowl with water and ice deep enough to cover the tomatoes.
- Place the tomatoes in the ice water bowl until cool enough to handle.
- Meanwhile, prepare the marinade by whisking together the soy sauce, rice vinegar, syrup, ginger powder, garlic powder, and kelp powder/crushed nori.
- Peel the skin from the tomatoes, cut them into quarters, and scoop out the seeds.
- Slice the tomatoes into 1 to 2-inch slices, or desired shape. Place the slices into a large shallow marinating dish with a lid.
- Cover and let sit for at least 15 minutes before using. Can be kept in the marinade for up to 24 hours. The longer they marinade, the stronger the flavor.
Notes
- To store for future use, marinade until flavored to your preference, then drain the marinade before storing in the fridge for up to a week.
- See above for serving suggestions and recipe ideas
- Prep Time: 20
- Cook Time: 5
This was awesome! Thank you
Can you use kelp granules instead of powder?
Yes you can
The sushi/sashimi made with tomatoes looks great!
Can I use fake maple syrup?
Fake maple syrup, like pancake syrup will change the flavor. You could try it or just use regular sugar.
Oh. My. Gosh. This is life altering! So delicious!!! I used the same marinade with roasted red pepper as well ad tomato. Couldn’t believe how amazing it was! Thank you!!!
Wonderful, thank you! Will add it to the Recipe section of the Fish Feel website: https://www.FishFeel.org/seafood
Posting about it on our Facebook page, too:
https://www.facebook.com/FishFeel.org/
The video uses regular tomatoes, and does not use the kelp powder. Also the video says to leave one hour, while the recipe says 15 min??? I have done this several times now, Roma tomatoes are far superior, and the kelp powder (or Nori) seems essential. One hour is a minimum in my opinion, my sone prefers 24 hours!
Sorry if there was any confusion, but thank you for trying out the recipe!
I’ve made it with both Roma and regular tomatoes, and yes in the video I was using regular tomatoes and in the post I am using Roma. Either will work, as long as the seeds are removed. The recipe says to leave for *at least* 15 minutes, and when I made the video I did leave them for an hour. But when pressed for time, 15 minutes is ok (maybe not best, but it depends how salty people want it). Also the recipe says to use *either* kelp powder or nori. I’ve used them both but included the options since kelp powder can be more difficult to find at typical grocery stores.
just curious if you have any photos or videos of the process. hoping that will help clarify what it is I need to do. thank you. super curious to try this.
I’m happy you want to try it, and I hope you like it!
Yes, the page includes multiple photos and a video that can be found above the posted recipe.