This Vegan Spicy “Tuna” Maki recipe is an exclusive from Kirsten Kaminski’s new cookbook The Traveling Vegan: Exciting Plant-Based Meals from The Mediterranean, East Asia, the Middle East and More. Click here to find out where you can purchase a copy of the book.
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Kirsten Kaminski is the author of Vegan Holiday Cooking and the founder of the vegan cooking blog, The Tasty K. Her recipes have been featured in Thrive magazine, Best of Vegan and feedfeed. She lives in Berlin, Germany.
Vegan Spicy “Tuna” Maki
Ingredients
- “Tuna”
- 3 ripe roma tomatoes
- 1 tbsp 15 ml soy sauce
- 1 tsp miso paste
- 1 tbsp 15 ml extra-virgin olive oil 1/2 tsp liquid smoke
- 1 tsp nori flakes - see Note
- 1 tsp chili sauce
- Maki Rolls
- 3 tbsp 45 g vegan cream cheese
- 3 to 4 nori sheets
- 7 oz 200 g sushi rice
- To Serve
- Soy sauce
- Green onions
Instructions
- To prepare the tomatoes, fill a small pot with water and bring it to a boil. Make four small cuts in the skin on the top of each tomato and place them in the pot. Boil for 40 to 60 seconds until the skin is beginning to lift off. Immediately take the pot off the heat, drain, and rinse the tomatoes with cold water to prevent further cooking. Use your hands to carefully peel off the skin. Quarter the tomatoes and use a melon or a spoon to scoop out the inner parts (seeds, liquids, etc.) until you have simple pieces of tomato left.
- To make the marinade, in a medium bowl combine the soy sauce, miso paste, oil, liquid smoke, nori and chili sauce, as well as 2 tablespoons (30 ml) of hot water. Place the tomato pieces in the marinade and stir to cover all the pieces. Place in the fridge for 1 to 2 hours, or overnight.
- To make the rolls, lay out all the prepared tomatoes and the cream cheese near your workspace. Cut the nori sheets in half. Take half a nori sheet and place it on a bamboo mat, shiny side down. Place 1⁄2 cup (100 g) of the sushi rice on the nori and evenly spread it out and press down, leaving a 1⁄2-inch (1-cm) border around the edges. You may need to wet your hands for easier handling. On the lower third of the rice, spread the cream cheese and add some tomato pieces. Use the bamboo mat to roll the sushi up from the bottom into a tight roll. Now you have a roll with rice on the inside and nori on the outside. Remove the bamboo mat and cut the roll into thick slices. Repeat with the other nori sheets. Serve with soy sauce and green onions.
Notes
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Reprinted with permission from The Traveling Vegan Cookbook by Kirsten Kaminski, Page Street Publishing, Co. 2021. Photo credit: Kirsten Kaminski.
Click here or on the photo above to get your copy.
About the Book
Kirsten Kaminski, vegan travel aficionado and author of Vegan Holiday Cooking and, opens up a new world of flavor to vegan cuisine with her latest travel-inspired cookbook, The Traveling Vegan Cookbook: Exciting Plant-Based Meals from the Mediterranean, East Asia, the Middle East and More (Page Street Publishing, Co.; May 18, 2021; $21.99). Enjoy incredible plant-based versions of international recipes from the comfort of your own home, or use Kirsten’s helpful tips and travel tricks to explore the world without the worry of where to find your next meal.
Eat your way through the Mediterranean, Middle East, Asia and Latin America, all without compromising flavor or your vegan diet. Whip up a feast for your guests with a mezze platter inspired by Kirsten’s memories of warm nights spent in cozy Greek taverns, or discover the plant-based way to make sabich (complete with a vegan “egg”) through a recipe that mimics the creamy, silken version she came to love while living in Tel Aviv. Fall head over heels for matcha, just as Kirsten did during her travels in Japan, as you luxuriate in totally dairy-free Matcha Ice Cream, and transport to the sunny streets of Mexico with a bite of tender, street-style Elotes that call back to Kirsten’s high school years.
Take a bite, take a journey, and let The Traveling Vegan Cookbook be your guide to showstopping tastes from around the globe.
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