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close up shot of a sushi roll with panko crisp topping.

Vegan Spicy Tuna Crunch Roll with Tempeh

This Vegan Spicy Tuna Crunch Roll with Tempeh will completely change your mind about vegan sushi! Avocado cucumber rolls are great but this spicy tempeh crunch roll really hits the spot and takes vegan sushi to the next level.
5 from 10 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 Rolls
Author: Liv King

Ingredients
 

Spicy Tempeh Crunch Roll

  • 1 ½ cup Sushi Rice dry
  • 1 ½ cups Water follow package instructions
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sugar
  • ½ teaspoon Salt
  • 4 Sheets Toasted Nori
  • 1 block of Tempeh
  • cup Vegan Mayo
  • 1 ½ teaspoon Lemon Juice
  • ½ teaspoon Toasted Sesame Oil
  • 1 tablespoon Chili Sauce
  • Salt and Pepper to taste
  • 1 Large Avocado

Spicy Crunchy Topping:

  • ¼ cup Vegan Mayo
  • 2-3 teaspoons Chili Sauce
  • cup Panko Breadcrumbs
  • Sesame Seeds for garnish
  • Green Onion for garnish

Instructions

  • Make Sushi Rice by following the package directions. Including rinsing, soaking, and cooking- I cooked sushi rice and water in a 1:1 ratio in a rice cooker.
  • Add the hot cooked rice to a large bowl and toss with the vinegar, sugar, and salt. Allow to cool.
  • Bring half a pot of water to a boil and then lower to a simmer. Use a steamer basket to steam the tempeh for 15 minutes. Add steamed tempeh to a bowl and let cool until you can crumble the tempeh in to small pieces with clean hands. 
  • Whisk together the vegan mayo, lemon juice, sesame oil, chili sauce, and salt and pepper to taste. Add the mayo mixture to the crumbled tempeh and mix well until coated evenly in the sauce. Taste and adjust salt and pepper to your taste.
  • Prep the avocado by slicing it into thin slices. If using other veggies, prepare those now.
  • Place your sheet of nori, rough side up, on a sushi mat. Keep a small bowl of water close by to dip your fingers in so the rice won't stick to you. Spread out the rice onto the nori sheet (see photo) and then add the spicy tempeh and avocado in a straight line on the side closest to you. Roll the sushi by lifting the nori over the filling tightly and then continue rolling while using the sushi mat to keep it tight. Use a sharp knife to slice your sushi rolls into 8 pieces. 
  • Now, let's make the crunchy topping: Whisk together the vegan mayo and chili sauce to a small bowl. Taste and add more heat if desired. 
  • Toast the panko breadcrumbs on medium heat until golden and crispy. 
  • Dip the top of each piece of sushi into the spicy mayo and then directly into the toasted panko until all have been dipped. Top with sesame seeds and green onion if desired and serve.

Notes

Don’t skip steaming the tempeh. Steaming tempeh gets rid of any bitter flavor and will soften it up making it the perfect texture for this sushi roll.
This vegan crunch roll is best served fresh. If you plan to have leftovers, I recommend storing the rice and tempeh separately and rolling the sushi when ready to serve.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!