Fish-free Spicy Tuna Rolls

This version of spicy tuna sushi tastes much better than my memory of the original. The protein base I use is TVP, or textured vegetable (soy) protein. It’s made much like a cereal, extruded so that it puffs out into a convenient grain to rehydrate into sushi rolls or quick bolognese. I use the “original” Huy Fong (rooster label) sriracha — even though I like many sriracha brands, I find that this one has a very specific flavor that I like with this dish. If you figure out their secret please do let me know!


Fish-free Spicy Tuna Rolls


  • 1 cup Sir Kensington’s Fabanaise
  • 3+ tbsp. sriracha
  • 1/2 lime
  • 5 cups prepared TVP (cooked in broth or water in an almost 1:1 ratio favoring the water, cooled, and pressed with paper towel to remove excess water).
  • 3 cups prepared sushi rice (cooked rice, with added rice vinegar or wine, mirin, added)
  • 5-6 toasted nori sheets
  • 1 large avocado

To Make:

Prepare sushi rice and TVP. Mix TVP, “mayo,” sriracha, lime juice until well combined. Taste and add additional ingredient according to preference (spicy – add sriracha, too spicy – add mayo to mellow, or add lime to taste). To make sushi rolls, spread a thin layer of rice per sheet of nori (do this while the rice is warm), leaving a bit of room on one end. Add a rounded strip of fillings – avocado and “spicy tuna” before carefully tightly rolling. Let the rolls sit for a couple of minutes before slicing – the moisture will seal the nori and the rice will cool, making it easier to slice. If you don’t have an extra sharp chef’s knife that cuts the nori easily, try sawing very gently with a serrated knife to get a cleaner cut. Serve with a small bowl of tamari or plain. Enjoy!

One Comment Add yours

  1. Elisabeth says:

    I made this last summer and it was so good! I am planning to make more this weekend. When I made this before, I found I had A LOT of filling. I probably had enough to fill 7-8 nori sheets. I’m not sure if that’s how this is supposed to be or if I did something wrong preparing the TVP? Is it 5 cups dried or 5 cups once cooked (if there is a difference?) My other question… if I were to use extra firm tofu… should I use the same amount as the TVP? Thanks!

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