Vegan "Tuna" Gunkan Maki Sushi You’ll Crave Again and Again

Delight in this Vegan "Tuna" Gunkan Maki Sushi featuring marinated watermelon, a creative twist on traditional sushi.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 2 rolls

Course: Lunch

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Watermelon Filling

1 medium Watermelon Ripe for optimal flavor
2 tablespoons Soy Sauce Substitute with tamari for gluten-free
1 teaspoon Sesame Oil Can be replaced with olive oil
1 tablespoon Mirin Or substitute with sugar and water mix
1 tablespoon Dried Seaweed Flakes Or use chopped nori sheets
1 teaspoon Chili Powder Omit for milder flavor

For the Sushi Rice

1 cup Rice Short-grain sushi rice is best
2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
1 tablespoon Sugar Ensure it's vegan if restrictions apply
4 sheets Nori Keep fresh and dry until use

Equipment

Bamboo sushi mat

Method

Preparation

Prepare the Watermelon: Cube the watermelon and marinate in soy sauce, sesame oil, mirin, and other seasonings. Oven roast at 375°F for 20-25 minutes until soft.
Cook the Sushi Rice: Rinse the sushi rice until clear, cook per package instructions, usually bringing to boil, then simmer for 18-20 minutes. Season with rice vinegar and sugar while warm.
Assemble the Sushi: Lay nori on a bamboo mat, spread seasoned rice leaving a border, spoon marinated watermelon on top, and roll tightly.
Slice & Serve: Slice sushi roll into bite-sized pieces and serve with soy sauce, wasabi, or pickled ginger.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 35gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 12mgCalcium: 20mgIron: 0.5mg

Notes

Optional: Garnish with sesame seeds or sliced green onions for added flavor and texture.

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