Tomato Spicy “Tuna” Rolls

Yes, this is as good as it looks.
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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

Thought you'd be stuck for options going plant-based? Think again. This spicy "tun-mato" sushi is just as good as it looks, and guess what? It's dairy free, fish free but full of flavor. 


For the Tomato Spicy “Tuna”

  • 4-5 Roma tomatoes
  • 1⁄4 cup Califia Go Coconuts
  • 1⁄3 cup vegan mayo
  • 1 tablespoon sriracha
  • 1 tsp sugar
  • 1⁄4 tsp salt
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 2 tsp soy sauce

For the Sushi Rolls

  • 2 cups sushi sticky rice
  • 5-7 seaweed slices
  • 2 avocados
  • 1 bunch asparagus
  • 2 sliced cucumbers


Boil water in a big pot. In the meantime, poke holes all around your tomatoes. Place in the boiling water until you see the skin start to form off a bit. Quickly place in ice water and start to peel off the skin of the tomatoes (they should come right off).

Slice around the seeds of the tomatoes and roughly chop. Place in a bowl with vegan mayo, Califia Go Coconuts, sriracha, sugar, salt, sesame oil, sesame seeds and soy sauce. Next, strain to get some of the liquid out, but don’t strain all the way - you want some of the liquid.

Start to assemble your sushi rolls. Slice your avocado, asparagus and cucumber length-wise. Lay out your seaweed, place on your rice, the cucumber, avocado, asparagus and the tomato tuna and roll over. Hug tightly to secure in place. Slice the rolls and serve with soy sauce.