Raw Vegan Spicy Tuna - sushi filler

12 20 181
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 10
Raw Vegan Spicy Tuna - sushi filler
Health Highlights
The perfect vegan alternative to making raw vegan spicy tuna


1 1/2 cup hulled Sunflower seeds (soaked)
2 tbsp Seaweed, wakame, dried (ground and soaked)
1/2 cup diced Celery (1 stem chopped)
1 tsp Ginger, ground
3/4 tsp Onion powder
1 tbsp Apple cider vinegar
2 tbsp Sesame oil
1 tsp Tahini
2 tsp Flaxseed meal (ground)
1/2 tsp Maple syrup, pure
1 1/2 tbsp Sriracha ((or use chili oil and change quantity to your spicy preference))
4 tbsp Green onion (heaping and chopped)


Soak raw, hulled and unsalted sunflower seeds for at least 2 hours in advance

Grind wakami in coffee grinder or blender to break into tiny pieces; soak in a separate bowl and prepare other ingredients.

Cut celery and onion and add to food processor. Pulse several times to mix and chop up pieces

Add soaked (and drained) sunflower seeds and wakami to processor. Add remaining ingredients and chop until tuna like texture is achieved, do not over process, some texture is still desireable. 


You can use this on sandwiches or as a filler for vegan sushi, or even as an h'ors d'eouvres as a pate or spread—meat lovers won't know the difference. For a less spicy tuna, mix more tahini or add vegan mayonnaise and experiment with adding other chopped veggies like carrots, peppers, etc. Feel free to experiment and please let me know the resulte. 

Nutrition Facts

Per Portion

Calories 181
Calories from fat 146
Calories from saturated fat 16.1
Total Fat 16.2 g
Saturated Fat 1.8 g
Trans Fat 0
Polyunsaturated Fat 9.9 g
Monounsaturated Fat 3.7 g
Cholesterol 0
Sodium 64 mg
Potassium 153 mg
Total Carbohydrate 6.1 g
Dietary Fiber 3 g
Sugars 1.1 g
Protein 4.3 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 0.2

Energy sources