Dole Fresh Foods Logo

Find Your Farm

All our fruit from the farm straight to your local supermarket. The farm code tells you which farm produced the fruit you are eating. Just enter the 3- or 5-digit code to find out where your fruit came from and learn about the country and the people who grew and picked it!

Dole Banana Farmer

Vegan Spicy “Tuna” Sushi

Vegan Spicy Tuna Sushi
55 Minutes Total time 15 Minutes Prep time 40 Minutes Cook Time 476 Calories 4 Servings


2 cups brown sushi or short grain rice
¼ cup rice vinegar
2 large Roma tomatoes
½ DOLE® Lemon, juiced (about 2 tablespoons)
½ cup plus 1 tablespoon less-sodium soy sauce
1 teaspoon grated ginger
⅓ cup plant-based mayonnaise
2½ tablespoons sriracha chili sauce
4 sheets sushi nori
4 small DOLE® Green Onions, cut crosswise into 1-inch pieces
1 DOLE® Avocado, peeled, pitted and sliced
1 cup DOLE® Shredded Carrots
Pickled ginger for serving (optional)


  1. Prepare rice as label directs; stir in 3 tablespoons vinegar and refrigerate 15 minutes. Makes 4 cups.
  2. Fill a medium bowl with ice and cold water; with a paring knife, cut an X in bottom of each tomato. Heat 6 cups water to a boil in a medium saucepot over high heat; add tomatoes¬¬ and cook 2 minutes or until skins begin to peel. With a slotted spoon, transfer tomatoes to ice water; let stand 10 minutes. Peel and halve tomatoes lengthwise; remove and discard seeds. Cut tomatoes into ½-inch-thick slices; place in a medium bowl.
  3. Whisk lemon juice, ½ cup soy sauce, ginger and remaining 1 tablespoon vinegar in a small bowl; pour over tomato slices and let stand 30 minutes.
  4. Stir mayonnaise, sriracha and remaining 1 tablespoon soy sauce in a small bowl. Makes about ½ cup.
  5. Wrap a bamboo sushi mat with plastic wrap; place mat lengthwise on work surface and place 1 nori sheet on top. Leaving 1-inch border along top edge, spread 1 cup rice over nori. Arrange about 5 pieces green onion, ¼ avocado, ¼ cup carrot and 6 slices tomato lengthwise down center of rice; drizzle with 1 tablespoon mayonnaise mixture. Starting from nearest edge, use mat to tightly roll nori around filling. Repeat with remaining nori, rice, filling and mayonnaise mixture. Makes 4 rolls.
  6. Cut rolls crosswise into 8 (1-inch) pieces; drizzle with remaining ¼ cup mayonnaise mixture. Serve with pickled ginger, if desired.

Tips & tricks

To spread rice evenly, press with dampened fingers.
Soy Wheat Vegetarian Vegan

More to consider

Ultimate Banana Pudding 25 Minutes Carrot Pigs in a Blanket 35 Minutes French Onion Soup with Arugula Pesto 55 Minutes


About Careers Terms of Use Code of Conduct Transparency in Coverage Press Releases Sustainability

Dole Family

Dole Fruit Hawaii Dole Packaged Foods Ocean Cargo Dole Pineapple Farm Tour


DBCP Facts Memorandum of Insurance Transparency in Supply Chain Management Truckers & Customers Information Portal


Facebook Instagram Pinterest Twitter

Contact Privacy Policy © 2024 All rights reserved.