Conveyor Belt Sushi


Okay not really but I feel like M and I eat enough sushi that we could probably invest in a conveyor belt and get a lot of use out of it.


When transitioning into veganism, I was worried about sushi. M and I would go out for sushi pretty often and while I would only have fish every once in a while, it seemed like most sushi had cream cheese or eel sauce in or on it. But I’m here for all of vegan friends that feel like they can’t have sushi! I have put in the legwork and perfected a spicy tuna mix AND a completely vegan eel sauce!

Spicy ‘Tuna’ Mix

1 can chickpeas, mashed

1 lemon, juiced

4 stalks green onion, minced

1/4 to 1/2 c Siracha, depending on how spicy you like it


Start by draining your chickpeas, toss in a large bowl and mash with a fork or by hand. I prefer fork, but M likes to use his hands for some reason. Stir in the lemon juice, Siracha, and green onion. Ta-da! You’re done!

Vegan Eel Sauce

4 tbsp vegetable stock paste

2/3 c sugar (I prefer brown sugar but white is super yummy too!)

1 1/2 c sake

1 c soy sauce or tamari

2 tbsp cornstarch

4 tbsp water


Throw the stock paste, sugar, and sake in a pot on high heat. Once the sugar is dissolved add in the soy sauce and let it simmer for 15 minutes. While that is mixing, stir together your cornstarch and water. Once your timer is done, remove the pot from heat and whisk in the cornstarch mixture. Serve warm or it’ll keep in an airtight container for up to two weeks!





Have a recipe you’d like me to try? Send me an email or reach out on Twitter or Instagram!


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