Vegan Tomato 'Tuna' Nigiri
Peeled tomato marinated in soy, sesame and nori becomes a surprisingly tuna-like topping for sushi rice.
Watch how it is made
The reel shared on @veganjoyciful.
Video not showing? Watch on Instagram ↗
Before you start
Use firm, meaty tomatoes such as plum or beefsteak. The longer they marinate (up to overnight), the deeper the flavour.
Our own version inspired by the reel of @thetastyk: the creator's exact quantities are not published on the web, so these amounts are ours.
Vegan Tomato 'Tuna' Nigiri
12 nigiri · marinate 2 hours
Ingredients
Step by step
- Score a cross in the tomatoes, blanch 30 seconds, cool in ice water and peel. Quarter, remove seeds and flatten into fillets.
- Bake or pan-sear the fillets briefly to firm them, then marinate at least 2 hours.
- Cook the rice, season with vinegar, sugar and salt and cool slightly. Shape 12 small oval mounds with wet hands.
- Lay a tomato fillet on each, top with a dot of wasabi mayo and chives and serve with soy sauce.
Inspired by the reel of @thetastyk. Quantities and method by veganjoyciful.