Sushi is one of the joys of life, and vegan sushi should not be limited to avocado rolls. (Don’t get me wrong, I love avocado rolls!) I tried this recipe that I found on @plantd.co , and it’s a really good substitute for tuna. It’s super simple too – peeled and sliced tomato wedges marinated in soy sauce, smoked paprika, olive oil and nori.
Below you will find a visual step by step guide on how to make the vegan tomato tuna.
3 large tomatoes
1 tbsp Japanese soy
1 tbsp olive oil
2 tbsp warm water
0,5 tsp nori flakes/nori paper
0,5 tsp smoked paprika
2 dl sushi rice
2 tsp rice vinegar
2 tsp caster sugar
wasabi and sushi ginger
roasted sesame seeds
- Boil water in a saucepan. Cut a cross with a sharp knife at the base of the tomato, just through the peel. Put the tomatoes in the boiling water for about 1 minute until you see the first crack in the peel. Remove, rinse in cold water and peel carefully.
- Cut each tomato in six wedges and remove seeds and walls with a small knife or teaspoon.
- Mix soy, olive oil, warm water, nori flakes and paprika in a bowl. Add the tomato slices and leave to marinate for at least an hour.
- Prepare the sushi rice according to instructions on the packet and season with rice vinegar and sugar.
- Shape 18 nigiri nuggets with wet hands, add a smear of wasabi and place the tomato slices on top. Finish off with a dot of vegan mayo. Serve with soy, ginger and wasabi.