Food · Vegan · Vegetarian

Spicy Tomato “Tuna” Sushi

I haven’t eaten meat in over eight years, and I never miss the taste. I do feel like humans are predisposed to be attracted to the smell of bacon, but I never crave it.

Yet in all honesty, I really miss eating fish. Raw fish in particular. A steak of seared tuna used to put me in a euphoric state, and I could eat a ridiculous amount of sushi. But with the negative environmental impacts to the oceans and the health concerns from eating raw fish, I opt for the veggie options.

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I’ve tried a few interesting renditions, such as a tempura sweet potato roll which I’ve recreatedΒ here with the addition of avocado. Because everything is better with some ‘cado.

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🍠  To make the  sweet potato rolls I simply baked frozen sweet potato fries and rolled the sushi while they were still warm from the oven, with avocado chunks. 🍠

But I have never seen anything like this tomato “tuna,” and I don’t think I will ever need a tuna maki again. It adds amazing texture and savory flavor to an otherwise classic veggie roll.

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Originally I was inspired by this article, which lacked a specific recipe to marinade the tomato in, so I adapted the recipe that I saw here.

To make the sticky rice, I simply used white sushi rice and added about a tablespoon of apple cider vinegar and a tsp of sugar after it was cooked. And I am by no meansΒ an expert at rolling sushi, but I think it makes a fun project.

Spicy Tomato “Tuna”

🍣 2 tomatoes

🍣 4 tbsp soy sauce (I use low sodium)

🍣 2 tbsp sesame oil

🍣 1 tsp Sriracha (or to taste)

🍣 1 tsp miso paste

🍣 1/2 tsp ground ginger

🍣 1 tsp garlic powder

🍣 fresh ground pepper

Using a sharp vegetable peeler, carefully peel the skin from the tomatoes. (If this is too challenging, you can try parboiling the tomatoes for a few minutes, which will blanch the skin of. I didn’t want to use this method simply because I like all of the ingredients being fully raw.)

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Cut the tops from the tomatoes, and quarter them. Carefully remove the seeds without squishing too much of the tomato meat, and thinly slice the pieces. Rinse in a colander under running water to remove any remaining seeds.

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Combine all other ingredients in a shallow bowl, and add the tomato slices. Let the tomatoes soak in the marinade for a least 15 minutes, stirring occasionally.

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Assemble sushi rolls by laying a thin layer of sticky rice on a sheet of nori Β (I find it helpful to wet my hands slightly to minimize rice sticking to me instead of the seaweed) and layering the filling in a strip at one end. Then, using a sheet of wax paper underneath the nori, tightly roll seaweed and slice into pieces.

πŸ₯Β I topped some of my rolls with the tomato slices and others with thinly sliced avocado, a squeeze of vegan Sriracha and hot mustard mayos, sesame seeds and green onion. πŸ₯

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