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.
I’ve tried a few interesting renditions, such as a tempura sweet potato roll which I’ve recreated here with the addition of avocado. Because everything is better with some ‘cado.
🍠 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.
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 means 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.)
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.
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.
Assemble sushi rolls by laying a thin layer of sticky rice on a sheet of nori (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.
🍥 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. 🍥