These tomato tuna nigiri are juicy, tender, savory, and unbelievably “fishy”, who knew we could grow tuna out of the ground and not wreck our ocean! Completed with sushi rice, a drop of tamari sauce and wasabi under the tomato "tuna" and a small dollop of silken tofu cream cheese.
I've made carrot salmon rolls before and it's only logical that we now make some tuna sushi out of tomatoes. Cut-up tomatoes have a curve that naturally resembles the shape of tuna pieces, and their vibrant red color and meaty texture also come close to tuna. With just a simple marinade we can enjoy the reminiscent ocean flavor without the guilt or danger of heavy metal pollution.
2 cup cooked sushi rice
I've made carrot salmon rolls before and it's only logical that we now make some tuna sushi out of tomatoes. Cut-up tomatoes have a curve that naturally resembles the shape of tuna pieces, and their vibrant red color and meaty texture also come close to tuna. With just a simple marinade we can enjoy the reminiscent ocean flavor without the guilt or danger of heavy metal pollution.
Here are some more vegan sushi ideas for you: vegan dragon roll, sushi supreme combo, crispy tofu musubi, and Korea's answer to sushi, vegan gimbap.
And if you're more of a visual person I will be posting a video how-to on my Instagram and Tiktok please be sure to check them out especially if you're unclear about the cooking process!
INGREDIENTS:
2 ripe tomatoes2 cup cooked sushi rice
1/2 tablespoon sushi vinegar
Wasabi
Wasabi
Tamari/soy sauce
Nori sheet, cut into thin long strips
Cilantro, chopped
For the marinade -
1 nori sheet
1 tablespoon caper brine
1/2 tablespoon rice vinegar
1 tablespoon white miso paste
2 tablespoon tamari/soy sauce
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 1/2 tablespoon olive oil
1/2 cup hot water
For the Tofu Cream Cheese -
Nori sheet, cut into thin long strips
Cilantro, chopped
For the marinade -
1 nori sheet
1 tablespoon caper brine
1/2 tablespoon rice vinegar
1 tablespoon white miso paste
2 tablespoon tamari/soy sauce
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 1/2 tablespoon olive oil
1/2 cup hot water
For the Tofu Cream Cheese -
*Or use your preferred vegan cream cheese brand
1/2 cup silken tofu
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1 teaspoon dijon mustard
TO MAKE:
- Slice a small cross on the top of the tomatoes, bring a small pot of water to boil, add the tomatoes and boil for 60 - 90 seconds till the skin is slightly coming off;- Remove from heat and immediately drop the tomatoes in ice water, carefully peel off the skin;
- Half the tomatoes then again into quarters, scoop out the seeds;
- Half the tomatoes then again into quarters, scoop out the seeds;
- In an airtight container, mix all the marinade ingredients and transfer the tomato quarters into the marinade;
- In a food processor or blender, blend the silken tofu cream cheese till very smooth;
- Season the cooked rice with sushi vinegar, wet your hands, and shape the rice in your palm into nigiri shape, cut the nori sheet into 1/4 inch wide thin long strips;
- Season the cooked rice with sushi vinegar, wet your hands, and shape the rice in your palm into nigiri shape, cut the nori sheet into 1/4 inch wide thin long strips;
- Add a chopstick tip of wasabi and tamari or soy sauce on the rice, place a piece of tomato tuna on top, and finish with a drop of cream cheese and chopped cilantro;
- Enjoy!