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Tomato Tuna Nigiri Sushi with Tofu Cream Cheese

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.


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 tomatoes
2 cup cooked sushi rice
1/2 tablespoon sushi vinegar
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 -
*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;
- In an airtight container, mix all the marinade ingredients and transfer the tomato quarters into the marinade;
- Refrigerate for at least 1 hour, you could also do overnight;
- 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;
- 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!

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