Spicy Tomato Sushi
Experience restaurant-quality sushi at home with this plant-based spicy tuna alternative. Using roma tomatoes and seaweed-infused seasonings, this recipe creates a remarkably convincing fish-free filling. These healthy rolls are packed with fresh avocado and cucumber, providing a satisfying and sustainable meal that is ready in just half an hour.
Instructions
- 1
Combine white sushi rice (1 cup) and water (1.125 cup) in a rice cooker and cook. When finished, stir in white rice vinegar (1 tbsp), salt (0.5 tsp), and white sugar (2 tsp), mashing slightly with a fork to ensure stickiness.
- 2
Boil roma tomatoes (2 large) until the skin peels, then immediately move to ice water. Peel and slice the flesh away from the seeds, then dice into small pieces.
- 3
Whisk soy sauce (1.5 tbsp), ginger (0.5 tsp), kelp powder (0.5 tbsp), sriracha (0.5 tbsp), and sesame oil (0.5 tbsp) in a container. Add diced tomatoes and shake to coat. Let marinate for up to 30 minutes.
- 4
Slice cucumber (0.5 small) and avocado (0.5) into thin matchsticks.
- 5
Place sheets (3 nori) on plastic wrap over a towel. Spread a thin layer of rice over each sheet, leaving a small gap at the ends.
- 6
Layer marinated tomatoes, cucumber (0.5 small), and avocado (0.5) matchsticks onto the rice, covering about 2 inches of the surface.
- 7
Roll the nori tightly using the plastic wrap and towel to shape and compress. Seal the edges, slice with a sharp knife, and serve.
Nutrition Facts
Per portion