Prep Time:1 hr 30 minsAdditional Time:30 minsTotal Time:2 hrsServings:4Yield:24 piecesJump to Nutrition Facts
Prep Time:1 hr 30 minsAdditional Time:30 minsTotal Time:2 hrsServings:4Yield:24 pieces
Prep Time:1 hr 30 mins
Prep Time:
1 hr 30 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:4
Servings:
4
Yield:24 pieces
Yield:
24 pieces
Jump to Nutrition Facts
Jump to recipe
Tips for Making Vegan Sushi
1. Make the Tomato “Tuna”
The key component of our vegan sushi is “tuna” made from tomato. To make it, we first core, score, blanch and peel Roma tomatoes. Then the tomatoes are sliced into quarters and seeded. The tomato slices are then simmered in a savory broth that’s flavored with ginger, scallions, tamari and kombu. Kombu is the same seaweed that givesJapanese dashi brothits flavor. We call for tamari or soy sauce to season the broth—choose tamari to keep the dish gluten-free. After the tomatoes have been simmered, dry them completely before using them in the dish.
2. Cook and Season the Rice
Instead of white rice, our recipe calls for short-grain brown rice, which supplies extra fiber and has a slightly nutty flavor that tastes great with the “tuna.” The rice is seasoned with rice vinegar, sugar and salt—the traditional seasonings for sushi rice. Be sure to season the rice while it’s still hot so the sugar and salt dissolve.
3. Shape the Nigiri
To shape the nigiri, first wet your hands so the rice doesn’t stick to them. Then simply use your hands to form an oval about the length and width of the “tuna” slices. Top each mound of rice with a piece of tomato, then wrap the nigiri with a piece of nori seaweed.
4. Garnish and Serve
To finish the vegan sushi, top it with a bit of vegan mayo mixed with Sriracha-just dollop it on or use a small snack bag with the corner snipped off to pipe the vegan Sriracha mayo onto the nigiri for a prettier presentation. Sprinkle with some toasted sesame seeds and sliced scallions, and serve with pickled ginger, wasabi and tamari (or soy sauce) on the side, and you have a knock-out dish that’ll impress any sushi lover.
Check Your Wallet: Tuna Sushi vs. Tomato Sushi
Environmental Impact: Tuna Sushi vs. Tomato Sushi
Why Switching to a Vegan Diet Is Good for the Planet (and You!)
Nutritional Comparison: Tuna Sushi vs. Tomato Sushi
Our vegan sushi saves you 22 calories per piece compared to traditional tuna sushi; however, you do lose out on 6 grams of protein. So serve your tomato sushi with a protein-rich starter or side, such as edamame.
Cook Mode(Keep screen awake)IngredientsRice1 ½cupswater¾cupshort-grain brown rice1tablespoonplus 2 teaspoons rice vinegar¾teaspoonsugar¼teaspoonkosher saltTomato Sushi6Roma tomatoes1 piece kombu seaweed (about 1/8 ounce)2tablespoonsreduced-sodium tamari2scallions, cut into 1-inch pieces, plus more greens for serving1(2 inch) pieceginger, coarsely sliced2tablespoonsvegan mayonnaise½teaspoonSriracha1piece nori, halved and cut into 24 (1/2 inch) stripsToasted sesame seeds for garnish
Cook Mode(Keep screen awake)
Ingredients
Rice
1 ½cupswater
¾cupshort-grain brown rice
1tablespoonplus 2 teaspoons rice vinegar
¾teaspoonsugar
¼teaspoonkosher salt
Tomato Sushi
6Roma tomatoes
1 piece kombu seaweed (about 1/8 ounce)
2tablespoonsreduced-sodium tamari
2scallions, cut into 1-inch pieces, plus more greens for serving
1(2 inch) pieceginger, coarsely sliced
2tablespoonsvegan mayonnaise
½teaspoonSriracha
1piece nori, halved and cut into 24 (1/2 inch) strips
Toasted sesame seeds for garnish
DirectionsTo prepare rice: Bring 1 1/2 cups water to a boil in a small saucepan over medium heat. Stir in rice, reduce heat to low, cover, and simmer at the lowest bubble until the rice is tender, about 45 minutes. Remove from heat and let stand, covered, for 10 minutes.Meanwhile, to prepare tomatoes: Bring a large saucepan of water to a boil. Place a medium bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small X through the skin on the bottom of each.Add the tomatoes to the boiling water, in batches, and cook until the skins are slightly loosened, about 2 minutes. Using a slotted spoon, transfer the tomatoes to the ice water and let stand for 1 minute. Peel with a paring knife. Quarter the tomatoes lengthwise and scoop out the seeds.Return the water to a boil. Add kombu, tamari, scallions and ginger and cook, stirring for 5 minutes. Remove from heat and add the tomato slices. Let marinate while the rice cooks, about 20 minutes. Remove the tomatoes from the marinade and gently pat dry with paper towels.To prepare sushi rice: Spread the warm rice evenly on a large rimmed baking sheet. Whisk vinegar, sugar and salt in a small bowl until the sugar dissolves; drizzle over the rice. Toss with 2 spatulas until cool enough to handle and slightly sticky, 5 to 10 minutes.To prepare sushi: Combine mayonnaise and Sriracha in a small bowl. With wet hands, form 1 1/2 tablespoons of the sushi rice into a oval. Top with 1 tomato slice and wrap with 1 piece of nori. Repeat with the remaining tomatoes and nori. Serve topped with the Sriracha mayo, scallion greens and sesame seeds, if desired.Originally appeared: EatingWell.com, March 2019
Directions
To prepare rice: Bring 1 1/2 cups water to a boil in a small saucepan over medium heat. Stir in rice, reduce heat to low, cover, and simmer at the lowest bubble until the rice is tender, about 45 minutes. Remove from heat and let stand, covered, for 10 minutes.Meanwhile, to prepare tomatoes: Bring a large saucepan of water to a boil. Place a medium bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small X through the skin on the bottom of each.Add the tomatoes to the boiling water, in batches, and cook until the skins are slightly loosened, about 2 minutes. Using a slotted spoon, transfer the tomatoes to the ice water and let stand for 1 minute. Peel with a paring knife. Quarter the tomatoes lengthwise and scoop out the seeds.Return the water to a boil. Add kombu, tamari, scallions and ginger and cook, stirring for 5 minutes. Remove from heat and add the tomato slices. Let marinate while the rice cooks, about 20 minutes. Remove the tomatoes from the marinade and gently pat dry with paper towels.To prepare sushi rice: Spread the warm rice evenly on a large rimmed baking sheet. Whisk vinegar, sugar and salt in a small bowl until the sugar dissolves; drizzle over the rice. Toss with 2 spatulas until cool enough to handle and slightly sticky, 5 to 10 minutes.To prepare sushi: Combine mayonnaise and Sriracha in a small bowl. With wet hands, form 1 1/2 tablespoons of the sushi rice into a oval. Top with 1 tomato slice and wrap with 1 piece of nori. Repeat with the remaining tomatoes and nori. Serve topped with the Sriracha mayo, scallion greens and sesame seeds, if desired.
To prepare rice: Bring 1 1/2 cups water to a boil in a small saucepan over medium heat. Stir in rice, reduce heat to low, cover, and simmer at the lowest bubble until the rice is tender, about 45 minutes. Remove from heat and let stand, covered, for 10 minutes.
Meanwhile, to prepare tomatoes: Bring a large saucepan of water to a boil. Place a medium bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small X through the skin on the bottom of each.
Add the tomatoes to the boiling water, in batches, and cook until the skins are slightly loosened, about 2 minutes. Using a slotted spoon, transfer the tomatoes to the ice water and let stand for 1 minute. Peel with a paring knife. Quarter the tomatoes lengthwise and scoop out the seeds.
Return the water to a boil. Add kombu, tamari, scallions and ginger and cook, stirring for 5 minutes. Remove from heat and add the tomato slices. Let marinate while the rice cooks, about 20 minutes. Remove the tomatoes from the marinade and gently pat dry with paper towels.
To prepare sushi rice: Spread the warm rice evenly on a large rimmed baking sheet. Whisk vinegar, sugar and salt in a small bowl until the sugar dissolves; drizzle over the rice. Toss with 2 spatulas until cool enough to handle and slightly sticky, 5 to 10 minutes.
To prepare sushi: Combine mayonnaise and Sriracha in a small bowl. With wet hands, form 1 1/2 tablespoons of the sushi rice into a oval. Top with 1 tomato slice and wrap with 1 piece of nori. Repeat with the remaining tomatoes and nori. Serve topped with the Sriracha mayo, scallion greens and sesame seeds, if desired.
Originally appeared: EatingWell.com, March 2019
Rate ItPrint
Nutrition Facts(per serving)194Calories6gFat32gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
