-
30
minPrep Time -
20
minCook Time -
50
minReady in -
4 Rolls
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan, Gluten-Free
- Allergens:Soy
- Seasons:All
- Cuisines:Jaoanese
- Courses:Appetizer, Main Course
Recipe Description
These innovative vegan spicy tomato sushi rolls turn the ocean’s bounty into a plant-based feast. Marinated tomato fillets mimic the taste and texture of tuna, offering a spicy, umami-packed bite nestled within sushi rice and nori. Paired with crisp cucumber and avocado, each roll is a harmony of flavors and textures, making for a stunningly delicious and ethical sushi experience.
Ingredients
- 1 large ripe tomato
- 1 cup sushi rice
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 4 sheets nori (seaweed)
- 1/2 cucumber, julienned
- 1 avocado, sliced
- 2 tbsp vegan mayonnaise
- 1 tbsp sriracha sauce (or to taste)
- 1 tbsp soy sauce (gluten-free if needed)
- 1 tsp sesame oil
- Sesame seeds for garnish
- Pickled ginger, wasabi, and soy sauce for serving
Steps:
- a. Boil water in a pot. Make an X incision at the bottom of the tomato and blanch it for about 1 minute. Immediately transfer it to ice water.
- b. Peel the skin, remove the seeds, and cut the tomato into ½-inch thick fillets.
- c. Marinate the tomato fillets in a mixture of soy sauce, sesame oil, and a dash of sriracha for 15 minutes.
- a. Rinse the sushi rice under cold water until the water runs clear.
- b. Combine rinsed rice and 2 cups of water in a rice cooker and cook. Let it cool slightly before mixing with rice vinegar, sugar, and salt.
- Mix vegan mayonnaise with sriracha sauce (adjust according to your spice preference).
- a. Place a sheet of nori on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving about ½ inch of space at the top.
- b. Lay marinated tomato slices, cucumber, and avocado slices along the bottom edge of the rice-covered nori.
- c. Spread a thin line of spicy vegan mayo across the vegetables.
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