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.

Vegan Spicy Tomato Sushi Rolls