Tomato tuna, ever heard of it? Neither had I. Until I visited Brussels, 3 years ago, with my brother and found it in a little sushi place. Now I thought to recreate this little gem as we have more time on our hands.
The tomato sushi roll is topped with spicy sriracha mayo and white sesame seeds. It works perfectly as a tuna replacement because of the fleshy texture. It easily soaks up the marinade, recreating the taste of tuna.
Cook your sushi rice to the instructions on the pack. I added a little tricolour quinoa in mine. I also got a pack of nori sheets. For the filling I used red and orange bell pepper, spring onion and red cabbage all cut into strips. I also used asparagus whole but blanched first.
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First time trying to create ‘tuna’ out of tomato 🍅 These sushi rolls were nice, we’re really missing eating out though! 🍣 It’s made me realise that even if we didn’t eat out that much, we still kinda did. Nza only ate the avocado, so not really a winner as a toddler meal either. Oh well, fun little afternoon 🍱 From left to right: spicy tomato tuna, avocado, red/orange/yellow roasted bell pepper. More pictures in my stories @jaybrave 📷 #tomatotuna #fisharefriendsnotfood #vegansushi #veganfamily #vegan #eatplants #lockdownactivity
For the bell pepper rolls I roasted bell pepper and took off the skins once they cooled down. You can also use ready made roasted bell peppers in a jar and slice them to desired shape and size. I topped them with bits of nori sheets. Did you know bell peppers have more vitamin C than oranges?
I used half an avocado sliced into thin slices and topped them with black sesame seeds.
Vegan Tomato Tuna Sashimi, Avocado and Rainbow Bell Pepper RollsPrint This
- 3 Roma tomatoes
- 2 TBSP low sodium soy sauce
- 2 tsp rice vinegar
- 2 tsp maple syrup
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 2 tbsp crushed nori sheet
- Ice water
- Cut a cross into the top and bottom of each tomato. Place tomatoes into a pot of boiling water. The pot should have enough water to cover the tomatoes. Boil for about 3-5 minutes or until the skin begins to crack and peels off easily.
- Meanwhile, prepare a container of ice water large enough to cover the tomatoes. Place tomatoes in an ice bath until cool.
- Prepare the marinade by whisking together the remaining ingredients.
- Peel the skin from the tomatoes, quarter the tomatoes to scoop out the seeds, then slice into 1-inch slices. Place the slices in a large shallow container that can be sealed. Pour the marinade over the tomato slices, cover, and shake to fully coat. Let sit for at least 15 minutes before using.
I tried making vegan sushi before, you can see here how far I’ve come with a little practice!