Jasmine absolutely loves sushi. Can Merle come up with a vegan sushi recipe that Jasmine will approve of?
Tomato “Tuna” Sushi
4 large Roma tomatoes
½ cup low-sodium soy sauce
½ cup unsweetened rice wine vinegar
1½ teaspoons sugar
1 nori sheet, torn into small pieces
½ cup neutral oil, such as canola
[Sushi Rice] (https://tasty.co/recipe/how-to-throw-a-sushi-party)
1-2 tablespoons wasabi paste, or to taste
1-2 nori sheets, cut into ½-inch strips
Using a sharp paring knife, cut a small “x” in the bottom of each tomato. Using the tip of the knife, carefully remove the core of each tomato.
Bring a medium pot of water to a simmer. Prepare an ice bath in a large bowl and set nearby. When the water is simmering, add the tomatoes and cook for 60–90 seconds, until the skin begins to peel away from the flesh near the “x” and core. Using a slotted spoon, transfer the tomatoes to the ice bath and let cool for 2–3 minutes, until no longer warm to the touch.
Carefully peel away the skins and discard. Cut the tomatoes into quarters and remove the seeds. You should be left with smooth, flat pieces of tomato flesh.
In a wide glass dish, combine the soy sauce, rice wine vinegar, sugar, torn nori, and oil.
Add the tomato to the dish and toss to coat. Refrigerate for at least 6 hours, up to overnight.
Remove the tomato from the fridge and let come to room temperature, about 30 minutes.
To assemble, take about 1 tablespoon of sushi rice and shape it between your palms to create an oblong shape, being careful not to pack the rice too tightly. Place a small dab of wasabi paste on top of the rice and top with a marinated piece of tomato “tuna”. Wrap a strip of nori around the middle, if desired. Repeat with the remaining ingredients.
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