SERVES: 6 TIME: 1 hour
Sushi was probably the more difficult dishes to imitate as vegan. Often the association of sushi is with fish, we wanted to recreate similar visuals but with only plant based products.
Step forward the first of our vegan sushi selection, marinated tomato nigiri. Prepping the tomatoes for this dish is key as it takes centre stage. Prepped correctly they mimic the look of bright, fresh tuna steaks and taste even better.
- To prep the tomatoes, boil up a pan of water and once bubbling chuck in the tomatoes whole. Let the tomatoes cook this way until the skin can be easily removed.
- Once ready pull the tomatoes out of the water and peel away the skin, which can be discarded. Cut the tomatoes in half and remove the seeds.
- Chop the tomatoes long ways in whatever width you would like your nigiri topping to be. (we did them in about 1 inch slices).
- In a container or bowl throw in the soy sauce and sweet chilli sauce and mix then add the tomatoes and stir until they are coated with the marinade. Leave this to do it’s thing in the fridge for a few hours.
- Cook the rice according to the packet instructions, remembering to add the rice wine vinegar once the sushi rice is cooked and set it to one side.
- When you are ready to assemble make sure you have a bowl of water and rice wine vinegar mix to hand to keep those fingers clean as the sushi rice is verrrrrrrry sticky! Create as many rectangle beds of rice you need, place a slice of the tomato on top of each sushi bed, tomatoes are naturally curved so ensure the side that was the inside of the tomato is facing down.
- Finish with a small dollop of wasabi on top and serve with soy sauce and pickled ginger.