Vegan Tomato "Tuna" Nigiri Sushi

🛒 Ingredients

• #Vegan "Tuna" Topping
• 2 large firm ripe tomatoes (beefsteak or heirloom), skins on
• 3 tbsp soy sauce
• 1 tbsp mirin (vegan)
• 1 tbsp rice vinegar
• 1 tsp maple syrup or sugar
• ½ tsp toasted sesame oil
• 1 clove garlic, crushed
• ½ tsp grated fresh ginger
• #Sushi Rice Base
• 150 g short‑grain Japanese white rice
• 180 ml water
• 2 tbsp rice vinegar
• 1 tbsp cane sugar
• ½ tsp fine sea salt
• #Toppings & Serving
• Wasabi paste (check label — vegan)
• Black sesame seeds
• Soy sauce for dipping
• Optional: thin avocado slices, nori strips, fresh herbs

👩‍🍳 Instructions

1. 1

   Make the marinade: Whisk together soy sauce, mirin, rice vinegar, maple syrup, sesame oil, garlic, and ginger until smooth. Set aside.

2. 2

   Prepare tomato "tuna": Cut tomatoes into thick 1.5 cm steaks — keep the skin on! Trim edges into neat oval shapes like nigiri toppings. Place in a shallow dish and pour marinade over them. Cover and refrigerate 30–60 minutes, turning once halfway. The longer they marinate, the deeper the flavour and colour!

3. 3

   Cook sushi rice: Rinse rice until water runs clear. Cook with 180 ml water — bring to boil, cover tightly, lowest heat 15 minutes. Turn off heat — keep covered and steam 10 minutes more.

4. 4

   Season rice: Warm rice vinegar, sugar, and salt until dissolved. Drizzle over hot rice, fold gently with a wooden spatula while fanning to cool quickly to room temperature. Rice should be glossy, sticky, and cool enough to handle.

5. 5

   Shape nigiri: Take a small oval portion of rice, squeeze gently with wet hands to form a compact mound. Place a marinated tomato slice on top — press lightly so it adheres. Add a tiny dab of wasabi, sprinkle with black sesame seeds.

6. 6

   Serve: Arrange on a platter. Drizzle a little extra marinade or soy sauce. Garnish with avocado or nori strips. Enjoy immediately!