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Tomato Sushi

Tomato Sashimi

Yield: 16 pieces

Prep Time
15 minutes
    Cook Time
Marinate 12 hours
       
Print Recipe      
2 fork recipe Tomato Sashimi - Tomato Nigiri

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

For the love of sushi... After giving up fish for health and ethical reasons, many sushi lovers don't know where to turn. This tomato sashimi provides the flavors of the ocean and a familiar texture that reminds sushi lovers of fresh ahi tuna or salmon. After all, the sushi is actually the rice; it is the flavor that is paired with the sushi rice that is important. The time it takes to marinate the tomatoes makes it all worthwhile. You have to try this recipe!

It goes great with this basic teriyaki sauce recipe (click here)!

Instructional images follow the recipe.

Ingredients:

Tomato Sashimi:

  • 4 firm Roma tomatoes
  • 2 sheets Nori seaweed
  • 1 Tbs Coconut Aminos (substitute low sodium soy sauce)
  • 1/2 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 2 tsp maple syrup
  • 1/4 tsp liquid smoke seasoning (optional but recommended)
  • 1/4 tsp ground ginger
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion

Sticky Rice for Nigiri:

  • 2 cups cooked whole grain brown or black sticky rice (Needed after 12 hours of marinating tomatoes)
  • 1 Tbs maple syrup
  • 2 Tbs rice vinegar

Special Equipment:

  • Glass or BPA free plastic food container. (roughly 4" wide x 6" long x 3" high)

 

Preparation Method:

Gather all of your ingredients and begin by making the marinade for the tomatoes. Combine the Coconut Aminos (or soy sauce), sesame oil, rice vinegar, maple syrup, liquid smoke, ginger, garlic, and onion in a small bowl and whisk. Set the marinade aside.

Next, you will prepare the tomatoes. Fill a large bowl with cold water and a few ice cubes, this will be used to cool the tomatoes after they have been blanched. Fill a 3 quart or larger pot with water, leaving enough room for the tomatoes and bring to a simmer. Use a knife to cut a small "x" into the end of each tomato (refer to the images), and place the tomatoes into the boiling water. Boil the tomatoes for 45 seconds to 1 minute, or until the skin of the tomatoes begins to separate from the flesh. Remove the tomatoes with a slotted spoon and place them into the bowl of ice water to cool for a minute or two, or until they can be safely handled.

Peel the skin from the tomatoes and cut off the stem end of each tomato. Cut each tomato from stem to tip into quarters. Use a small knife or spoon to remove the seeds and internal "meat" of the tomato, leaving only the outside flesh of the tomato. In culinary terms, this is called Concassé (google it if you are curious). Once you have done this with all of the tomatoes, you should have 16 pieces of tomato that somewhat resemble ahi or salmon sashimi, but they still taste like tomato so we need to marinate them to create flavor.

Place the tomato slices in the bowl with the marinade and stir with your fingers until they are fully coated with the liquid.

Cut the two sheets of Nori seaweed in half. Place one sheet of Nori in a small glass or plastic storage container that is approximately the size of the cut sheet of nori. Place 5 or 6 pieces of the tomato on top of the nori sheet (refer to the images). Place another sheet of nori on top of the tomatoes and repeat the process. You should end up with a sheet of nori on top of the last row of tomatoes.

Pour the remaining marinade into the container and gently shake the container to evenly distribute the marinade. Cover the container and let the tomatoes marinate for 12 hours or up to 3 days.

Note: If making nigiri sushi (little balls of rice topped with the tomatoes), you do not need to make the rice until a couple of hours before you are serving the tomato sashimi.

To prepare the sushi rice, cook the rice per the instructions. Once cooked, fluff with a fork and let cool for 10 to 15 minutes. Add the maple syrup and rice vinegar and stir to combine. Let the rice cool for an additional 20 to 30 minutes, gently stirring 4 to 5 times every 5 to 10 minutes while the rice is cooling.

Form the cooled rice into elongated (football shaped) balls and place the marinated tomatoes on top of each rice ball. Garnish with chopped chives and toasted sesame seeds if desired.

mise en place

{image: tomato sashimi mise en place}

Score the tips of the Roma tomatoes with a sharp knife.

{image: tomato sashimi - score tomatoes}

Simmer the tomatoes for 45 seconds to a minute to loosen the skin.

{image: tomato sashimi - blanch tomatoes}

Place the blanched tomatoes in an ice bath to stop the cooking and cool them so they can be peeled.

{image: tomato sashimi - tomato ice bath}

Peel the tomatoes.

{image: tomato sashimi - peel tomatoes}

Slice the tomatoes into quarters and remove the seeds. Slice of the inner flesh/membranes that hold the seeds so you have a small filet of tomato.

{image: tomato sashimi - remove seeds}

Tomato filets

{image: tomato sashimi - tomato filets}

Place the tomato filets in the marinating liquid to cover.

{image: tomato sashimi - begin marinating}

Alternate the nori sheets with the tomatoes in the marinating container.

{image: tomato sashimi - marinating prep}

Make sure the last layer is a sheet of nori. Pour any remaining marinating liquid over the nori layered tomatoes and cover with a tight fitting lid. Refrigerate for a minimum of 12 hours and up to 3 days.

{image: tomato sashimi - marinate }

After marinating, enjoy the tomato sashimi as it is or cook rice for nigiri sushi per the instructions. Place a slice of tomato on top of each nigiri rice ball.

{image: tomato sashimi }

Garnish with chopped chives and teriyaki sauce or soy sauce as desired.

{image: tomato sashimi }

Enjoy!

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