Last year I read about Tomato Sushi and attempted my own version over the summer. I read online that it was simply skinned tomatoes in a marinade, cooked sous vide. My attempt was ok, but the flavor was mostly soy sauce and nori.
A few weeks ago I purchased Earth Balance with added omega 3. I was put off by the strong fish smell from the algal oil, but I was determined to find a good use for it, as I hate food waste. I saw a post on Instagram that was of the real tomato sushi and thought, “well, there’s a use for that stinky fish butter.
- 4 Roma tomatoes
- 1/4 cup soy sauce
- 2 nori sheets
- 2 tablespoons Earth Balance with Omega 3 or 10 drops vegan DHA supplement
- 2 cloves garlic, minced
- 2 cups water
1. Slice an X in the bottom of the roma tomatoes and cut out the stem. Heat about 8 cups of water to a rolling boil, and drop tomatoes in for about 30 seconds. Remove tomatoes to an ice bath and peel of the skins. Slice in half and remove seeds. Place in a large sealable container, like a bowl or plastic bag.
2. Break up nori sheet into a small pan and add soy sauce, Earth Balance, garlic, and water. Bring to a boil and reduce until about 3/4 to 1 cup remains. Strain out the solids and pour the ‘fish sauce’ over the tomatoes while still warm.
3. Let rest at room temperature to allow the tomatoes to soften in the warm sauce for about 30 minutes. If desired, place container in 140 F water to help the softening process. This is not necessary and can make the tomatoes too soft, but it will intensify the flavor and help it absorb better. Refrigerate tomatoes in sauce until ready to use. Handle gently when placing on sushi.