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.
I fell in love with sushi years ago. I was lucky enough to be given a rolling mat and the beginning ingredients when I was 16 and I’ve been making it at home ever since. I recently learned how to do an inside out roll and I wanted to share. Things you will need:
- Rice cooker
- Rolling mat
- Saran wrap/cling wrap
- Nori sheets
- Short grain white rice
- Rice vinegar
- White sugar
- Avocado, cucumber, green onion, carrots, etc. for filling
- Sesame seeds
- Gari(pickled ginger) and wasabi for garnish *you can find these is most large grocery stores
I love sushi.
Let me say that again: I LOVE sushi!
Some days though, I don’t feel like rolling it and cutting it and setting it up nicely. I just want to eat! In those cases, I make my deconstructed sushi bowls.
I got the recipe/idea for this a few years ago when my father was undergoing a quadruple bypass surgery. When you’re in a waiting room, even Reader’s Digest magazine is enough to keep your attention for just a few minutes.
The ingredients are easy-anything you would normally put in your sushi. I used carrots, cucumbers, green onion, avocado, and shiitake mushrooms for this. In the past (preveganism) I used crab, shrimp, cream cheese, or smoked salmon.
The only difficult thing is the rice. The rice is really what defines sushi. If you’re not using the proper rice, then this is just a raw stir-fry.