Spicy Tomato Tuna Rolls
Ingredients
- 4-5 roma tomatoes
- 1/4 cup coconut milk
- 1/3 cup vegan mayo
- 1 tablespoon sriracha
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 teaspoons soy sauce
- seaweed sheets
- sticky rice
- asparagus
- avocado
- cucumber
Preparation
Boil water in a big pot.
In the meantime, poke holes all around your tomatoes.
Place in the boiling water until you see the skin start to form off a bit.
Quickly place in ice water and start to peel off the skin of the tomatoes.
Slice around the seeds of the tomatoes and roughly chop.
Place in a bowl with vegan mayo, coconut milk, sriracha, sugar, salt, sesame oil, sesame seeds and soy sauce.
Next, strain to get some of the liquid out, but don’t strain all the way - you want some of the liquid.
Cook sticky rice according to package instructions
Assemble the rolls by spreading sticky rice on seaweed sheets, adding the tomato mixture, asparagus, avocado, and cucumber, then rolling tightly
Make your rolls with seaweed, sticky rice, asparagus, avocado and cucumber.