Vegan Tuna Nigiri Sushi
Ingredients
- 200g sushi rice
- 3 ripe roma tomatoes
Marinade
- 1 Tbsp soy/tamari sauce
- 1 tsp miso paste
- 1 Tbsp olive oil
- 1/2 tsp smoked paprika powder
- 1/2 tsp nori flakes
- 2 Tbsp hot water
Cream cheese
- 150g silken tofu
- 1/2 cup cashews
- 1 Tbsp white wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp salt & pepper
Preparation
Cook the sushi rice according to package instructions and let it cool down.
Fill a small pot with water and bring it to a boil. Make four small cuts in the skin of each tomato and place them in the pot. Cook for 40-60 seconds until the skin starts to peel, then remove from heat, drain, and rinse with cold water to stop cooking.
Peel off the tomato skins, cut the tomatoes into halves, then quarters, and again into eighths. Use a melon scoop or spoon to remove the seeds and inner liquids, leaving just the flesh.
In a bowl, combine all marinade ingredients until smooth. Add the tomato pieces, stir to coat, and refrigerate for at least 30 minutes or overnight.
Prepare the cream cheese by blending all ingredients in a high-speed blender until smooth. Transfer to a jar and store in the fridge.
Assemble the nigiri by shaping the rice into nigiri forms, placing a marinated tomato strip on top, and piping on the cream cheese. Enjoy with soy sauce.
Tips
This dish is super simple to make and has a delicious fishy note from seaweed.
It's perfect for special occasions like New Year's Eve.
