Yields: 1 – 1 serving
1 1/3 c. plum tomatoes
3 tsp. soy sauce
1 tsp. mirin rice wine
2 tsp. sesame oil
2 tsp. wasabi paste
2 tsp. finely chopped nori
4 c. cooked rice
5 tbsp. sushi seasoning (like Mizkan)
- Heat oven to 200°F. Peel 1⅓ cups plum tomatoes, dice into quarters, remove seeds, and place chunks on a baking sheet. Bake in oven for three to five hours until tomatoes have an easily malleable yet dry texture.
- Combine 3 tsp soy sauce, 1 tsp mirin rice wine, 2 tsp sesame oil, 2 tsp wasabi paste, and 2 tsp finely chopped nori in a bowl; soak tomatoes in mixture for 1 hour.
- Mix 4 cups cooked rice with 5 Tbsp sushi seasoning (like Mizkan) until coated.
- Spread ¼-inch layer of rice over seaweed, spoon on “tuna” and any other desired fillings (avo, cukes, etc.), then roll using a bamboo sushi mat.