🍣 No-Tuna Sushi – Fresh, Tangy, and Completely Plant-Based

Tomato takes center stage in this vibrant, ocean-inspired sushi alternative that’s flavorful, satisfying, and entirely fish-free.

🛠 Kitchen Tools

• Saucepan

• Mixing bowls

• Knife and cutting board

• Sushi mat (or parchment paper)

📋 Ingredients

Makes 2 rolls

• Tomato: 2 units

• Soy sauce: 3 tablespoons

• Sesame oil: 1 tablespoon

• Nori seaweed: 2 sheets

• Sushi rice: 1 cup

• Rice vinegar: 1/4 cup

• Sugar: 1 tablespoon

• Salt: to taste

👨‍🍳 Instructions

• Blanch and prep the tomatoesMake two shallow cross-cuts at the base of each tomato. Boil water in a saucepan. Once boiling, add tomatoes for 1 minute, then transfer them to ice water. Peel, deseed, and dice them.

• Marinate the tomatoIn a bowl, mix the diced tomato with soy sauce, sesame oil, rice vinegar, and crumbled nori seaweed. Let it marinate while you prepare the rice.

• Prepare the riceRinse the sushi rice thoroughly until the water runs clear. Soak for 10 minutes. Cook 1 cup rice with 1 cup water on high heat until boiling, then lower heat and simmer for 5 minutes. Remove from heat and let rest.

• Season the riceMix the rice vinegar with the sugar and a pinch of salt. Once the rice has cooled, gently fold in the vinegar mixture.

• Roll the sushiPlace a sheet of nori on a sushi mat or parchment paper. Spread a layer of rice over the nori, then spoon a line of marinated tomato across the center. Carefully roll it up, sealing the edge with a bit of water.

• Slice and serveCut into 1.5 cm slices. Serve with vegan mayo or your favorite sushi dip.

🍽 Serving Suggestions

• Pair with wasabi and pickled ginger

• Serve alongside edamame or miso soup

• Drizzle with soy sauce and top with sesame seeds for extra flair

💡 Why You'll Love It

✔ Perfect for sushi lovers avoiding fish

✔ Refreshing and umami-packed

✔ Great way to use ripe tomatoes creatively