Tomato Sushi

READY IN: 4hrs 20mins
YIELD: 16 pieces




  • Combine 2 sheets nori, water, soy sauce, and salt in a saucepan and simmer. Reduce to half its volume then strain through a fine sieve lined with cheesecloth. Leave to cool.
  • Take each tomato and score an "X" on one end lightly with a pairing knife.
  • Drop the tomatoes in boiling water for 30 seconds to a minute.
  • Transfer the tomatoes in an ice bath.
  • Peel, quarter, and deseed the tomatoes.
  • Marinate the tomatoes in the nori reduction for 4 hours.
  • Whisk together rice vinegar, maple syrup, and salt in a bowl.
  • Rinse glutinous rice in cold water.
  • Combine rice and water in a pot. Bring to a boil.
  • Once boiling, reduce heat to a simmer, cover and cook for 15 minutes.
  • Pour vinegar and sugar mixture over rice and stir.
  • With your hands, form rice into "sushi" portions.
  • Top each portion of rice with tomato sushi and secure with a strip of nori.