Ingredients
Scale
- 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 (I simply grated nori sheets)
- 2 Tbsp hot water
- Tofu Cream Cheese:
- 150g silken tofu
- 1/2 cup cashews
- 1 Tbsp white wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp salt & pepper
Instructions
- Cook and season your sushi rice according to instructions on the package and let cool down.
- Fill a small pot with water and bring to a boil. Take you tomatoes, place 4 small cuts into the skin on top and place into the pot. Let the cook for 40-60 seconds until the skin is slightly coming off. Immediately take off the heat, and drain and rinse with cold water to prevent further cooking.
- Carefully peel off the skin and cut the tomatoes in halves, then again, and again. Use a melon scoop or spoon to scoop out the inner parts (seeds, liquids, etc.) until you have a simple slice of tomato left.
- In a bowl combine all the marinade ingredients until smooth. Place the tomato pieces inside and stir to cover all pieces. Place in the fridge for 30 minutes (or overnight).
- In the meantime, prepare the cream cheese. Place all ingredients into your high speed blender and blend until smooth. Transfer to a jar and store in the fridge.
- Assemble your nigiri. Shape rice into nigiri form, place one tomato ‘tuna’ strip on top and pipe some cream cheese on. Enjoy with soy sauce!
Description
As in all of my recipes, 1 cup equals 250 ml.