Tomato Sushi

Posted on | July 2, 2009 | 6 Comments

I’ve been exploring vegan and vegetarian offerings in restaurants and I have to tell you that I’m disappointed. Now I understand what my vegetarian customers must have felt when they came into the restaurant and saw filet Mignon, duck, chicken, and only one vegetarian offering. Very few restaurants realize the market opportunity they are missing from this vast market. I was in the mood for sushi but didn’t want to pay $60 to satisfy that craving so I whipped this dish up. It is simply the flesh from a tomato on sushi rice wrapped in a thinly sliced zucchini strip. On top is a single caper and some Himalayan red salt with a couple of drips of extra virgin olive oil. The caper (a fermented berry from the caperberry tree) gives this dish a little acidity along with a brine flavor expected from most fresh seafood, especially fish. The salt has a slightly sweet taste. Not surprisingly, it tastes like salt too! Those three tastes combined fool the mouth into thinking you are getting ready to eat fish until the tomato taste hits you. I use a propane torch to sear off the tomato skin although you could do it in an oven or by blanching the tomato in hot water for about 30 seconds and peeling the skin.

Tomatoes are low in Sodium, and very low in Saturated Fat and Cholesterol. They are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese. Rice is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Folate and Manganese and a moderate anti-niflammatory.

Tomato Sushi

This recipe only requires minimal ingredients and a few minutes to prepare. Most of your time is spent waiting for the rice to cook.

1 cup water, organic (kidding )
1/2 cup medium grain white rice
2 large tomatoes, peeled, flesh removed and cut into 1 inch thick strips
1 zucchini, cut lengthwise into thin strips then cut in half lengthwise
1 tablespoon salted or brined capers
1 teaspoon rice wine vinegar
1/2 teaspoon sugar
1 teaspoon water
Low sodium soy sauce for dipping
Wasabi paste and pickled ginger for a condiment

In a medium pot over high heat add water and bring to a boil. Add in rice while stirring and reduce heat to a simmer. Cover for 10 minutes. Uncover, stir, replace cover and turn off the heat and allow the rice to absorb the remaining liquid (about 5 to 10 minutes). Remove cover and allow rice to cool, fluffing with a fork.

In a small pan over medium heat add vinegar, sugar, and water and allow to cook for 5 minutes until sugar dissolves. Remove from heat and allow to cool. Once the rice and sauce is cooled, add the vinegar sauce to the rice and mix well.

To assemble the sushi, place about a heaping tablespoon of rice in a slightly damp hand. Lightly press into a small oblong ball. Top with a tomato piece and wrap with zucchini. Top with a caper and a sprinkle of salt and drizzle with good extra virgin olive oil. This is a great dish for friends to help with and the sushi will keep for two to three days in the refrigerator.

Serves 6 as an appetizer.

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