OK SO! A few weeks ago, many of you know that I attended one of the coolest events that I’ve ever been to yet in Toronto!
It was hosted by Loblaw’s and had a spotlight on Michael Abramson of YamChops (the vegetarian butcher) who showed us how to make four creative vegan recipes! One of them being his vegan sushi recipe! The theme of the event was centered around the importance of buying local produce, and together we learned, we cooked and we ATE!
I shared that the food was seriously delicious, and totally out of my comfort zone. And since then, I’ve been inspired to experiment with different and creative vegan recipes! (A super delicious vegan banana bread recipe here for ya!).
One of the recipes that stood out to me the most, was the vegan sushi recipe!
What was so mind blowing about it was one, the simplicity, and two, the taste. The first question people asked me when I shared the photo of my vegan sushi creations was: what did you use as a substitute. And you wouldn’t believe it, but we scored tomatoes, flash boiled them, dunked them in ice cold water and peeled them. The rest is all about marinating them.
What really blew my mind though, was the taste. I’m telling you, I made these little sushi rolls myself, with my two hands, placed the tomatoes on top… and when it came time to taste them, I could honestly swear I was eating real sushi!
So how’s it done?! I’ve got the full recipe from Michael Abramson himself, right here or you below.
Test it out and let me know what you think! You’ll see how easy it is to make, and I’m dying to hear how you found the taste! It was recipes like these that really got me second guessing everything on being vegan. The vegan recipes we made, were nothing but awesome and delicious. That’s the truth.
TOMATO SUSHI WITH SUGARED WASABI
Light, flavourful and entirely unexpected, tomato sushi is a great appetizer or main during the warm summer months. Topped with a sweet wasabi paste, it will delight even the pickiest of guests.
Serves: 6 people (allow 2-3 per person)
Prep time: 45 minutes
Difficulty Level: Intermediate
Chef: Michael Abramson, YamChops
- 2 medium PC® Flavour Burst Tomato of Yore Beefsteak Tomatoes
- 1 ½ cup Water
- 1 cup PC® Premium Medium Grain Sticky Rice
- ½ cup Rice vinegar
- ¼ cup Sugar
- 1 tsp Wasabi powder
- 1 tsp Sugar & 1 tsp Water
- Bring 3 cups of water to a boil over high heat. Meanwhile, prepare an ice bath with water and ice cubes.
- Lightly score an “X” on the bottom end of the tomato (the end opposite the stem), just breaking the skin.
- Gently place tomato in boiling water for 30 seconds. Once the skin begins to lift where it has been scored, remove with slotted spoon and immediately place in ice bath to halt the cooking process.
- Lift the edge of the tomato skin and peel skin back to remove.
- Slice tomato in half and remove seeds. Gently flatten tomato and slice into 4 filets.
- Repeat with second tomato.
- Mix vinegar and sugar in a small pot over low heat. Cook until sugar melts, whisking regularly.
- Place tomato filets in a bowl with the marinade. Allow to marinate at room temperature for 30 minutes.
- Bring 1 ½ cups of water to a boil and add rice. Stir once. Reduce heat to low, cover pot and cook for 20 minutes until rice has absorbed all of the water.
- Remove from heat and let rest, covered, for an additional 10 minutes.
- Fluff rice with a fork and place in a large bowl to cool slightly. Gently mix in 3 tbsp of marinade.
- Mix all ingredients in a small bowl until smooth. Allow to rest for 15 minutes for flavours to meld.
- Dampen hands and place a heaping tablespoon of rice in the palm of one hand. Gently squeeze into a football shape.
- Gently place one tomato filet on top.
- Top with ¼ tsp of sugared wasabi.
Nick Joly | Inspired by Nick