Tomato in sushi? It may sound ridiculous, but actually tastes nothing like how you’d imagine. The taste of tomatoes will be completely gone after they’re boiled and marinated. This roll tastes nearly identical to a spicy tuna roll. Try it for yourself before you judge it.
Rolling the sushi can be a bit tricky the first time, but you can do it! Don’t forget to wet your hands with water before handling the rice because it will stick to you. You can also wet the knife before cutting the rolls to ensure it doesn’t pull and tear the nori sheet.
Spicy “Tuna” Rolls
- Rice Cooker
For the "Tuna"
- 4 Large Tomatoes
- ⅓ Cup Mayonnaise
- 2 Tbsp Sriracha
- 1 Tsp Sugar
- ¼ Tsp Salt
- 1 Tbsp Sesame Oil
- 2 Tsp Soy Sauce low sodium
For the Sushi
- 5-6 Nori Sheets
- 2 Cups Sushi Rice
- 1 Avocado
- Unagi Sauce
- 2 Cucumbers sliced
- Sesame Seeds to garnish
- Boil water in a large pot over medium high heat. Add the tomatoes and cook until the skin starts to peel/split on the tomato.
- Remove the tomatoes and soak in ice bath to stop the cooking. Peel the skin away from the tomatoes when they are cool to touch.
- Cut the seedy inside portion out and keep the outer “meaty” parts of the tomato. Dice the meaty chunks into small pieces.*
- In a separate bowl, combine mayo, sriracha, sugar, salt, sesame oil, and soy sauce. Toss the tomato pieces in the sauce.
- Prepare the sushi rolls by adding a thin layer of rice to a sheet of seaweed.* Leave a 1-2 inch area without rice at the end of the roll to allow for easy rolling later. Layer avocado, tomatoes, and cucumber together and roll the sushi as shown above.
- Use a bit of water on your fingers to wet the end of the roll and seal together. Slice and add a dot of unagi sauce to the top of the roll.
Make sure you dampen your fingers with water before handling sushi rice so it won’t stick to your hands.