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Plant-Based Roma Sashimi

January 5, 2024Faraway Courtney

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 24 pieces

I am a firm believer that you are what you eat. You put trash in your body and you will feel like trash. That’s why whatever it is that I’m cooking, from a messy Sloppy Joe to an elegant blini caviar… I remember that how I treat my food is how I treat myself. Taking the time to present and gather proper ingredients is an act of self love that we all deserve. So in 2024, lets slow down and make our food beautiful.

Plant-Based Roma Tomato Sashimi

I have tested and consumed countless methods of plant-based sushi in my life. A self declared sushi queen. Out of all the tomatoes in all the lands, it is without a doubt that a classic roma tomato works the best to capture that sashimi magic. This plant-based sashimi would also work great with my Russian Blini pancakes and creme friache.

  • They are the perfect size to make 4 pieces of sashimi each.
  • They absorb the asian marinate and develop the perfect texture.
  • They are easily accessible.

How to Make a Nigiri

While sashimi is the singular piece of raw fish you see served at Japanese sushi houses, nigiri is the constructed version of a stick rice ball topped with sashimi. There is an array of toppings you can choose to include as you build your nigiri to your liking. Start with the base by preparing a bowl of warm sticky rice. Roll into balls and then top with our roma tomato sashimi. For toppings…

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Roma Sashimi

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour
  • Serves: 24 pieces

Roma tomatoes are softly boiled then immediately transferred to an ice bath. Skins are removed and plant-based sashimi pieces are cut. Roma tomatoes are then marinated in staple Japanese flavors to create the perfect plant-based sushi substitute. This dish pairs well over balls of sticky rice and topped with a seaweed caviar to create roma nigiri.

Ingredients

Roma Sashimi

  • 6 roma tomatoes
  • 2 tablespoons soy sauce
  • 1 tablespoon sake, optional
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon seaweed flakes
  • 3-4 drops liquid smoke
  • 1 teaspoon ginger, grated
  • 1 teaspoon sriracha, optional
  • A few cracks of peppercorn

Method

Roma Sashimi

  • 1)

    Bring pot of salted water to a boil.  Boil each tomato until the skin cracks (approximately 1-3 minutes depending on size).

  • 2)

    Immediately transfer tomatoes to an ice bath until completely cooled.

  • 3)

    Cut tomato in half length wise and then again length wise, leaving 4 long pieces of tomato.  Remove skin and cut (or scoop) out seeds and core.

  • 4)

    Combine all marinade ingredients and marinate tomatoes at least 30 minutes, but preferably overnight.

    Serve: As nigiri over sticky rice and topped with seaweed caviar with a dollop of wasabi.

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