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5 from 57 votes

Tomato “Katsuo” Nigiri Sushi

My vegan mock Katsuo (bonito) nigiri made with tomato! It is savory, slightly smoky with an accent of ginger and onion. You can definitely up your vegan sushi making with this recipe!
Yield: 16 small nigiris
Total Time includes the time for preparing sushi rice (separate recipe.)
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Lunch, Dinner
Cuisine: Japanese, Japanese Inspired, Vegan
Servings: 2
Author: Plant-Based Matters

Ingredients

Vinegared Sushi Rice

Tomato “Katsuo”

  • 4 Roma (plum) tomatoes (about 1 pound / 454 g)
  • 2 tsp toasted sesame oil
  • A few pinches fine smoked sea salt

Toppings & Condiments

  • 2-3 tbsp thinly sliced strips yellow onion (or red onion)
  • 2- inch ginger knob peeled and grated
  • Soy sauce (ponzu or tamari as an option)
US Customary - Metric

Instructions

  • Make the Sumeshi (vinegared sushi rice) according to my recipe. Alternatively, you can make your own if you already have your go-to recipe of vinegared sushi rice.
  • While rice is cooking, start preparing the tomato “katsuo.” Boil water in a medium sauce pan or pot.
  • Meanwhile, make a cross-shaped slit at the both ends of tomatoes. Make sure not to go deep. Once the water is boiling, carefully drop the tomatoes into the boiling water. Reduce the heat to medium high. Cook until the skin starts peeling off. Prepare an ice bath.
  • Transfer the partially peeled (skin cracked) tomatoes to the ice bath. Let it cool down to be able to handle with hands. Gently remove the skin. It should come off easily.
  • Quarter the tomatoes in lengthwise. Gently remove the seeds/core and trim off the button. It should look like sliced “bonito” or “tuna.” Lay them flat in a single layer on a large plate or something similar. Season with toasted sesame oil and sprinkle smoke sea salt on top. Set aside to marinate until the sushi rice is done.
  • Once the sushi rice is ready (it should be cooled down to the body temperature), start assembling. Damp your hands and grab a small amount of rice in one hand. Squeeze gently to form a small oval shape. Then use the other hand to place the seasoned tomato “katsuo” on top. Repeat the process
  • To serve, top it with a few strips of onion and small amount of grated ginger along with soy sauce on the side.

Notes

  • My Sumeshi (vinegared sushi rice) recipe is 2-3 servings by default which makes about small 30 nigiris. You will need about a half of the sushi rice to make this Tomato “Katsuo” Nigiri Sushi recipe which should make about 16 nigiris by default.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!