Vegan Tomato Tuna Sashimi

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I could eat sushi all day everyday and I know I’m not the only one. Going out to sushi restaurants always has vegan options, but they are often just an avocado roll or a cucumber roll – and tiny ones! 

Luckily, as a vegan you don’t have to give up fancy sushi. I’m going to show you how to easily turn tomatoes into tuna sashimi! It is so simple, delicious, and best of all no fishies need to be harmed! 

Fish are friends, not food!

Roma tomatoes work the best for this recipe, but honestly any tomato will do. This is also a great recipe to make if you have tomatoes that are on their way out and you don’t want to waste them. I love recipes that help reduce food waste!

Boiling the tomatoes will only take a few minutes – just until the skin cracks and can be easily peeled off…but don’t peel them when they’re hot! Make sure to put them in an ice bath first. 

Putting the tomatoes in the ice bath stops them from cooking further and it also makes them cool enough to peel without burning your fingers. 

 

After the tomatoes are peeled, seeded, and sliced, it is time to marinate them. Most of the ingredients are simple, but if you cannot find kelp powder, you can use chopped up nori sheets instead. Sometimes I put in both just for fun. 

Marinating doesn’t take long – as little as 15 minutes. But if you need to leave them sitting longer there is nothing wrong with that. 

Once the Tomato Tuna has marinated, it’s all ready! No further cooking required. 

Use it like sashimi, roll it into sushi rolls, add it to a rice bowl, or put it on a bagel with some vegan cream cheese! 

There are lots of ways to enjoy this Tomato Tuna!

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Vegan Tomato Tuna Sashimi

  • Total Time15 min
  • Yield2 servings

Ingredients

  • 6 Roma tomatoes
  • 2 TBSP low sodium soy sauce
  • 2 tsp rice vinegar
  • 2 tsp maple syrup
  • 1/2 tsp ground ginger
  • 3/4 tsp garlic powder
  • 1 TBSP kelp powder or 2 TBSP crushed nori sheet
  • Ice water

Directions

1

Cut 3-4 shallow vertical slices on each tomato. Place tomatoes into a pot of boiling water. The pot should have enough water to cover the tomatoes. Boil for about 3-5 minutes or until the skin begins to crack and peels off easily.

2

Meanwhile, prepare a container of ice water large enough to cover the tomatoes. Place tomatoes in an ice bath until cool.

3

Prepare the marinade by whisking together the remaining ingredients.

4

Peel the skin from the tomatoes, quarter the tomatoes to scoop out the seeds, then slice into 1-inch slices. Place the slices in a large shallow container that can be sealed. Pour the marinade over the tomato slices, cover, and shake to fully coat. Let sit for at least 15 minutes before using.

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