Hi guys,
Before we get started, I just want to welcome
any new subscribers who came over from Freelee's
channel! You guys have been so kind even as
me and Freelee have very different food approaches.
Our love of animals unit us!
Today's recipe is going to be very simple
and fresh as we recover from all the Thanksgiving
festivities. This is one of my new favourite
kinds of sushi: tomato maki! It's very untraditional
but surprisingly delicious. The texture of
tomato is strangely fish-like but of course
with the fresh, savory taste of tomato.
So first you'll need about a cup or more of
seasoned sushi rice. You can use any kind
you like. If you're not sure about how to
make seasoned sushi rice, click here for a
tutorial.
You'll also need two or three sheets of nori
and one tomato; I'm using roma. Because there
are so few ingredients, it's really important
to use good quality produce.
Cut the tomato into thick french fry-like
shapes. You may want to leave out the juicy
seeds bits to keep your sushi from getting
soggy but that's totally up to you.
That's it for ingredients but optionally,
you can add some tender greens to make the
finished product more pretty and finely chopped
scallions for some bite.
Today, I'll be rolling the sushi with the
rice on the inside to make things easy. If
you want to learn the rice on the outside
method, check out my vegan california roll
video.
Using a rolling mat will make things easier
but you should be able to do without.
Now place a sheet of nori down on to your
mat if you're using it and line up the edges.
Use wet hands and place some rice on the bottom
two thirds of the nori. Spread it around some
and press down gently but firmly. Try not
to put too much on, about three grains thickness
is good.
I use my palms as a kind of border on each
side so that the rice doesn't get squished
off the nori.
Now add your toppings about an inch from the
edge of your covered nori, all along the bottom
there. Add a sprinkle of sea salt if you don't
intend on using soy sauce to dip later.
Now we roll! Lift the mat or nori up and over
the toppings to the other side and squeeze
in lightly. Then keep rolling, stopping to
squeeze along the length every so often to
keep things firm.
Put the roll aside with the seam on the bottom
while you repeat with the rest of the nori,
rice and toppings.
The sushi roll is easier to cut if you've
left it alone for a minute or two which lets
the nori soften a bit.
Use a very sharp knife to cut the pieces.
I usually moisten the knife slightly to make
cutting even easier.
And that's it! Super simple and easy fresh
tomato maki. I had this with soy sauce and
two kinds of wasabi cream sauce. Click here
if you want the recipes for the wasabi sauces.
What are your favourite kinds of vegan sushi?
Let's share our favourite combinations and
get a virtual sushi party going!
Thanks so much for watching. If you liked
this video, please give it a thumbs up and
share it with your friends.
P.S. Congratulations to my handmade soap giveaway
winners! I have messaged the winners on Youtube
and on Twitter. You can see who won in the
description below.
Bye for now!
