Directions

To Prepare Vegan Tuna Nigiri

1. Heat up a saucepan with water and bring to boil. Make 2 cross cuts on top of the tomatoes and place into boiling water for 1 to 2 mins or until skin begins to slightly come off. Remove and leave to cool.
2. Once cooled, carefully peel away the skin and cut the tomatoes into quarters. Use a teaspoon and scoop out the tomato seeds and liquid. Then, put tomatoes into a deep bowl.
3. Mix all the marinade ingredients together and pour over cut tomatoes, coat well and let them rest in the refrigerator for 30 mins or overnight.
4. Mix cooked sushi rice with sushi seasoning while still hot with a wooden rice paddle. Let rice cool.
5. While waiting for rice to cool down, mix all the ingredients for sesame mayo cream together. Fill it into a piping bag if available or you can use a teaspoon to drop a dollop onto nigiri.
6. Wet both palms with water before scooping around 30g of rice and shape rice into nigiri form. Place a piece of marinated tomato on top. Squeeze some sesame mayo cream onto nigiri and sprinkle with chives or spring onions before serving.