Sushi is on regular rotation in our whare – we all love it. I usually just use some Fry’s meat-less schnitzel along with a couple of other fillings – carrots, cucumber, capsicum, lettuce, toasted seseame seeds, spring onions, avocado etc. But I recently came across this recipe and it is really great. I’ve made a few adjustments
Kīnaki (makes about 4 rolls)
For tomato filling
- 3-4 large tomatoes
- 2 tbsp soy sauce
- 1/2 tsp minced ginger
- 1/2 – 3/4 tbsp sriracha (depending on how spicy you want it)
- 1/2 tbsp sesame oil
- 2 tsp kelp seasoning (not essential – just adds a bit of extra flavour if you’ve got it)
For sushi rolls
- 1.5 cups sushi rice
- 2.5 cups water
- Sushi seasoning (either the packet powder or the sushi vinegar)
- Your choice of additional fillings – we usually use carrot, cucumber, and some eggless sushi mayo with a few spring onions mixed in – you can spread this on beside your fillings. Toasted sesame seeds are also great.)
- Boil some water. While you’re waiting, cut a shallow “x” shape into the top and bottom of each of the tomatoes (this will help remove the skin later). Once the water has boiled, place the tomatoes in a heat-proof bowl or jug and pour the boiling water over them. Leave them for about 10 minutes.
- While you are waiting, put the sushi rice on to cook. Once done, leave the rice cool (you can speed up the process by sitting your dish in a shallow bath of cold water, or tip the rice out into an oven pan and spread it out so it cools faster). Season with your sushi powder or sushi vinegar.
- After 10 minutes, pour the hot water off the tomatoes and then cover with cold water. After a minute or so, when they have cooled sufficiently, peel the skins off (they should be coming away slightly where you cut them).
- Cut the tomatoes in half and remove the seeds and liquid from the inside. Cut up the remaining flesh and place in a bowl.
- Add the soy sauce, minced ginger, sriracha, sesame oil and kelp seasoning to the tomatoes and mix well until all the pieces are coated.
- Make your sushi rolls – spoon on a row of the tomato filling with your other chosen additions. In this version, I used carrot, cucumber, and yellow capsicum.
Note: I haven’t tried it, but I’m guessing you could omit the sriracha altogether and still have a great savoury tomato filling without the spice if you aren’t keen on spicy kai. Keen to hear if anyone gives this a go.