Fresh Tomato Gunkan-maki
Recipe from The Vegetable Sushi Cookbook © 2010 by Izumi Shoji
Makes 4 pieces
1/2 small tomato (I used a Roma tomato)
1 1/2 teaspoons soy sauce
3 ounces (80 grams, or a scant 1/2 cup) prepared sushi rice
1/2 sheet nori, cut into four 7×1-inch (19×3.5 cm) strips
1. Seed the tomato then cut it into 1/4-inch (7 mm) cubes. Place them in a small bowl, add the soy sauce, and mix well. Let them stand for 5 minutes.
2. Divide the sushi rice into 4 portions, then shape each portion into 4 pieces, by cupping the rice in your left hand and shaping it lightly with your right index and middle fingers. Don’t press it too hard—you want the rice to be light and fluffy when you eat it. But if you use too little pressure, the rice will fall apart before it can be eaten. Wrap a strip of nori, shiny side out (rough side touching the rice), around the circumference of each piece, using a grain of rice to stick the ends together. If the ends of the nori strip overlap by more than 1/2-inch, tri off the excess. Spoon the tomatoes on top of the rice on each piece, then arrange them on a serving dish.