Ingredients
Directions
Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
Add the rice and mix well. Set aside.
Prepare a large ice bath: Add 4 cups of ice and water to cover the ice in a large bowl and set aside.
Add the tomatoes and the mushrooms to a medium stovetop pot. Add water to cover the tomatoes and mushrooms. Heat on medium-high, bringing to a boil. Once the skin of the tomatoes begins to peel off (after about 5–6 minutes) then remove the tomatoes with a slotted spoon and immediately transfer them to the ice bath to prevent them from cooking further. Drain the mushrooms in a colander and set aside.
Peel the tomatoes, cut in half and remove the watery seeds. Dice the tomato flesh into small thin strips (like sushi!) then transfer the tomatoes as well as the mushrooms to a large bowl.
In a small bowl, combine the marinade ingredients. Whisk until the miso is completely dissolved.
Pour the marinade overtop of the tomatoes and mushrooms. Refrigerate for 20 minutes or overnight.
Assemble your bowl: Divide the rice between two bowls. Divide the tomato and mushroom mixture between the two bowls, as well as the cucumber and avocado. Pour the remaining tuna and mushroom marinade over top of the bowl.
Add 1–2 tablespoons of green onion and cilantro, if using, to each bowl.
Sprinkle with Sea Veggie Gomasio, if desired.
Chef's Notes
Substitutions
Instead of cucumber try jicama or other veggie of choice.
In place of cilantro, use parsley.
Whole Food Sweetener Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Prepare the rice ahead of time and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Marinate the mushrooms and tomatoes the night before.
Prepare the Sea Veggie Gomasio ahead of time.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
Add the rice and mix well. Set aside.
Prepare a large ice bath: Add 4 cups of ice and water to cover the ice in a large bowl and set aside.
Add the tomatoes and the mushrooms to a medium stovetop pot. Add water to cover the tomatoes and mushrooms. Heat on medium-high, bringing to a boil. Once the skin of the tomatoes begins to peel off (after about 5–6 minutes) then remove the tomatoes with a slotted spoon and immediately transfer them to the ice bath to prevent them from cooking further. Drain the mushrooms in a colander and set aside.
Peel the tomatoes, cut in half and remove the watery seeds. Dice the tomato flesh into small thin strips (like sushi!) then transfer the tomatoes as well as the mushrooms to a large bowl.
In a small bowl, combine the marinade ingredients. Whisk until the miso is completely dissolved.
Pour the marinade overtop of the tomatoes and mushrooms. Refrigerate for 20 minutes or overnight.
Assemble your bowl: Divide the rice between two bowls. Divide the tomato and mushroom mixture between the two bowls, as well as the cucumber and avocado. Pour the remaining tuna and mushroom marinade over top of the bowl.
Add 1–2 tablespoons of green onion and cilantro, if using, to each bowl.
Sprinkle with Sea Veggie Gomasio, if desired.
