Tomato Sushi Recipes

TOMATO "SUSHI"

Steps:

• Put oven rack in middle position and preheat oven to 300°F.
• Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Drain tomatoes and peel off skin, using paring knife and beginning from scored end. Cut two thirds of tomatoes into quarters and arrange, cut sides down, in a lightly oiled shallow baking pan. Sprinkle with half of garlic and 1/2 teaspoon thyme and roast until tomatoes are caramelized, about 3 hours.
• While tomatoes are roasting, seed remaining tomatoes and finely chop. Cook onion and remaining garlic in 1/4 cup oil in a 12-inch heavy skillet over low heat, stirring occasionally, until very soft and golden, about 20 minutes. Add chopped tomatoes, bay leaf, and remaining 1/2 teaspoon thyme and cook, covered, stirring occasionally, until all moisture has evaporated, about 2 hours (mixture will resemble a thick purée). Drain tomato sauce in a fine-mesh sieve set over a bowl, then discard liquid in bowl. Discard bay leaf.
• Macerate raisins in rum 30 minutes.
• While raisins macerate, bring rice and water to a boil in a 1-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed, about 15 minutes. Remove from heat and let rice stand, covered, 10 minutes, then transfer to a bowl and sprinkle with vinegar. Toss rice gently with a fork and cool. Stir in tomato sauce, raisins (with any liquid), pine nuts, and mint. Add salt and pepper to taste and a pinch of sugar.
• Scoop rice mixture into ice cream scoop, packing it by pressing against side of bowl. Press lever to release "sushi" onto a platter. Top each piece with a roasted tomato, smooth side up, then lightly brush with oil and dust with cumin.

JAPANESE TAMAGO EGG

Steps:

• Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
• Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
• When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
• Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

TOMATO SUSHI

Steps:

• Combine 2 sheets nori, water, soy sauce, and salt in a saucepan and simmer. Reduce to half its volume then strain through a fine sieve lined with cheesecloth. Leave to cool.
• Take each tomato and score an "X" on one end lightly with a pairing knife.
• Drop the tomatoes in boiling water for 30 seconds to a minute.
• Transfer the tomatoes in an ice bath.
• Peel, quarter, and deseed the tomatoes.
• Marinate the tomatoes in the nori reduction for 4 hours.
• Whisk together rice vinegar, maple syrup, and salt in a bowl.
• Rinse glutinous rice in cold water.
• Combine rice and water in a pot. Bring to a boil.
• Once boiling, reduce heat to a simmer, cover and cook for 15 minutes.
• Pour vinegar and sugar mixture over rice and stir.
• With your hands, form rice into "sushi" portions.
• Top each portion of rice with tomato sushi and secure with a strip of nori.