Learn how to make a plant based version of Maguro Donburi (Tuna Sashimi Rice Bowls) with tomatoes! This tomato ‘tuna’ bowl is easy, refreshing and perfect for the summer.
- 2 medium roma tomatoes
- 2 tbsp soy sauce (30ml)
- 4 tsp sake (20ml)
- 4 tsp mirin (20ml)
- 1 tbsp neutral oil (15ml)
- 1 tsp rice vinegar (5ml)
- 1 1/2 tsp kombu dashi granules (7g)
- 1 sheet nori
- cooked rice
- roasted sesame seeds
- Make marinade: Add soy sauce, mirin, sake, rice vinegar, neutral oil and kombu dashi granules to a shallow dish and mix to combine.
- Cook tomatoes: Bring a pot of water to a boil. In the meantime, score the top of the tomatoes and prepare a large bowl of ice water. Add the tomatoes to the pot and cook for 45-60 seconds or until you see the peel slightly coming off. Rotate the tomatoes so that it heats evenly while boiling. Do not overcook. Remove the tomatoes and add to the ice water.
- Skin & cut: Once cooled, peel the skin off the tomatoes. Slice into half and then into quarters. You should have a total of 8 pieces (or 10-12 if you have a large tomato). Remove the inside using a kiwi spoon or melon ball scooper. You should have a total of 200-240g of tomato flesh.
- Marinate: Add the tomatoes to the marinade. Then add ripped pieces of nori on top and mix. Cover and chill in the refrigerator for at least 30 minutes (or preferably overnight).
- Serve: When ready, add cooked rice into a bowl and top with nori. Optionally, you can slice the edges of the tomatoes to give it a more tuna-like appearance. Place pieces of tomato tuna over the nori rice and then top with scallions and sesame seeds. Serve with a side salad and miso soup, and enjoy!
- Helpful Equipment:
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: entree
- Method: stove top
- Cuisine: vegan, japanese
- Serving Size: 1 serving
Keywords: vegan fish, tomato tuna, vegan sashimi