Ingredients

• 300 g roma tomatoes
• 2 sheets nori
• 75 ml water
• 15 ml soy sauce (gluten-free optional)
• 1/2 teaspoon salt
• 200 g glutinous rice, white, uncooked
• 60 ml rice vinegar
• 15 ml maple syrup
• 1/2 teaspoon salt
• 1 sheet nori

Instructions

1. 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.

2. Take each tomato and score an "X" on one end lightly with a pairing knife.

3. Drop the tomatoes in boiling water for 30 seconds to a minute.

4. Transfer the tomatoes in an ice bath.

5. Peel, quarter, and deseed the tomatoes.

6. Marinate the tomatoes in the nori reduction for 4 hours.

7. Whisk together rice vinegar, maple syrup, and salt in a bowl.

8. Rinse glutinous rice in cold water.

9. Combine rice and water in a pot. Bring to a boil.

10. Once boiling, reduce heat to a simmer, cover and cook for 15 minutes.

11. Pour vinegar and sugar mixture over rice and stir.

12. With your hands, form rice into "sushi" portions.

13. Top each portion of rice with tomato sushi and secure with a strip of nori.