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Bite-Size Tomato Cup Sushi

ochikeron's picture
This is my award winning sushi recipe which I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo. Juicy tomato and rich tuna melt in your mouth good.
Ingredients
  Sushi rice 300 Gram, cooked
  Sushi vinegar 2 Tablespoon (Mizkan Sushisu)
  Tomatoes 8 Medium
  Canned tuna 2 Tablespoon, drained
  Pickle 1 Tablespoon, chopped finely
  Onion 1 Tablespoon, chopped finely
  Whole corn kernels 1 Tablespoon
  Mayonnaise 1 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Parsley flakes 1 Teaspoon
Directions

GETTING READY
1. Slice the tops off the tomatoes, and scoop out the pulp and seeds. Discard seeds, chop the pulp, and keep aside.

MAKING
1. In a mixing bowl, empty the cooked rice.
2. Add Sushisu or sushi vinegar while the rice is hot and slice through rice using rice paddle to separate the grains. Cool the rice before you use.
3. In another mixing bowl, drop the tuna, rice, chopped tomato pulp, chopped onions, pickle, corn and mayonnaise.
4. Season with salt and pepper and mix well.
5. Stuff moderate amount of sushi rice into tomatoes, place the tuna mixture on top, and sprinkle with parsley flakes.

SERVING
6. Arrange in a decorative platter and serve.

TIPS
Preferably refrigerate before you serve

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Dish: 
Sushi
Ingredient: 
Tuna
Preparation Time: 
20 Minutes
Servings: 
8

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Average: 3.9 (4 votes)