Tomatoes aren’t usually found in sushi but tomato maki is surprisingly delicious. This vegan sushi roll is super easy to make and tastes refreshing but savory.

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How to make seasoned sushi rice:

California Rolls (Uramaki-style):

Avocado Wasabi Cream Sauce: Coming soon! Sometime this weekend!

Printable recipe and story of how it came to be:

Makes 2 – 3 rolls

2 – 3 nori sheets
1 – 1 1/2 cups cooked seasoned sushi rice
1 sweet, ripe tomato
small handful of salad greens
1 tablespoon finely chopped scallions (green onions)


Cut the tomato into thick, french fry-like shapes. You may want to remove the seeds and blot away excess juice to prevent the sushi from getting soggy.

Place nori on a sushi rolling mat (if using).

Moisten your hands to prevent the rice from sticking to them.

Place a handful of rice on to the bottom two thirds of the nori, closest to you. Spread the rice around evenly to distribute, then press the grains down gently without squishing the grains.

Lay the fillings along the bottom, about one inch (2.5cm) away from the edge.

Take the edge of the mat/nori closest to you up and over the fillings, tucking into the other side.

Roll the sushi up, stopping to squeeze the roll lightly along its length every so often to keep the roll from getting loose.

Set the roll aside with the seam down while you prepare your other roll(s).

Cut the rolls into pieces with a very sharp knife. You can moisten it slightly to make cutting easier. Cleaning the knife between cuts will also help.

Serve with soy sauce, wasabi, and pickled ginger if desired.


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