Vegan Tomato "Tuna" Tartare with Asian Pear and Vegan Japanese Mayo on a Sticky Rice Cake is stunning in presentation and even more delicious. The Vegan Japanese Mayo fills in the gaps, by adding a savory, umami richness to the tomato tartar, and the sticky rice cake is a revelation. We thank you, Chef Bruce Hill, for your inspiration.
WHAT YOU NEED...
Tomatoes: We used heirloom tomatoes but Beefsteak tomatoes would also work well.
Kombu Sheet: can be found in most stores these days. Kombu brings a depth of boldness, highlighted with a bright ness of the sea.
Asian Pear: Brings a crunchy texture to the Tomato "Tuna" Tartar, a refreshing sweetness pairing with the sea salt and brine of the tomatoes.
Sesame Oil: Toasted and aromatic, the sesame seed oil add a boldness and layer of fat that inhanses the flavors of the dish.
Kelp Granules: Strengthening the flavor of the sea, kelp granules add another layer of seas and brine. The kelp granules add a strong punch of sea to the marinade.
How To Make Vegan Tomato "Tuna" Tartare
Cut the core out of the tomato.
Blanch the tomatoes into a pot of boiling water for about 20 seconds to loosen the skin. Next, peel the skin off the tomatoes.
Remove the core and seeds from the tomatoes. Then cut into quarters.
Pour marinade over the top. Allow to marinate for 2 hours or overnight.
Place the marinated tomatoes onto a baking rack cooking for 15 minutes at 325 degrees F
Dice the tomatoes and Asian pears.
Mix the tomatoes, Asian pear, chives, pine nuts and sesame oil.
How to Make Sticky Rice Cakes
Make sushi rice then spread onto a sheet pan. Press and weight down, then place in the refrigerator overnight.
Using a cutter, press out rounds of the sticky rice to create discs.
Cook the Rice cakes until golden brown on both sides.
Make sure to not over cook the tomatoes, the goal is lightly dehydrate the tomatoes. This is will intensify the flavor, and enhance the texture.
Pressing the sushi rice overnight makes a perfect disc of sushi rice.
If the tomatoes or ripe and soft, gently stir to mix all of the ingredients.
Adjust the black sea levels to your taste. Sulfur notes are what makes black sea salt special but it is all very personal how much egginess you want in the Vegan Japanese Mayo.
To make these as a canapé or hors d'oeuvre, simply use a smaller (2 inch) cutter for the rice cake. You can use the same cutter to build the tomato tartare.
Servings: 4 as a starter
Vegan Tomato "Tuna" Tartare is elevated to the stratosphere with the addition of Asian pear, Pine nuts, and a creamy Vegan Japanese Mayo.Print Recipe
Crispy Sushi Rice
- 1 ½ cups sushi rice
- 1 ½ cups water
- ¼ cup rice vinegar seasoned
- ½ tsp sea salt
- 2-4 Tbsp olive oil extra virgin
How to make Tomato Tartare
- Bring a pot of water to a boil. Remove the core of the tomato. Score the bottom of the tomato creating an X on the bottom of the tomato. Do not cut too deep into the tomato, just enough to break the skin.
- Drop the tomatoes into the boiling water, cooking for about 20 seconds. Remove the tomatoes and allow them to cool enough to handle.
- Gently peel the tomatoes.
- Cut the tomatoes in half, and remove the seeds. Cut the halves in half creating quarters. Place the tomato pedals on a plate and set them aside.
- Gently warm the water, kombu sheet, kelp granules, mirin, rice wine vinegar, sesame oil, and sea salt. Allow the liquid to steep for 30-45 minutes.
- Pour the marinade over the tomatoes. Allow the tomatoes to marinade for at least 30 minutes, it is even better if you can allow the tomatoes to sit overnight in the refrigerator.
- Preheat the oven to 325 degrees.
- Place the tomato pedals on a baking rack. Cook the tomatoes for 12 minutes. I am looking for the tomatoes to dehydrate a touch and release some liquid.
- Dice the tomatoes, and place them in a bowl. Add the Asian pears, pine nuts, and chopped chives, and season with the sesame oil and sea salt.
How to make Crispy Sushi Rice
- Rinse the rice a couple of times, it's not super important for the water to become clear.
- Place the water, seasoned rice wine vinegar, salt, and rice in a rice cooker. Follow the cooking recommendations.
- Once the rice is cool enough handle, spread thrice onto a baking sheet 9x13, lined with parchment paper. Spread the rice to cover the whole pan. The rice should be 1/4 inch in thickness. Cover with another sheet of parchment paper, and a baking sheet. Press down firmly, place a few cans of food on top and allow it to cool, it's best if it can sit overnight.
- Cut out a disc using a cookie cutter, 3-4inch in diameter.
- Heat a heavy cast iron pan over medium heat. Add enough EVOO to cover the bottom generously. Cook one to two sushi rice rounds at a time depending on your pan size, cook until very crispy and golden brown on both sides.
Building Tomato Tartar with Crispy Sushi Rice
- Start with warm crispy sushi rice round, and spread the spicy vegan spicy Japanese mayo, on the rice cake. Place the tomato tartare onto the rice cake using a ring mold or a slightly smaller cutter. Garnish with dots of vegan Japanese mayo, micro mint/ shisho, and chive batons.
- Micro shiso or mint leaves. Chive batons
Nutritional values are an estimate.
Calories: 199kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 492mg | Potassium: 286mg | Fiber: 2g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg
Vegan Japanese Mayo with Spicy Variation
Servings: 16 ounces
Vegan Japanese Mayo is made using tofu instead of the traditional egg yolks to attain the creamy custard-style mayo. The deep yellow color is achieved with a combination of carrot, and turmeric.Print Recipe
Vegan Japanese Mayo
Spicy Japanese Mayo Sauce
- ½ cup vegan Japanese mayo
- 2 Tbsp tomato water use from the seeds
- ⅕ tsp cayenne pepper
How to Make To Vegan Japanese Mayo
- Dice the tofu.
- Combine the water, tofu, carrots, poultry seasoning, and turmeric. Stir to combine.
- Gently cook over low heat. The goal is to have the carrots tender and most of the liquid reduced.
- Place the tofu mixture in a cup, and add the Dijon mustard, red wine vinegar, apple cider vinegar, rice wine vinegar, and EVOO. Using an immersion blender puree until smooth and thick.
- Season with the black salt, start with half, mix, and taste. This is a very personal flavor profile, so adjust it to meet your expectations.
- Set aside in the refrigerator.
How to make Spicy Japanese Mayo Sauce
- Combine the tomato water, cayenne pepper, and the vegan Japanese mayo, and mix to fully combine. Adjust salt as needed.
Nutritionals values are an estimate.
Calories: 137kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 55mg | Potassium: 49mg | Fiber: 1g | Sugar: 22g | Vitamin A: 391IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg