Makes 20 pieces / Serves 4
Pop the tomatoes in the microwave for 30 seconds to warm them through, then drizzle the juices over the sushi after topping with the tomato. You may substitute fluke, mackerel, bass, or scallops for fantastic results.
1¼ cups Brown Sushi Rice (here)
4 ounces sushi-grade salmon, sliced against the grain on an angle into ⅛-inch-thick rectangles (½- x 1-inch)
Extra virgin olive oil for rubbing
10 Roasted Cherry Tomatoes (here), halved and warmed
Kosher salt
Fresh ground black pepper
Wet your hands and scoop 1 tablespoon of the rice into one palm. Make a fist around it to shape into a ½- x 1-inch rectangle. Push the ends in with your thumb and index finger to create clean edges. Put the rice block on a platter and repeat with remaining rice.
Drape a slice of salmon over each rectangle, then rub with olive oil. Top with a roasted tomato half and drizzle the juices over. Season with salt and pepper. Garnish with the basil and serve immediately.
VARIATION: Add a sprinkle of feta cheese and a slice of olive and you’ve just created Greek Salad Sushi.