• 3Large tomatoes
• 150gSpring greens
• 15mlTamari soy sauce
• 15mlRice vinegar
• 5gBlack sesame seeds
• 150gSushi rice
• 160gBlanched edamame
• 1Spring onion
• 125gRadishes
• 15mlMirin
• 45gVegan mayonaise
• 15gCrispy onions
• 5gWasabi paste

Instructions

1. 1

   Preheat oven to 200 Rinse sushi rice under cod water and set aside until drained Add the rice to 250ml cold water and pinch salt. Bring to the boil and then lower heat and cover for 15 minutes. Once finished keep covered for 10 minutes

2. 2

   Score the base of the tomatoes and add to boiling water

3. 3

   Slice the radishes finely and add them to a bowl with half of the rice vinegar, pinch of sugar and set aside to pickle.

4. 4

   Slice the spring onions into batons Finely shred the spring greens and add to a baking tray. Sprinkle with a generous pinch of salt,1 tsp sugar and drizzle with oil. Mix it all up and cook in the oven fot 10 minutes until crispy

5. 5

   Peel the tomatoes, chop into quarters and remove the seeds. Put the tomato petals in a bowl with tamari and mirin and set aside to marinade

6. 6

   Microwave the edamame beans Combine the mayo and wasabi paste with a splash of water

7. 7

   Stir remaining rice vinegar into the rice with a pinch of sugar

8. 8

   Serve in bowls all topped with sesame seeds and crispy onions