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Cherry Tomato Nigiri

Cherry tomatoes on top Sushi Rice wrapped with a strip of Nori

Ingredients: 1-2 Servings

  • 12-15 Cherry or Grape Tomatoes
  • 6 Cups water Hot water
  • .1 oz. Salt
  • 2 Cups Sushi Rice ( Raw Short Grain White Rice)
  • 1-piece Nori
  • Sushi Ginger
  • Wasabi (Optional)
  • Black Sesame Seeds
  • 3 T Rice Vinegar
  • 1 T Favorite Sugar (optional)
  • Bowl of Ice water



  • First wash rice in colander and place wet rice into pot with 2 3/4cups of Water and Sugar(optional).
  • Bring to boil and reduce heat to med-low and cover. Cook for 20 mins or until all liquid is gone. Once
  • cooked, remove cover of pot and stir. Remove the rice into a large mixing bowl. Mix with rice paddle
  • and add the rice vinegar-small amounts at a time while stirring softly. Cover and set aside or in the
  • refrigerator.


  • In a pot bring 3 cups of water to a boil, then reduce heat to med-low. Place tomatoes on a cutting
  • board, with a paring knife, make an X on the non-stem end. Cut into tomatoes ¼ of an inch.
  • Place tomatoes into water and turn off heat. With a slotted spoon, remove tomato one at a time
  • once the skin has split down the side. This should only take 60-90 seconds so stay at the pot and
  • constantly stir, allowing all the tomatoes to get an even steep.
  • In an ice bath blanch each tomato once it splits. Keep in the ice bath for 10 seconds, then place on
  • cutting board. Do this to all tomatoes.
  • Cut stem side off on all tomatoes and then then deskin all. Cut each tomato in half and deseed. On a
  • paper towel, pad each piece dry, removing any extra moisture or seeds.
  • Nori cut into ¼ inch strips.


  • Make Nigiri pieces and top with two pieces of tomato divided by a strip of Nori, top with black
  • sesame seeds and sushi ginger and wasabi on the side.

-Enjoy Chef Ko