Sushi Meets Sweet (ish): Marinated Tomato Nigiri with Blackberry Ponzu Recipe
Traditional sushi is rooted in centuries of Japanese culinary heritage — a balance of rice, acidity and carefully prepared ingredients that highlight technique and quality.
While early iterations of sushi employed fermentation as a means of preservation, modern sushi has moved away from this flavoring and storage method.
That’s not the case with this plant-based interpretation, which instead, pairs familiar techniques with unique ingredients and historical custom. Here, marinated plum tomatoes replace fish, absorbing a savory blend of tamari, mirin and yuzu while maintaining a delicate, silky texture.
Additionally, sweet blackberry ponzu delivers fruit-forward depth — fermented to develop complexity, but sufficiently balanced to complement ngiri’s clean structure.
The result is a vibrant and layered bite that bridges cultures and flavors without compromising the principles that define great sushi: balance, restraint and intention.
Ingredients
Sweet Blackberry Ponzu
Yield: 1 pint
- 1 pint fresh blackberries
- ¼ cup tamari
- ¼ cup rice vinegar
- ¼ cup mirin
- ¼ cup agave nectar
- Apple juice, as needed
For the marinated tomatoes:
- 6 firm plum tomatoes
- ⅓ cup tamari
- 2 tablespoons mirin
- 1 tablespoon yuzu juice
- 2 tablespoons agave nectar
- 1 tablespoon toasted sesame oil
For the sushi rice:
- 1 ½ cups sushi rice
- 1 teaspoon sea salt, plus more to taste
- 1 tablespoon rice vinegar
- 1 teaspoon agave nectar
To assemble:
- 3 scallions, sliced diagonally
- 2 tablespoons furikake
- ¾ cup blackberry ponzu
Directions
Sweet Blackberry Ponzu
- Place blackberries in a pint-sized glass jar.
- In a separate bowl, whisk tamari, rice vinegar, mirin and agave.
- Pour mixture over blackberries.
- Add a fermentation weight to keep the fruit submerged.
- Add apple juice until liquid sits ½ inch below the jar’s rim.
- Seal with a lid and airlock.
- Ferment at room temperature 1 to 3 weeks, until balanced and slightly tangy.
- Refrigerate to slow fermentation and extend shelf life.
- Strain blackberries after several months, if desired, and continue storing ponzu for up to 12 months.
For the marinated tomatoes:
- Score tomatoes and blanch 30 seconds, or until skins loosen.
- Transfer to an ice bath and peel.
- Cut into quarters lengthwise and remove seeds.
- Whisk tamari, mirin, yuzu juice, agave and sesame oil in a bowl.
- Add tomatoes and marinate 30 minutes.
For the sushi rice:
- Rinse rice under cold water until it runs clear.
- Transfer to a saucepan and add water to 1 inch above rice.
- Cover and bring to a simmer.
- Cook over low heat 15 minutes. Remove from heat and steam, covered, 10 minutes.
- Transfer to a bowl and season with salt, rice vinegar and agave. Let cool slightly.
To assemble:
- Shape 2 tablespoons of rice into a compact oval.
- Press a piece of marinated tomato on top to form nigiri.
- Repeat with remaining ingredients.
- Garnish with scallions and furikake.
- Serve with blackberry ponzu.
