Cut an X at the bottom of 5 Roma tomatoes and submerge in boiling water for 1-2 minutes, or until the skin peels easily away. Remove the tomatoes from the water and transfer to a cutting board.
Slice the tomatoes lengthwise in half, remove seeds.
Roast tomatoes cut side down on a Silpat mat or parchment lined baking sheet 300°F for 20 minutes.
Mix 1/2 cup Fysh Sauce™ + 2T gochujang (Korean chili sauce) , then give all the tomatoes a quick dunk. Do not over marinate or the flavor may be too salty. Transfer to a plate.
Refrigerate marinated ‘maters for 15 minutes to cool.
Add 1 cup sushi rice + 1 ¼ cups cold water in a medium saucepan. Wash the sushi rice until the water runs clear. Bring water to a boil over high heat, and stir the rice once. Lower the heat to low, cover the pot, and steam for 15-20 minutes, until the rice is tender and all liquid is absorbed.Prepare the sushi-su
Combine 1/2 cup rice vinegar + 2T cane sugar + 2 tsp salt in a small saucepan over medium heat. Stir until sugar is dissolved, then allow the mixture to cool.
Transfer cooked rice to a large wood or glass mixing bowl. Add half the sushi-su to the cooked rice, fanning the rice to cool as you gently mix in the su with a rice paddle. Taste the rice and add more su as needed. Try not to smash the rice as you’re mixing.
Cover rice with a damp tea towel while preparing tomatoes.
Assemble your sushi into nigiri, maki or handrolls. Serve with pickled ginger + cucumbers.
