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Ingredients
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For the bruschetta topping
For the sushi rice
For assembly & garnish
Method
For the bruschetta topping
- 1
Prepare tomatoes
Core, seed and finely dice tomatoes. Place diced tomatoes in a medium mixing bowl and gently press with the back of a spoon to release a little juice, but avoid turning them to mush.
- 2
Mix flavorings
Add the minced garlic, sliced basil, olive oil, balsamic vinegar, lemon juice (if using), sea salt and black pepper to the tomatoes. Fold gently to combine. Taste and adjust seasoning—add a little more salt or lemon if needed. Let sit at room temperature for 10–15 minutes to allow flavors to marry.
For the sushi rice
- 3
Cook rice
Place the rinsed short-grain rice and measured water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and keep covered for 10 minutes to steam.
- 4
Season rice
While the rice cooks, warm the rice vinegar, sugar and salt in a small microwave-safe bowl or saucepan just until sugar dissolves (do not boil). Transfer the cooked rice to a shallow bowl or wooden sushi oke, and drizzle the vinegar mixture over the rice. Using a rice paddle or wooden spoon, slice and fold the rice to coat each grain while fanning or allowing it to cool to near room temperature. The rice should be sticky and slightly glossy.
For assembly & garnish
- 5
Prepare nori
If desired, lightly brush the nori sheets with 1/4–1/2 tsp olive oil and toast them briefly in a dry skillet over medium heat (15–30 seconds per side) or under a broiler for a few seconds to warm and crisp. Cut each full nori sheet into 4 equal rectangles (so two sheets yield 8 pieces) to make individual bruschetta-style sushi bites.
- 6
Form rice bases
Wet your hands lightly with water (and a tiny splash of rice vinegar to prevent sticking), then take about 2 tablespoons of prepared sushi rice and press gently into a compact oval or small rectangle about 2 inches long on each nori piece, leaving a 1/4-inch border around the edges so nori stays crisp.
- 7
Top with bruschetta
Spoon about 1 to 1 1/2 tablespoons of the tomato–garlic–basil mixture onto each rice-topped nori piece, letting any excess juice drain off so the nori doesn't become soggy. Be careful not to overload—compact mound is ideal.
- 8
Finish and serve
Sprinkle each piece with a pinch of toasted sesame seeds and a few microgreens or small basil leaves. If desired, finish with a very light pinch of coarse sea salt. Arrange on a platter and serve immediately so the nori stays crisp. These make about 8 small bruschetta-style vegetarian sushi bites.