VEGAN "TUNA" TOMATO SASHIMI

5 Roma tomatoes

4 tablespoons soy sauce

2 tablespoons ponzu

Dash of togarashi

1/2 teaspoon ground nori

1/2 teaspoon prepared wasabi

1/4 teaspoon fresh minced ginger

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Bring a pot of water to a boil.  Wash the tomatoes and score the skin carefully in a full circle starting at the stem end. Prepare a bowl of ice water to shock the tomatoes after cooking.  Blanch the tomatoes for around a minute or until you see the skin lifting from the flesh. Remove the tomatoes from the boiling water and shock them in the ice water for two minutes.  Take them out of the ice water and remove the skin and core.  Cut down one side of the tomato and open it up.  Remove the seeds and cut into slices.  Save the insides for a quick poke. Mix the remaining ingredients in a medium bowl and marinate the tomato slices for 15 minutes or until ready to serve.  Be creative, you can make rice bowls, nigiri, poke... have fun with it!