Ingredients
Scale
- 5 Roma tomatoes washed
- 1 cup fresh baby shrimp, peeled
- 1/4 cup tamari
- 1 tbsp garlic finely minced or crushed
- 1 tbsp fresh ginger finely minced
- 1 tsp sriracha
- 2 avocado diced and mashed
- 1/4 sheet nori torn into fine pieces
- 1 tsp salt
- sesame seeds as garnishment
- ~1 tsp wasabi powder
Instructions
- Wash the roma tomatoes and cut a shallow cross hatch in the top of each. Briefly blanch the tomatoes in boiling water for 1-3 minutes, until the skins start to peel. Remove from boiling water and place in an ice bath.
- While the tomatoes are cooling, combine the tamari, garlic, ginger, nori and sriracha in a mixing bowl.
- Peel the skin from the tomatoes, then slice each tomato into quarters lengthwise. With a sharp knife, remove the seeds from piece and slice into small pieces.
- Marinate the seedless tomato pieces in the tamari marinade.
- Mash the avocado with salt.
- Strain the tamari marinade from the tomatoes. The garlic, ginger and nori will remain with the tomatoes.
- To prep your tower prepare the ring mold by spraying it with bit of cooking spray. (This avoids sticking) Start by putting 1/2 of your avacado mix in the bottom of the ring add shrimp, then another layer of avacado and top with 1/2 of the tomato mix. Repeat for the 2nd ring.
- Gently remove the food ring and top the tower with sesame seeds. Serve with tortilla chips, tamari and wasabi paste. See recipe notes.
Notes
- You can substitute your shrimp for ahi tuna or sushi grade salmon or skip a layer of avacado and do Tuna and Shrimp
- Optional toppings:
- microgreens
- crushed pistachios
- You could also serve with pita chips or another favorite.
- Prep Time: 15-20 mins
- Category: Appetizer, Dinner, Lunch
- Method: Easy
- Cuisine: Asian, Asian Fushion
- Diet: Low Calorie