Tomato "Chirashi" (Scattered Sushi)

A few days ago, I had about a pound of gorgeous heirloom tomatoes from the CSA that were about to expire pretty soon. I just so happened to be reading Shape and they had an article on tomato recipes. Even though Shape isn't exactly high on my list for recipe sources, this one appealed to me. Tomato sushi??? What an odd mix of flavors.

I made the recipe as written, except that I didn't have any scallions. It tasted like sushi rice with fresh tomatoes with a nice vinegar dressing. It was delicious and a good way to use up those tomatoes!

Tomato "Chirashi" (Scattered Sushi)
Serves 4
Prep Time: 10 minutes
Total Time: 1 hour

2 1/3 cup water
1 cup short-grain brown rice
1 T sugar
1 T rice vinegar
1/3 tsp coarse salt
1 lb tomatoes in different shapes, sizes, and colors
2 scallions (white and green parts), trimmed and thinly sliced
2 T reduced-sodium soy sauce
1 T mirin
1 tsp grated fresh ginger
1 tsp toasted sesame oil
2 tsp toasted sesame seeds

In a large saucepan, bring water to boil. Stir in rice; reduce heat to low, cover and simmer for about 40 minutes or until rice is tender. Turn off heat and let pot rest, covered for 10 minutes. [I just cooked the rice in my handy rice cooker - MUCH EASIER]

Meanwhile, whisk together sugar, vinegar, and salt for about 2 minutes or until sugar has dissolved completely.

Transfer warm rice to a large bowl. Drizzle a little vinegar mixture over rice and cut across rice using a wooden rice paddle or spoon. Continue drizzling and cutting, then gently scoop paddle under rice and turn over a few times to evenly distribute mixture. Divide rice among four shallow bowls.

Cut large tomatoes into wedges and halve cherry, pear and/or grape tomatoes. Divide evenly among bowls of rice and top each with scallion.

Whisk together soy, mirin, ginger and sesame oil. Drizzle an even portion over each bowl of chirashi and garnish with sesame seeds.