Made half veggie/half fish sushi for my wife’s student workers. Zucchini nigiri, tomato nigiri, maguro nigiri and some spicy roll with the leftovers.

Tomato nigiri really stole the show tbh. Peeled and cored tomato, slow cooked in soy and rice vinegar, topped with lemon oil and furikake, formed after cooling. Wow! Incredible flavor, but very hard neta to work with. It holds a lot of moisture, so had to be pressed gently before forming, and wetness was an issue. The pieces that came out were dynamite, though.

Zucchini is scored, pan seared and brushed with "sushi sauce". The scoring helped it to lay better on the rice and not need a nori wrap, cutting it to the right thickness was also critical. Will use thickest setting on my mandolin next time.

Maguro nigiri was scored, marinated in soy/mirin before forming.

First time that I thought I was getting fast at nigiri. I went from 2 minutes a piece down to 45 seconds a piece by the time I was done with the last ones.

I always make some veggie sushi at my gatherings because there's always at least one vegan/veg person. Getting better.