Chef Christoforos Peskias turned rice-stuffed tomatoes inside out and came up with something that resembles sushi topped with tuna. He forms rectangular "sushi" using a special mold; we found that a scoop works well for the home cook.
Active time: 45 min Start to finish: 4 hr
Cooks' notes:
• Roasted tomatoes and tomato sauce can be made 1 day ahead and chilled separately, covered. Bring to room temperature before proceeding. • "Sushi" can be assembled 6 hours ahead and kept, covered, at room temperature. *Available at Asian markets, many supermarkets, and Uwajimaya (800-899-1928). **Available at many cookware shops and oxo.com.
