b'TO M ATOT U N A C H I R AS H I vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTrice cookerO C E A N S A L A DOcean salad is commonly found here in Hawaii, but it nearly always contains I N G R E D I E N T S soy sauce and therefore gluten. Here is a gluten-free version, as well as a neat 1 oz green wakame seaweed1 oz red dulse seaweed preparation of tomato that has a silky texture and umami-packed flavor.2 c cold water2 Tbsp tamari soy sauce O C E A N S A L A D D I R E C T I O N SPlace the dry wakame and red dulse seaweeds in a bowltsp grated ginger and cover with the cool water. Stir and set at room temperature for about 1 hour. tsp red pepper flakes When completely soft, drain the liquid, squeezing to remove the excess. In a separatetsp wasabi powder bowl place the tamari, agave syrup, rice vinegar, grated ginger, red pepper, wasabi 2 Tbsp agave syrup powder, and sesame oil. Whisk them and pour over the seaweed, then stir to combine. 2 Tbsp rice wine vingar Cut the green onions into thin slices. Add the sesame seeds and and green onion3 Tbsp sesame seeds and mix to combine. Place into refrigeration and let stand for at least 30 minutes.1 tsp sesame oil3 stalks green onion T O M AT OT U N A D I R E C T I O N SCut off four equal slices of the Roma tomatoes,removing all the seeds. Place each slice, skin side down, on the cutting board.T O M A T OT U N AWith a sharp knife, carefully remove the thick flesh of the tomato from the skin.I N G R E D I E N T S3 Roma tomatoes, Combine the liquid aminos, tamari, and coconut oil in a bowl. Whisk to combine.medium Place the skinless tomato pieces into a ziplock bag, then pour half of the mixture into 2 Tbsp Bragg Liquid Aminos the bag. Carefully remove the air from the bag and seal tight. Place the bag onto a plate and place a second plate on top. Place something heavy on top of that plate to press 3 tsp tamari the tomato and flatten it in the marinade.1 tsp coconut oil72 winter'