Bring a pot of water to boil. Once boiling, cut a slit in the skin of each tomato and then place them in the boiling water. Once you can see the skin peeling away from the tomatoes, remove from water and place in an ice bath.
In a small bowl or Tupperware, whisk together remaining tomato ingredients. Once tomatoes are cool, peel away skins, slice in half and de-seed. Next cut tomatoes into about 20 small pieces, or however big you'd like them for each piece of sushi. Place the tomato pieces in the marinade, stir and then let sit in the fridge while prepping your veggies.
Prepare your veggies... Cut off ends of each zucchini and slice lengthwise with a mandolin. you want the zucchini slices thin enough so they have the flexibility to roll, however not paper thin or they won't hold together well. For the avocado, cut into slices and then each slice into thirds, to create small chunks. The cucumber you will want to peel, cut off ends, cut in half and de-seed, then cut into pieces a little thicker than "matchstick" size and about the same width of the zucchini. If using pea shoots for your micro greens, you will want to cut off some of their stems as well.
Okay, time to roll! To each slice of zucchini, spread with vegan cream cheese. On one end of the zucchini slice, lay 1 piece "tuna", 1 chunk avocado, 2 or 3 cucumber sticks, and a pinch of micro greens. For extra spicy put a dot of Sriracha on top of your veggie pile, but be careful not to do a lot or they gather too much moisture on the inside. Alternatively, you can dot the top after rolling. Now enclose the veggies by rolling your zucchini slice from one end to the other, starting with the side you've loaded up with ingredients. Continue with each piece of zucchini until you run out of either it, or the tomato. Makes about 15-20 pieces. Serve with a dish of tamari or soy sauce, a dot of wasabi, and a small pile of pickled ginger (optional). Enjoy!
