Slice tomatoes in half lengthwise. Fill a sauce pan about half way with water and bring to a boil. Place tomato slices in boiling water and allow to cook for 3-4 minutes. Remove from pan with a slotted spoon or tongs and place into a bowl of ice cold water. This will stop the cooking process and loosen the tomato skins. Peel the tomatoes and use a spoon to scrape out the seeds. Layer the seedless tomato halves on top of one another and slice them in half lengthwise. Add the tomato segments to the bowl along with the sesame oil and seaweed salt. Gently stir until evenly coated with seasonings. Set aside and allow to marinate for at least 30 minutes.
To assemble, evenly portion rice, carrots, cucumbers, and avocado slices in two bowls. Add even portions or the vegan salmon, or marinated tomatoes, to each bowl, and drizzle with dressing. Add sesame seeds and roasted nori sheets for garnish. Feel free to add or substitute the vegetables and dressings of your choice in this dish.
* Seaweed salt can be substituted for 1 Tbsp of soy sauce and 2 Tbsp of dulse or kelp flakes.