Ingredients: |
Ingredients: Sushi Rice:
1 cup Sushi rice
2 tbsp. rice vinegar
1 tsp. sugar
Tempeh filling:
1/2 (4 oz.) package tempeh
2 tbsp. vegan mayonnaise
0.5 tsp. hot chile-sesame oil
4 sheets nori seaweed
1 scallion, slice into long strips
1 ripe avocado, peeled & sliced into long narrow strips
1 tbsp sesame seeds
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Directions: |
Directions:Rice:
In a larger pot or saucepan (with a lid!) add rice and 1.25 Cups cold water. Boil and stir well just once, lower heat to simmer, cover and simmer for 20-22 minutes. The rice should be tender and liquid absorbed, remove from heat and empty into a large bowl. Sprinkle rice with vinegar and sugar & mix thoroughly. Cover and let cool for 15 minutes. It is easiest when still slightly warm.
Meanwhile, prepare the filling by steaming the tempeh for 2 or 3 minutes and chop into small cubes. Mix in a small bowl the tempeh cubes, mayonnaise, and chile oil. Mash well and add more chile oil if you like a spicy one.
Roll 'em:
Fill a small bowl with a few inches of water and a splash of rice vinegar for finger dipping. Place nori sheet on bamboo mat and cover bottom 3/4 of nori sheet with 1/4 inch of rice. Next create a small line across the center of the rice with the filling for easy rolling. Leave the uncovered nori end until last and begin rolling with the bamboo mat, keeping firm pressure to make a nice roll. At the end, dab a bit of vinegar water on the blank nori paper end and fold it over to seal it. We like to set aside a few rolls, even for next day lunch, and cut them into 1 inch slabs when ready to serve. |
Personal
Notes: |
Personal
Notes: For sushi we like to have all the details: wasabi or wasabi powder, pickled sliced ginger, bamboo sushi rolling mat, chopsticks and apparently shoyu (Japanese soy sauce) is quite nice too!
Substitutions work well. Like steamed spinach with sesame seeds, mashed sweet potatoes with mushrooms, peanuts & avocado or whatever you've got.
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This recipe for Tempeh Sushi Rolls is from