Makes 4 rolls
These rolls have a succulent meaty texture thanks to tempeh, which not only tastes awesome but is high in fiber and a complete protein! Use our sushi tips to ensure perfect rolls.
Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down in
Small saute pan
Tongs, if you are going to be roasting the nori
For the rice
1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions
About 2 Tbs Rice vinegar (do not use regular or any other kind!)
1 tsp sugar
4 sheets nori*
For the filling
1/2 package tempeh (4 oz)
1/4 teaspoon sesame hot chili oil or to taste
1 1/2 Tablespoons vegan mayo
1 green scallion, white part removed, sliced lengthwise into narrow strips
1 Tablespoon black sesame seeds if put inside of roll, or 1/4 cup if used as coating for “inside-out”
For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.
Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 tsp. sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it’s ready to work with.
Meanwhile prepare the filling
Steam and cover tempeh in a small saute pan with enough water to cover it till tender & not bitter (about 10 minutes). Mash with mayo and sesame chili oil
to taste. Layer with scallion, sprinkle with sesame, or make inside out roll if feeling Iron Chef tonight
*If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.