October 20, 2008

Spicy Tempeh Roll

by IsaChandra

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.

  • October 24, 2010 at 11:06 pm: Abby

    Great recipe! I put in some yellow pepper into my sushi roll and it was amzing!

  • April 2, 2011 at 9:19 pm: Melissa

    There are not enough comments for this recipe! I just made this for the first time last weekend and already had to make it again. I LOVE this sushi. YUM. My kiddos love it, too.

  • May 1, 2011 at 4:20 am: Angela

    I know this is an old post, but I found the recipe in Veganomicon and I have a question…. I live in a small town in IL and can’t seem to find hot chili-sesame oil. Do you have a suggestion for substitutions? We have a small Asian grocery and they carry hot chili oil…would that work?

    • May 1, 2011 at 4:44 pm: IsaChandra

      Yes, totally. That plus a splash of sesame oil = perfect.

  • May 6, 2011 at 4:29 pm: Angela

    SWEET. Thanks!

  • May 2, 2012 at 9:28 pm: Kacy

    I love this recipe! Now I don’t feel jealous when my BF makes his Spicy Tuna Roll :)

  • August 9, 2012 at 12:27 am: Kristen

    Made this today! They were pretty good. I too couldn’t find Hot Chili Sesame Seed oil so I just combined sesame seed oil and hot oil. It was okay, but I’d like a little more spice factor. Just something I’ll have to tweak next time, my mixture may have been off!

  • January 12, 2013 at 4:11 pm: Amy

    My partner and I made this sushi together the first time we met. We’ve been together since that night, going on four years, have a 2 year old son and get all nostalgic whenever we make this… So, just a note to let you know that your sushi is probably the reason I have such an awesome little family. :) Thanks for being so rad and prolific.

  • February 18, 2013 at 6:40 pm: Leila

    These rolls are so amazing. i prefer to make mine using brown rice. Just be sure to use short grain brown rice. They are a little more difficult to roll, but it is worth it. Also, i use siraacha instead of the hot chili oil. It is addicting.

  • June 4, 2013 at 7:49 pm: allie

    thanks so much for this recipe! We made this, the yamroom roll & some of our own creation. Check out the review at http://adventurebuddiez.blogspoTt.com/2013/06/sushi-bonanza.html?m=1

  • February 23, 2015 at 5:05 am: ansit