Spicy Tempeh Roll (Sushi)

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Spicy Tempeh Roll (Sushi)

 

 

prep time: 30 minutes | cooking time: 10 minutes once rice is prepar |

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!

 

Equipment:

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

 

Ingredients

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) - soy

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 "

 

Directions

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.

 

Source: http://www.theppk.com