Spicy Tempeh Roll
Submitted by
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| prep time: 30 minutes | cooking time: 10 minutes once rice is prepar | makes 4 rolls |
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| 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. |
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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)
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.
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Reviews (add your own)
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| c wrote on Wednesday May 05th, 2004 11:58 AM |
 four soybeans |
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Sooo good. I made a roll with this filling, a strip of cucumber, and some perfectly ripe avocado. Best eaten dipped in favorite dipping sauce and slathered with wasabi paste. |
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| denise wrote on Tuesday September 07th, 2004 12:59 PM |
four soybeans |
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The tempeh gives the perfect nutty flavor accompanied with the spicy sesame chili oil. Perfect mixture of flavor and texture! |
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| baypuppy wrote on Friday April 15th, 2005 03:41 PM |
four soybeans |
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I made the filling for my sushi last night. YUMM! I never really liked past expiriances with tempeh, but this was good. The texture of the filling goes well with the rice. I added more hot chili oil, avacado, and wasabi and it was great. |
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| Lrainehill wrote on Thursday November 17th, 2005 09:39 AM |
 three soybeans |
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Flavor is great -- but I cannot for the life of me learn to roll good sushi!!! Aaaagh! I've been vegan for four years now and I still buy vegetable sushi from the local grocer, even though I've bought the mat and sushi rice to make it at home. (sigh) |
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| Andrea wrote on Monday September 25th, 2006 05:27 PM |
four soybeans |
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This was my first attempt at sushi. It was so good, and so easy to make! I may never pay for expensive sushi from the supermarket again! |
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| chris wrote on Sunday October 22nd, 2006 10:19 AM |
four soybeans |
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This was delectable! It even won over my canivore of a husband. He asked me to make them again got a small get together with his carnivore family too! It's even better with a generous shake of togarashi (Japanese chili powder) on each one. |
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| chris wrote on Sunday October 22nd, 2006 10:22 AM |
four soybeans |
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This was delectable! It even won over my canivore of a husband. He asked me to make them again got a small get together with his carnivore family too! It's even better with a generous shake of togarashi (Japanese chili powder) on each one. |
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| Hipflygirl wrote on Thursday December 14th, 2006 06:46 PM |
four soybeans |
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I just made these rolls this afternoon and tried not to eat them all by myself!! I did not have any chili oil so I used a teaspoon of vegetable oil and Japanese red pepper (made with red peppers, dehydrated citrus peel, sesame seeds, dried seaweed). I also added a teaspoon of powdered ocean kelp. They were sooo yummy!! Thank you Isa for such a wonderful lunch idea. I will make again as appetizers for my next party!! |
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| Jojo wrote on Saturday December 16th, 2006 07:49 AM |
four soybeans |
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I,ve been enjoying this recipe on numerous occasions for over a year now and have never left my review. All I have to say is that I,m still drooling!! |
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