The intense mushroomy flavour of tempeh and the seasoned rice make a great combination for an awesome tasty vegan sushi meal.
Prep Time25 minutesmins
Cook Time30 minutesmins
Total Time55 minutesmins
Course: Appetiser, Main Dish
Cuisine: Fusion, Japanese
Keyword: tempeh sushi, vegan sushi recipe
Servings: 4rolls - 24 sushis
Author: Teenuja Dahari - veganlovlie.com
Ingredients
For the sushi rice:
250gsushi rice
40mlmirinor rice vinegar
1 1/2tablespoondemerara sugar
1/2teaspoonsalt
For the filling:
1courgette
1avocado
250gtempeh blockor make your own tempeh, see notes
3tablespoonssoy sauce
1 - 2tablespoonsvegetable oilfor pan frying
Instructions
Prepare the rice:
Wash rice until water runs clear (or almost).
Place in a deep pan and add water. Place your finger in the water so that it is only touching the rice, the water level should be at the first knuckle. (This is the correct amount of water to use) Boil the sushi rice until cooked but not mushy. (All water should be absorbed).
While rice is boiling you can prepare the seasoning. Add sugar and salt to the miring and warm on a gentle heat until sugar completely dissolves. Remove from heat and set aside to cool.
Spread rice on a large plate, pour on the mirin while mixing with a spatula. As you are mixing the (still hot) rice with the mirin, fan it to cool it down. Fan and fold in the mirin. Keep doing this process until all is well mixed and rice has completely cooled.
Prepare the filling ingredients: (you can do this while the rice is boiling).
Prepare the tempeh
Cut the tempeh in long strips (defrost or steam tempeh beforehand if using frozen). Marinade in the soy sauce and lightly pan fry with 1 - 2 tablespoons oil. They will be done relative quickly, once they get a golden coating.
Cut the courgette in julienne.
Cut avocado in half, remove the stone, then peel them. Cut into long strips. (Avocados should be more on the creamy texture than firm, so use ripe ones preferably).
Make the rolls:
Lay the sushi mat on a chopping board. Place a sheet of nori.
Cover with a layer of rice.
Lay the courgette, avocado and tempeh strips in a line on the side closer to you.
Roll using the mat, make sure you tuck in the ingredients properly with the first turn.
Dab the other end of the nori with a little water (so that it will stick and close well), then roll completely.
Unroll the mat, cut through the nori roll with a sharp knife. (It helps to get a cleaner cut if you wash the knife after cutting each roll).
Serve with soy sauce, wasabi and pickled ginger.
Notes
Tutorial to make your own Tempeh:How to make Tempeh - Easy Method with Video - https://veganlovlie.com/how-to-make-tempeh-easy-method/Link to Tempeh Sushi recipe - https://veganlovlie.com/yummy-tempeh-sushi-vegan/