Tempeh Sushi with Miso Dipping Sauce
Makes about 4 long sushi rolls!
Anyone else a sushi fan? Sushi has become a staple in my house hold, it is super nourishing can be packed with close to any ingredient you have on hand and when made in bulk can be prepped for extra lunches or snacks for the week!
Like always.. I am for lots and lots of colour! Ensuring not only and adventure for your taste buds but lots of accessible vitamins and minerals for your body to thrive off! This plant based recipe includes the essentials.. complimentary plant based proteins, fats and lots of fibre.. plus a little ferment from the kraut!
Like I always say, get creative! There is never a wrong or right way to approach what a recipe includes! I’d love to see your creations also so don’t forget to share! Happy Cooking!
2 cups cooked brown rice
3 tbsp chia seeds
1/4 cup Apple Cider Vinegar
1 jar of Peace Love and Vegetable Sauerkraut
1 medium sized cucumber sliced into small sticks
1 medium sized carrot sliced into small sticks
1 medium sized capsicum sliced into small sticks
1 pack of chickpea tempeh (optional) finely chopped
1 medium sized avocado sliced
1 pack of organic sushi seaweed
1 small knob of ginger
1/4 cup tamari
Bamboo Sushi mat
1/2 cup tahini
1 tbsp organic miso paste
1 tbsp sesame oil
1 garlic clove
1 tbsp tamari
1/3 cup water
1/2 tsp maple (optional)
squeeze of lemon
Sushi Roll Method:
Prepare all ingredients as directed
Marinate tempeh in 1/4 cup tamari and 2 tsp grated ginger and set aside
To make the sushi rice, add your chia seeds to the slightly warmed just cooked rice plus a 1/4 cup of apple cider vinegar
Combine well and set aside for the chia seeds to combine with the rice until you are ready to roll!
To make the dressing simply combine all ingredients int a blender or food processor, taste to season to your liking!
If too thick don’t be afraid to add a little water!
Lay your sushi sheet shiny side down on your sushi mat.
Evenly spread the rice along the sheet leaving around 1cm from the start of the sheet closest to you and then approx 5cm on the opposite end of the sushi sheet with 0.5cm either side. (Refer to photos if confused)
You want about a 0.5cm even spread thickness of the rice!
Layer each ingredient horizontal to you, stacking each ingredient close to the next! (again refer to the photos for some inspo). Be mindful not to over fill the roll as it may burst when rolling!
Once you have added all the ingredients, just like a wave rolling in the ocean, with the help of the sushi mat begin to roll over the ingredients with a pull and tuck method as you roll!
This ensures that the ingredients are tucked in nicely. Release the mat a little then continue to roll and tuck.
When getting to the end of the sushi sheet, using a wet finger dab the end of the sheet with some water to allow the roll to stick together.
Ensure once finally squeeze and tuck then you have your roll!
Set aside and repeat with remaining ingredients
Once you have rolled your sushi, use a sharp knife to cut into rounds!
Serve with your miso dressing and a sprinkle of sesame seeds!
Alternatively you can mix up this recipe and turn this into an open sushi roll bowl! Simple place each individual ingredients in your bowl! Chop up your sushi sheet into and desired shape and sprinkle on top!