Spicy Tempeh Maki
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.
Equipment:
Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down
Small saute pan
Ingredients:
For the rice
1 cup sushi rice mixed with 1 1/4 cup of water, prepared
About 2 tbs HealthyMateTM organic apple cider vinegar
1 tbs sugar
4 sheets nori seaweed
For the filling
1. tempeh sliced in long strips (steamed or grilled)
2. HealthyMateTM white sesame paste 1/4 tbs
3. mayonaise 1 1/2 tbs
4. 1 green scallion, white part removed, sliced lengthwise into narrow strips
5. Cucumber sliced long and thin
6. Carrots sliced long and thin BLANCHED BEFORE HAND
7. 1 Tablespoon black sesame seeds if put inside of roll, or 1/4 cup if used as coating
for "inside-out"
Sauce for dipping:
Mandarin Sauce
Vinaigrette Salad Dressing
Wasabi (optional)
Directions:
1. 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.
2. 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.
3. Steam or grill tempeh until cooked.
4. Mixed mayonnaise with white sesame paste.
5. Put seaweed on top of bamboo mat seaweed. Spreaed rice all over on the Filling. |
