spicy tempeh nori rolls

Updated at: Thu, 17 Aug 2023 11:26:29 GMT

Step 1

Combine the rice plus 1 1/4 cups of cold water in a heavy bottomed, 2 quart pot or saucepan with a lid. Bring the water to a boil over high heat and stir the rice just once. Lower the heat to low, cover the pot, and cook the rice for 20-22 minutes. Cook until the rice is completely tender and all the liquid has been absorbed. Empty the hot rice into a large glass or ceramic mixing bowl. Sprinkle with the rice vinegar, maple syrup, and salt. Use a wooden spoon or rice paddle to gently fold the vinegar into the hot rice. Taste the rice: it should have a mellow “seasoned” vinegar flavor with a hint of sweetness. It if tastes too bland, add an additional dash of vinegar and mix. Cover the hot rice with plastic wrap and set aside to cool while preparing the filling. Sushi rice should be a little warm when you work with it (never ice cold) and have a hint of warmth when eaten (so, always prepare sushi rice just prior to serving rolls)

Step 2

While the rice is marinating, dice the tempeh into 1-inch cubes. Place a small saucepan, cover with 2 inches of water, cover the pot, and bring to a boil. Simmer the tempeh for 3 minutes, then drain. Transfer the tempeh to a mixing bowl and crush the cubes a few times with a fork. Add the mayonnaise or source of fat and chile sesame oil and mash into a chunky salad; taste and add more chile sesame oil if desired.

Step 3

in a shallow cup, combine 1/3 cup of water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to assemble the nori rolls. Remember, your first attempt at shaping a roll may suck (but still taste great), and you’ll get better with practice.

Step 4

1. Place a nori sheet on a bamboo mat. Moisten your hands with the vinegar mixture, scoop a scant 1 cup of rice into your hands, and gently pat it together, like forming a loose snowball. Gently yet firmly pat onto the bottom two thirds or so of your nori sheet. Spread the rice to the very edges of the nori roll. The layer of rice should be less than 1/3 inch thick.

Step 5

2. Place about 1 1/2 tablespoons of Spicy Tempeh, three strips of avocado, and some scallion strips across the center of your rice, laying or spreading them horizontally to each side of the nori to create a strip of filling about 1 inch wide - the less filling, the easier the sushi will be to roll. You’ll figure it out.

Step 6

3. Pick up the may and gently roll up that sushi, starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you’ve reached the seaweed only end, pat the dry nori gently with a little bit of vinegar water to seal the roll. Gently press the length of the roll a few times with your hands to seal it all up.

Step 7

4. Slice your roll into 1 inch pieces with a very sharp, serrated knife. Arrange on a decent looking platter and serve with little dishes of soy sauce, prepared wasabi, and some slivers of pickled ginger.

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