This recipe was made for my daughter who loved spicy tuna rolls but is a vegan now so she doesn’t eat them anymore. Like many favorite foods, there are great vegan alternatives that don’t harm animals or fish. These rolls are so easy to make, delicious and healthy.
- 1 1/2 cups sushi rice or short grain rice (white or brown)
- 1/4 cup rice vinegar
- 1 Tablespoon sesame oil
- 1 package tempeh (about 8 oz.)
- 1/2 cup vegan sour cream or store-bought vegan mayonnaise
- 1 ripe avocado cut into strips
- 1 bunch green onions finely chopped (discard white part at end)
- 1 Tablespoon hot chili sauce
- 8 sheets nori seaweed
- pickled ginger for garnish
- Add rice to 2 1/2 cups water and cook. I use a rice maker.
- Steam tempeh in a double boiler for 10 minutes.
- Cut vegetables.
- When tempeh is done steaming put in small bowl. Break into pieces with a fork add vegan sour cream or mayonnaise and hot chili sauce and combine.
- When rice is done cooking add rice vinegar and sesame oil, mix. Try to fluff the rice with a rice paddle or spatula so that it cools down but is still warm and mixes well with vinegar.
- Place nori rough side up on a bamboo mat(available in most Asian markets) or rip off a piece of plastic wrap roughly 12″ long. I prefer to wrap the bamboo mat in a paper towel and plastic wrap so that it’s easier to clean.
- Place about 3/4 cup of rice on bottom 2/3rd of nori. Flatten so that it’s evenly dispersed.
- Using the bamboo mat or plastic wrap carefully roll up from rice topped end. Roll firmly to keep the roll together when you get about 2″ from seaweed end dampen your finger tip with water and wipe to seal end. Place roll seal-side down on cutting board and finish making the rest of the rolls. When done use a serrated knife to cut rolls into 1.5″ logs. Place on serving plate. Garnish with wasabi and pickled ginger.