RecipesVegan

Tempeh Maki

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Inspired by the beauty and simplicity of Asian food. These Tempeh Maki rolls are simple yet complex and delicious!

• 2 Cups sushi rice, cooked
• 8oz. Package tempeh, cut into 1/2 strips and steamed for 15 min, marinated and baked
• 1 Carrot,  julienne
• 1 Daikon,  julienne
• Toasted sesame seeds
• Wasabi paste or hot sauce
• Nori seaweed sheets

 

Marinade

• 3 T soy sauce
• 2 T water
• 2 t Wasabi paste
• 1 t Sesame oil
• 1 t Cumin
• 1 t freshly grated ginger

 

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Cut tempeh into 1/2 inch strips and steam for 15 minutes. Transfer tempeh to baking dish and arrange flat.  Combine marinade ingredients and pour over tempeh. Refrigerate overnight or for as long as possible. Bake tempeh at 350 for 20 minutes turning once.

Lay nori wrap on sushi mat shiny side down and spread a thin even layer of rice on nori leaving 1 inch at far end. Place tempeh strips about 1/3 of the way down, two layers are great too.
Layer daikon and carrot or any other filler of choice and a line of wasabi or hot sauce and toasted sesame seeds.

Roll the nori around the filling squeezing tight to form the maki roll letting out the sushi mat a bit at a time on the top side till you have a perfect roll. Cut into 1/2 inch pieces and enjoy.
Practice makes perfect!

 

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7 Comments

    1. No you don’t soak them, just lay them on whatever you’re using to wrap them, add rice (be sure to leave about an inch whutiot rice to have it stick) and stuff, then roll. When you’re done and have a sushi roll, moisten the end of the nori to make it stick then lay seam down. We use a sushi wrapper’ it’s like small strips of bamboo tied together, then wrap it in saran wrap to keep it from clinging.

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