Ingredients
⅓cuporganic tempeh,cut into thin strips
⅓cupsoy sauce
1medium carrot,grated
¼head purple cabbage,grated
3nori,sheets toasted
black rice,cooked according to package directions, and cooled
½cupavocado,thinly sliced lengthwise
⅓cupenglish cucumber,seeded, cut into thin strips
⅓cupcashews,coarsely chopped
water,for sealing
3tbspolive oil
¼cuplime juice
3tbspmaple syrup
2tspwhite miso paste
2tspblack sesame seeds
1tspginger,fresh, grated, optional
bamboo sushi mat,optional
Preparation
In a medium bowl, pour the soy sauce over the tempeh. Set aside to marinate for at least 25 minutes.
While the tempeh marinates, prepare the rest of the ingredients.
Heat a medium nonstick pan over medium-high heat. Add the marinated tempeh strips.
Cook for 1 to 2 minutes on each side, until golden brown and lightly charred. Remove from the pan and set aside to cool.
In a medium bowl, toss together the carrot and cabbage.
Lay a sheet of toasted nori, shiny side down, on the bamboo mat or clean work surface.
Pat about ¼ of the rice evenly over the nori, leaving about a 1/2 inch of space at the top.
Layer a few slices of avocado over the rice toward the bottom of the nori sheet.
Top with cucumber, carrot-cabbage mixture, tempeh, and chopped cashews.
To close the sushi roll, brush a bit of water across the empty edge of the nori.
Using both hands, roll the filled end of the nori sheet over onto itself, carefully tucking all of the ingredients inside.
Continue rolling until the nori sheet covers the rice and seal with the damp edge. Repeat with remaining nori sheets and fillings.
With a sharp knife, cut each roll into 6 to 8 pieces, depending on preference.
In a small bowl, combine the olive oil, lime juice, maple syrup, miso, sesame seeds, and ginger, if using. Whisk to combine.
Serve the sushi rolls with the sauce for dipping.
