Tempeh Sushi Rolls

Instructions

Step 1. Cook & Season the Rice 

• Soak short-grain rice for 20–30 minutes, drain, add 270g water, and cook. 

• While hot, gently fold in the sushi vinegar using a slicing motion with a spatula to avoid mashing grains. Cover with a damp cloth and cool to room temperature. 

Step 2. Slice, Pan-Fry & Prep Fillings 

• Slice the pre-marinated tempeh into thin matchsticks first. 

• Pan-fry the tempeh strips in a skillet, pouring the teriyaki sauce directly into the pan as you fry so every piece gets beautifully glazed and cooked through. 

• Slice the deseeded cucumber and pickled carrots into thin matchsticks to match. 

Step 3. Assemble & Roll 

• Place nori smooth-side down. Spread a thin layer of rice evenly over it, leaving a 1–2 cm border at the top and bottom. 

• Layer fillings horizontally across the center, stretching from edge to edge. Roll up tightly, using a bamboo mat for even pressure. 

Step 4. Slice & Serve 

• Using a sharp, wet knife, slice the roll into clean, bite-sized pieces. 

Serving Suggestions 

Pairs beautifully with pickled young ginger and [Soyannaise](hyper-link to soyannaise recipe)—a creamy, rich plant-based alternative to traditional mayonnaise. 

Storage 

Best enjoyed fresh. To make ahead, store the rolls whole in an airtight container and slice right before serving to keep the rice from drying out. 

Cooking Tips 

• Handling Sticky Rice: Lightly coat your hands with oil before assembling to prevent rice from sticking. 

• Clean Cuts: Wipe your knife blade with a damp towel after every two slices to ensure clean, sharp cuts.