Tempeh Maki

Ingredients

• 2 cups sushi rice, cooked
• 8 ounces tempeh
• 1 carrot, julienne
• 1 daikon, julienne
• Toasted sesame seeds
• Wasabi paste or hot sauce
• Nori seaweed sheets

Tempeh Marinade Ingredients

• 3 T soy sauce
• 2 T water
• 2 t wasabi paste
• 1 t sesame oil
• 1 t cumin
• 1 t freshly grated ginger

Directions

  1. Cut tempeh into ½” strips and steam for 15 minutes.
  2. Transfer tempeh to baking dish and arrange flat. 
  3. Combine marinade ingredients and pour over tempeh.
  4. Refrigerate overnight or for as long as possible.
  5. Bake tempeh at 350 for 20 minutes turning once.
  6. Lay a nori sheet on sushi mat shiny side down and spread a thin even layer of rice on nori leaving 1 inch at far end.
  7. Place tempeh strips about 1/3 of the way down.
  8. Layer daikon and carrot, or any other filler of choice, a line of wasabi or hot sauce and toasted sesame seeds.
  9. 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 topside until you have a perfect roll.
  10. Cut into 1/2 inch pieces and enjoy.

Practice makes perfect!

http://www.tempehgirls.com/


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