Spicy Tempeh Roll
Prep time
Total time
Save the fishies! Eat this spicy tempeh roll instead! Recipe inspired by Veganomicon.
Serves: 8
  • For the Spicy Tempeh
  • 1 8-oz pkg. tempeh
  • ¼ cup vegan mayo
  • 1 tsp. hot pepper sesame oil
  • 1 tsbp. green onion, chopped
  • 4-6 tsp. Srriracha
  • For the Sushi Rice
  • 4 cups cooked sushi rice, prepared according to directions
  • 2½ tbsp. rice vinegar
  • 1½ tsp. sugar
  • Everything Else
  • 8 sheets nori seaweed
  • black sesame seeds
  1. Add sugar and rice vinegar to prepared sushi rice and cover with plastic wrap until ready to use.
  2. Cut the tempeh into 1 inch cubes and steam for 10 minutes.
  3. Mix together the vegan mayo, hot pepper sesame oil, green onion and Srriracha. Reserve 1 tablespoon to use as garnish.
  4. Add the mashed tempeh to the remaining spicy mayo and mix well to create the spicy tempeh filling.
  5. Cut a sheet of nori in half and cover it with about ¼ inch of sushi rice.
  6. Place a piece of plastic wrap on top of the sushi-covered nori and flip it over so that the covered side of the nori is face down on top of the plastic wrap. Line up the bottom edge of the nori (and plastic wrap) with the bottom edge of the sushi mat.
  7. Place a small amount of spicy tempeh filling along the middle of the nori.
  8. Using the mat, begin to roll the sushi. As you roll, be sure to peel away the plastic wrap so it doesn't get caught in your roll.
  9. Once completely rolled, unwrap the sushi roll and roll in black sesame seeds.
  10. Using a sharp, serrated knife, cut the roll into 1-inch pieces.
*Fill a bowl with ⅓ cup of water and 1 tbsp. rice vinegar and keep near your workstation. Dipping your fingers in the mixture will help prevent the rice from sticking to your hands.
*Not up for making 8 sushi rolls? Create a deconstructed spicy tempeh roll by serving leftover rice and spicy tempeh filling in a bowl with avocado.
Recipe by MORE. at http://www.moreveganblog.com/2014/03/16/spicy-tempeh-roll/