2. Cut carrot, cucumber, avocado and capsicum into thin sticks. Once rice is cooked, place into a large shallow dish or bowl. Fluff with a fork, stir through 1/3 cup sushi seasoning. Allow to cool enough to handle.
3. Slice tempeh and coat with 1 tbsp sushi seasoning, 1 tbsp sesame oil and 1 tbsp soy sauce. Heat a frypan over high heat, cook tempeh for 2-3 minutes on each side, or until warmed through.
4. Lay 1 nori sheet, shiny-side down, across bamboo mat (see notes). Wet fingers, spread a thin layer of rice across sheet, leaving a strip on the far side uncovered. Lay tempeh and vegetables across rice, from one side to the other.
5. Starting with the edge closest to you, pick up the mat and roll forward. Press gently, wrap nori around rice and filling. Repeat with remaining rolls, cut into 3cm slices.
6. Serve sushi rolls with soy sauce for dipping, sprouts and any remaining vegetables served on the side.
Did you know you can easily make sushi rolls using baking paper instead of a bamboo mat (if you don't have one?) Check out our ‘tip of the week’ video on Facebook or Instagram on how to make a great sushi roll!
Assemble ingredients as a rice bowl with nori crumbled on top as an alternative to sushi rolls.
continental cucumber 1/2
red capsicum 1
sushi seasoning 100 ml
tempeh 2 x 200g
nori sheets 1 packet
snow pea sprouts 1/2 punnet
From your pantry:
sesame oil, soy sauce, (bamboo mat or baking paper)