1 cup sushi rice
2 tablespoons rice vinegar(do not use regular white vinegar)
1 teaspoon sugar
Spicy tempeh filling:
½ (4 ounce) package tempeh
2 tablespoons prepared vegan mayonnaise or Silken Mayo Dressing
½-1 teaspoon hot chili-sesame oil
4 sheets nori seaweed
1 scallion, sliced into ¼ inch-wide strips
1 tablespoon toasted or black sesame if used inside roll, or ¼ cup if used as a coating for inside-out rolls
In a heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 1½ cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.
Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap, and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold)
its ready to work with.
While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.
Fill a shallow cup with about ½ cup of water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:
1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cup's worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be a ¼ inch thick at the most and least.
2. Place a small amount of the filling across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling-the less filling, the easier the sushi will be to roll. Aim for about 1½ tablespoons of Spicy tempeh, three strips of avocado, and some scallion strips. You'll figure out.
3.Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you've reached the seaweed-only end, pat gently with a little bit of vinegar water to seal the roll.
4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That's it! Make a hundred of'em.
Variation
Pear and Tempeh Roll: Substitute ½ recipe (about 1½ cups) of Creamy Asian Pear and Tempeh Salad for the spicy tempeh filling.
Elephant Roll: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.
"Yamroom" Roll: For each roll, fill with tablespoons of mashed sweet potato, 1 to 2 dried or fresh shiitake mushrooms simmered in ½ cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.
Spinach Sesame: Lightly steam ½ pound of well-washed, fresh spinach, squeeze to remove and excess water, and chop finely. Toss with 1 teaspoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls.
Inside out rolls
Maybe you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.
Simply prepare your nori roll as directed, spreading the seasoned rice onto about two thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slid your hand underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion... flip everything upside down. Remove the bamboo mat from underneath and place on your countertop. Place the nori and rice-plastic wrap side down-on the mat. Place fillings as usual on the edge without the rice underneath it. Then , carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.
For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper. Terry recommends you just pour whatever it is you're rolling your sushi in into a shallow large dish and just drop your inside-out rolls into it as you work.
Makes four rolls and takes about 40 minutes.
From:
Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap, and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold)
its ready to work with.
While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.
Fill a shallow cup with about ½ cup of water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:
1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cup's worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be a ¼ inch thick at the most and least.
2. Place a small amount of the filling across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling-the less filling, the easier the sushi will be to roll. Aim for about 1½ tablespoons of Spicy tempeh, three strips of avocado, and some scallion strips. You'll figure out.
3.Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you've reached the seaweed-only end, pat gently with a little bit of vinegar water to seal the roll.
4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That's it! Make a hundred of'em.
Variation
Pear and Tempeh Roll: Substitute ½ recipe (about 1½ cups) of Creamy Asian Pear and Tempeh Salad for the spicy tempeh filling.
Elephant Roll: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.
"Yamroom" Roll: For each roll, fill with tablespoons of mashed sweet potato, 1 to 2 dried or fresh shiitake mushrooms simmered in ½ cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.
Spinach Sesame: Lightly steam ½ pound of well-washed, fresh spinach, squeeze to remove and excess water, and chop finely. Toss with 1 teaspoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls.
Inside out rolls
Maybe you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.
Simply prepare your nori roll as directed, spreading the seasoned rice onto about two thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slid your hand underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion... flip everything upside down. Remove the bamboo mat from underneath and place on your countertop. Place the nori and rice-plastic wrap side down-on the mat. Place fillings as usual on the edge without the rice underneath it. Then , carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.
For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper. Terry recommends you just pour whatever it is you're rolling your sushi in into a shallow large dish and just drop your inside-out rolls into it as you work.
Makes four rolls and takes about 40 minutes.
From:
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