These rolls have a succulent meaty texture thanks to tempeh, which not only tastes awesome but is high in fiber and a complete protein! Use our sushi tips to ensure perfect rolls.
Equipment
Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down in
Small saute pan
Tongs, if you are going to be roasting the nori
Ingredients
For the rice
1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions
About 2 Tbs Rice vinegar (do not use regular or any other kind!)
1 tsp sugar
4 sheets nori*
For the filling
1/2 package tempeh (4 oz)
1/4 teaspoon sesame hot chili oil or to taste
1 1/2 Tablespoons vegan mayo
1 green scallion, white part removed, sliced lengthwise into narrow strips
1 Tablespoon black sesame seeds if put inside of roll, or 1/4 cup if used as coating for “inside-out”
Directions
For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.
Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 tsp. sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it’s ready to work with.
Meanwhile prepare the filling
Steam and cover tempeh in a small saute pan with enough water to cover it till tender & not bitter (about 10 minutes). Mash with mayo and sesame chili oil
to taste. Layer with scallion, sprinkle with sesame, or make inside out roll if feeling Iron Chef tonight
*If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.
Great recipe! I put in some yellow pepper into my sushi roll and it was amzing!
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There are not enough comments for this recipe! I just made this for the first time last weekend and already had to make it again. I LOVE this sushi. YUM. My kiddos love it, too.
[…] I had red peppers, sundried tomatoes, avocado slices, green onions, carrots, and cucumber slices. I also had some shiitake mushrooms and steamed asparagus on the side, and a small batch of buffalo tempeh and a small batch of ranch tempeh spread (inspired by PPK’s Spicy Tempeh Rolls). […]
I know this is an old post, but I found the recipe in Veganomicon and I have a question…. I live in a small town in IL and can’t seem to find hot chili-sesame oil. Do you have a suggestion for substitutions? We have a small Asian grocery and they carry hot chili oil…would that work?
Yes, totally. That plus a splash of sesame oil = perfect.
SWEET. Thanks!
[…] So I searched the internet for a tempeh sushi recipe. I found one on Post Punk Kitchen, one of my favorite vegan food sites! Here’s the recipe:Â http://www.theppk.com/2008/10/spicy-tempeh-roll/ […]
[…] as some meats. Tempeh works well in basic rice and veggie dishes, or in more exotic ones like spicy sushi, so try grilling and frying it with different […]
I love this recipe! Now I don’t feel jealous when my BF makes his Spicy Tuna Roll 🙂
[…] I have the book Veganomicon (which is an awesome book by the way) and I got this recipe from it Spicy Tempeh Roll luckily it is on the Post Punk Kitchen website. I totally suggest trying it […]
[…] lange gedauert bis ich mich endlich an die Spicy Tempeh Nori Rolls aus Veganomicon getraut habe. Da das Rezept auf Isas und Terrys Website zu finden ist, erlaube ich mir ausnahmsweise es ins deutsche zu […]
Made this today! They were pretty good. I too couldn’t find Hot Chili Sesame Seed oil so I just combined sesame seed oil and hot oil. It was okay, but I’d like a little more spice factor. Just something I’ll have to tweak next time, my mixture may have been off!
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My partner and I made this sushi together the first time we met. We’ve been together since that night, going on four years, have a 2 year old son and get all nostalgic whenever we make this… So, just a note to let you know that your sushi is probably the reason I have such an awesome little family. 🙂 Thanks for being so rad and prolific.
[…] much prefer this tempeh version over the fishy one. The recipe is from the Post Punk Kitchen’s Spicy Tempeh Roll. Here’s how I made it. This recipe makes about four […]
These rolls are so amazing. i prefer to make mine using brown rice. Just be sure to use short grain brown rice. They are a little more difficult to roll, but it is worth it. Also, i use siraacha instead of the hot chili oil. It is addicting.
thanks so much for this recipe! We made this, the yamroom roll & some of our own creation. Check out the review at http://adventurebuddiez.blogspoTt.com/2013/06/sushi-bonanza.html?m=1
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WOW!
[…] new recipe to try in February (goal #28) was spicy tempeh nori rolls. This recipe came from one of my favorite cookbooks — Veganomicon by the famed Isa Chandra […]
[…] The recipe comes from the Veganomicon. Â The link is to a PPK version. Â Same author, but the one in Veganomicon is a bit different. Â Once I learned the basics of it, I just make it with whatever veggies I have on hand. […]
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I see someone else, leila, saying I can use brown rice instead of white, I want to try it like that because I like the flavor of brown rice better. Have you ever tried it and any advice?