Tempeh Avocado Sushi

Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
Tempeh Avocado Sushi

Tempeh Avocado Sushi

  • 6Servings


  • 2 8-oz. pkg. tempeh, cut into 2-inch squares
  • 4 tsp. tahini paste
  • 2 tsp. agave nectar
  • 2 tsp. yellow miso
  • 1 tsp. onion powder
  • 6 nori sheets
  • 2 avocados, cut into wedges
  • 8 green onions, white and light green parts thinly sliced
  • 2 tsp. low-sodium soy sauce
  • 2 Tbs. black sesame seeds


1.  Steam tempeh in steamer 10 minutes. Cool to room temperature.
2.  Pulse tempeh in food processor until ground into rice-size pieces. Add tahini, agave, miso, and onion powder. Pulse several times until just combined. Transfer to bowl.
3. Place 1 nori sheet on sushi mat or work surface. Spread 2/3 cup tempeh mixture out to sides of sheet, stopping 11/2 inches from top edge. Press down mixture to flatten. Place 2 to 3 avocado wedges in center of mixture, and scatter 2 tsp. green onions on top. Roll sushi using a mat or by hand, and seal edge with soy sauce. Cut into 8 pieces with sharp knife. Repeat with remaining ingredients.
4. Sprinkle sushi with sesame seeds and remaining green onions.

Nutrition Information

  • Calories: 319
  • Carbohydrate Content: 19 g
  • Fat Content: 21 g
  • Fiber Content: 6 g
  • Protein Content: 18 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 216 mg
  • Sugar Content: 3 g