Tempeh Avocado ‘Sushi’ Rolls
Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
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Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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