How to Make Smoky Tempeh & Avocado Veggie Sushi
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Mix rice vinegar and flaxseed into cooked rice, let cool.
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Mix tempeh strips with tamari and liquid smoke; sauté in olive oil over medium heat for 5 minutes until browned.
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Lay a nori sheet shiny-side down, spread 1/4 of rice in an even layer, leaving a 1-inch border at the top.
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Layer tempeh strips, avocado, carrot, and cucumber over rice.
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Roll sushi tightly using a bamboo mat, dampen edge to seal, then slice into 6 pieces.
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Repeat with remaining ingredients. Serve with pickled ginger and extra tamari for dipping.
Pro Tips for Perfect Smoky Tempeh & Avocado Veggie Sushi
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked short grain brown rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Smoky Tempeh & Avocado Veggie Sushi?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Smoky Tempeh & Avocado Veggie Sushi?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked short grain brown rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.