A new take on vegetarian sushi, this roll swaps out the vast amount of white rice you would usually easily eat (do you just pop sushi in your mouth like me?) and subs in tempeh, which is a fabulously minimally processed, nutrient-dense fermented baby soybean cake. Using sweet potatoes and other vegetables to fill them makes these rolls even healthier. They’re easy to fill and roll up, and you can quickly fill a platter to feed a party.
Makes 2 large or 3 medium rolls
- 1 sweet potato
- 220 g (8 oz) tempeh
- 1 tablespoon tahini
- 1 tablespoon yellow miso paste
- 1 tablespoon rice-wine vinegar
- 3/4 tablespoon date paste or other liquid sweetener
- 1/2 tablespoon tamari
- 11/2 teaspoons onion powder
- 2–3 nori sheets
- vegetables of your choice, for filling (avocado, asparagus, zucchini/courgette, grated carrot, pickled onions, etc.)
- wasabi, pickled ginger and black sesame seeds, to garnish (optional)
Preheat the oven to 220°C (430°F).
Peel the potato and cut into fries. Place on a baking tray lined with baking paper and bake for 20 minutes, then remove and leave to cool.
Break up the tempeh into large pieces and steam for 10 minutes in a steamer basket suspended over a saucepan of simmering water.
Transfer the tempeh to a food processor, along with the tahini, miso paste, vinegar, date paste, tamari and onion powder. Pulse to combine, just enough to ensure there are no large chunks of tempeh.
Transfer the mixture to a bowl and set aside. Fill a small bowl with cold water.
On a clean work surface, lay down a bamboo sushi roller and place a sheet of nori on top. Spread a scoop of tempeh out with your fingers. When your fingers begin to stick to it, dip them in the cold water. Leave about one-quarter of the nori sheet uncovered at the top.
Place two rows of your chosen vegetables horizontally on top of the tempeh, at the edge nearest to you.
Using the bamboo mat, gently lift and roll the mat up, over and around, creating a roll. Squeeze the roll gently to seal, then unroll the mat and use a little of the cold water to seal the uncovered edge of the nori sheet to create a firm roll.
Place the roll seam side down and slice with a very sharp knife. Repeat until all the sheets, tempeh and vegetables have been used. Sprinkle the sushi with sesame seeds and serve with wasabi and pickled ginger.