Sushi with Tempeh and Black Rice

Have you made sushi? This was my first attempt, and I was surprised how easy it really is, not too bad at all. The rolling part was fairly straightforward, playing with flavours will be fun in the future. All you really need is a sushi mat to help you roll it out and some simple ingredients.

I chose to keep it pretty simple, tempeh, mushrooms, pea pods and cucumber were my fillers. So many options. I love love the texture of black rice and thought it would make a beautiful contrasting colour with the tempeh and other components. The garnish all came from the store, that’s pretty easy too. And you gotta admit, it is soooo pretty!

What will you need to make Sushi with Tempeh and Black Rice Recipe

How to make Sushi with Tempeh and Black Rice

1. Assemble all your ingredients including a mat to roll your sushi
2. To prep the tempeh you will cut it into thin slices/lengths and then simmer it in a broth of water with the miso and ginger. This will soften the tempeh and give it a bit more flavour too
3. Simmer for about 30 minutes and then remove and place on a rack to dry
4. Slice the mushrooms and sauté, deglaze with a bit of Bragg soy seasoning or soy sauce, and set aside
5. Prep your veggies – julienne the cucumber and snow peas (I blanched my snow peas first to bring out the vibrant green colour – cool in an ice bath and then cut
6. Cook the black rice and cool
7. Chop the scallion for the garnish and put the soy seasoning, pickled ginger and wasabi in little bowls for plating

Assembling the Rolls

1. Place your sushi mat on the counter and place one sheet of nori on the mat
2. As you build your roll, keep away from the edges of the mat for easier rolling later
3. Add the black rice to fill the mat, leaving 1.2-1 inches free on all four sides
4. Add the other toppings in the middle of the roll. Put filling right across the rice so you will have a full roll when you go to cut the sushi.
5. Grab the mat and start to form your roll while rolling up the mat. Be sure to make it tight
6. Once you have your roll, wet the final edge, and stick the nori to the side of the roll – seal it up
7. To cut, use a sharp serrated knife…. I’ve got to work on getting my cuts cleaner. Wet the knife to stop the food from sticking when you cut.
8. Place your sushi pieces on a plate, and garnish with the scallion and sesame seeds.
9. Serve with wasabi, pickled ginger, and soy seasoning. Enjoy your feast!