Tempeh Nori Rolls

Try tempeh for a meaty texture in this Japanese classic.

Serves 1 | Prep time: 15 mins | Cooking time: 15 mins


  • 1/3 cup sushi rice
  • 2/3 cup water
  • 2 tsp rice wine vinegar
  • 1 tsp caster sugar
  • Pinch iodised salt (optional)
  • 50g tofu/tempeh, cut into long strips
  • 1 sheet nori
  • 1/2 cucumber, cut into strips
  • 1/4 red capsicum (bell pepper), cut into strips
  • 1/4 an avocado, cut into strips

To serve

  • Japanese dark soy sauce (or Tamari sauce for GF option)
  • Wasabi paste (check ingredients for GF option)
  • Bamboo sushi mat


For the rice

  1. Wash the rice in cold water, using the palm of your hand to push the rice against the side of the bowl to ‘polish’ it.
  2. Drain and cook in a saucepan (or microwave) with a cup of water.
  3. Mix rice vinegar, sugar and salt in a small bowl.
  4. When rice is cooked, transfer to a non-metal bowl, stir through the vinegar mix and cool rice by fanning and folding with a wooden spoon. Rice will become sticky and start holding together.

For the tofu or tempeh

  1. Pan-fry the strips in vegetable oil until golden brown, then marinate in soy sauce for 15 minutes.

To make the sushi

  1. Lay a sheet of nori on a sushi mat and spread an even 1cm layer of rice across all but the far edge of the sheet.
  2. Place horizontal strips of vegetable and tofu in a line in the middle of the rice.
  3. Roll sushi and seal with a dab of water across the seam. Allow to stand for 15 minutes before cutting with a sharp damp chef’s knife.
  4. Chop and serve!


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LunchStartersSnacksAsianGluten FreeLow Fat

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