Tempeh Avocado Sushi Rolls

Menu PartAppetizer/Small Plate
Cuisine TypeAsian

Andrew Mayne
Senior Associate Director
Stanford R&DE Hospitality and Auxiliaries
Palo Alto, Calif.

Sushi is a natural finger food, but setting out raw fish at room temperature during a catered event can pose a food safety problem. The problem is solved by substituting baked tempeh for fish—a solution that will please vegan guests as well.


1 cup sushi rice or short-grain rice
2 cups water
Pinch of salt
3 tbsp. seasoned rice wine vinegar
1 tbsp. sugar
2 sheets nori
1 package baked tempeh
1 avocado
Soy sauce


Measure rice into strainer. Hold under cold running water and rinse rice for several minutes.
2. Transfer rice into rice cooker or medium saucepan. Add 2 cups water and pinch of salt. Cover and cook according to cooker directions or until rice is just tender, about 20 minutes. 
3. While rice is cooking, measure vinegar and sugar into 1 cup glass measure and microwave on high for 10 seconds. Stir to dissolve sugar.
4. Spread cooked rice in hotel pan or tray. Add vinegar mixture and stir to mix with rice.
5. With sharp knife, cut tempeh into ¼-inch-thick slices. Peel avocado and slice into strips.
6. Place piece of nori on bamboo rolling mat. Wet fingers with cold water to keep rice from sticking. For each roll, take handful of rice and pat it over 3/4 of nori, to about 1/4-inch thickness, leaving one of narrow ends of nori uncovered. Arrange half of tempeh and avocado strips crosswise over rice, starting at covered end.
7. Using mat to get roll started, lift mat and fold it over tempeh and avocado. Push down gently but firmly to hold nori in place; roll up sushi.
8. Dip fingers in water and moisten very end of uncovered nori to help seal roll. Repeat with remaining nori, rice and fillings. With sharp knife, slice each roll into 6 pieces.
9. Serve on plate with cut sides of roll up alongside soy sauce in dipping bowl.

Photo courtesy of Soyfoods Council

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