Onigirazu: Vegan sushi sandwiches with tempeh
- asia kitchen, for on the go, onigirazu, Recipe, snacks, sushi, sushi sandwich, tempeh, vegan
approx. 20 min.
Onigirazu: Vegan sushi sandwiches with tempeh
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For the sushi rice
- 62.5 g sushi rice
- 12.5 ml rice vinegar
- 0.25 Tbsp agave syrup or rice syrup
- 0.25 teaspoon salt
- For the tempeh
- 50 g tempeh nature
- 0.75 tablespoon sesame oil
- 0.5 tablespoon soy sauce
- 0.5 Tbsp lemon or orange juice
- 0.5 teaspoon agave syrup or rice syrup
- 0.25 Pinch of salt
- 0.25 Pinch of chili (flakes) - optional for coloring
- 0.125 teaspoon garlic powder Other ingredients for the filling
- 1 Leaves Norialgen
- 0.25 Avocado
- 0.25 Piece of red cabbage
- 0.5 Carrots
- 0.125 Paprika yellow
- A few leaves of coriander (optional) For garnishing and serving
- 0.5 teaspoon sesame seeds, black
- 1 Portion of soy sauce for dipping
Description
Preparation
Rinse the sushi rice in a bowl with water several times until the water runs clear and leave to soak for 15-20 minutes. Then rinse the rice and simmer gently with 350 ml water for 10-15 minutes. Remove the pan from the heat and place a damp kitchen towel between the pan and the lid. Leave the sushi rice to soak for another 10 minutes.
Place the sushi rice in a bowl, mix with the rice vinegar, agave syrup and a good pinch of salt and cover with a damp kitchen towel.
Mix 1.5 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp lemon or orange juice, 2 tsp agave syrup, salt, chili and garlic powder to make a sauce. Cut the tempeh into 4 pieces and fry in a pan with 1.5 tbsp sesame oil until golden brown on all sides. Then pour over the prepared sauce and fry until the sauce is absorbed.
Finely slice the avocado and other vegetables. Wash the coriander and shake dry.
Place a nori seaweed sheet on the worktop with the shiny side facing down and the tip pointing towards the body. With moistened hands, place a portion of rice in the middle of the seaweed sheet and press it flat into a rectangle.
Place thin layers of tempeh, avocado, coriander, red cabbage, carrot and bell pepper strips on the rice as desired. With moistened hands, place a second portion of rice on top of the vegetables and press flat.
Fold the corners of the nori sheet over the filling, moisten/seal with water and cut the nori packets in half.
Serve the sushi sandwiches sprinkled with black sesame seeds. Serve with a small bowl of soy sauce and add a few chili flakes and sesame seeds to the sauce. Optionally, you can also add wasabi.
Recipe & photos by Lea Green
