Tempeh Sushi Cake
Tempeh Sushi Cake
Excited to share an innovative and delicious recipe from @vegan.ravishing.ravenous! So creative! They even offer their favorite ingredient makers. Tempeh Sushi Cake with spicy chickpea “tuna.”
Ingredients
- 1/2 to 3/4 cup sushi grade rice, cooked + seasoned with rice vinegar, salt & sugar @jfcinternational (Nishiki rice)
- 1 (8 oz) Tootie’s Tempeh, sliced in quarters then halved length-wise, pan-fried until crispy (save extra cuts)
- -1 can chickpeas, drained @edenfoods
- -1 TBSP vegan mayo @eatjust or @followyourheart
- -1–3 TSP sriracha @craicsauce (Mill City Red Hot Sauce)
- -1 TSP gochugaru flakes
- -2 slices toasted seaweed snacks @gimmeseaweed
- -1 TSP tamari or soy sauce @moromishoyu
- -1 avocado + 1 garlic clove (smashed w/ salt & pepper)
- Garnish:
- -Vegan caviar @zeroecaviar
- -Green onion curls (garnish)
Instructions
- Need: Rectangular silicone molds.
- Cook and season rice, press into silicone molds (see photo)
- Pan-fry tempeh rectangles in avocado oil until golden + crispy; set aside
- Make “tuna”: mix chickpeas,mayo, hot sauce, gochugaru, seaweed, shoyu, and any leftover tempeh, crumbled; fluff with fork.
- Smash avocado w/garlic, salt + pepper.
- Assemble: tempeh on bottom, rice next layer (flipped out of mold), top with avocado smash, and 2 scoops of chickpea tuna and garnish with the caviar and green onion curls.