This is less of a recipe & more of an invitation to create. Instead of rolling traditional ingredients in nori, there are limitless variations for a sushi bowl – this one involves plenty of raw vegetables & generous sprinklings of sesame seeds. Plant protein comes from salty, savoury, tamari-fried tempeh sticks, which add a wonderfully umame element alongside the rice & vegetables.To create your bowl, cook sushi rice (brown or white) & start prepping your chosen vegetables. Prepare the tempeh sticks if using – recipe below.
Once you’re ready to serve, simply load up each person’s bowl with rice & add the toppings of choice. In the photo above, you’ll see variations of:
Cooked sushi rice Capsicum
Tempeh sticks Avocado
Strips of nori/seaweed Kale chips
Carrot Raw beetroot
Cucumber Toasted sesame seeds
Feel free to use any veges you have! Steamed broccoli, cauliflower, spinach, kale…or swap the tempeh for tofu.
Tamari-fried Tempeh Sticks: Cut a 250g block of tempeh into 1-2cm wide sticks, like French fries. Heat 2 Tbsp neutral oil in a large skillet/fry-pan over a medium heat. Add the tempeh & fry until each side is golden. Once cooked, turn off the heat & add 2 Tbsp tamari or soy sauce. This may sizzle, spit, splatter & smoke very briefly. Quickly stir the tempeh sticks in the tamari to coat. Any leftover tempeh can be wrapped up in lettuce leaves – tasty recipe here. Below is some cooked tempeh ready to use.
Libby these look amazing!! I must try this, I love a mixed bowl and always think it’s too much hassle but it’s so easy when you’ve got the right bits.
But tell me, what do you REALLY think of tempeh? Because some people I’ve seen online say it’s an acquired taste! So I’m a bit scared to try…. x
Thanks Vicky! I truly love tempeh! Yes, it can be an acquired taste – it’s a ferment, it looks a little like brains (two off-putting things right there, for some peeps!) but prepared well, I think it’s wonderfully savoury & umame. The tamari is the crucial element here – the saltiness is a perfect compliment to the naturally nutty, earthy tempeh. (I spoke to a woman in the US who said her attempts at fried tempeh always turned out hard & dry. This has never been my experience, so possibly it depends on what brand you use. In NZ, we have a local organic brand which is always reliable) If you’re feeling brave, do try these tempeh chips! Have plenty of tamari/soy sauce on hand, and make sure you get each side fried golden. Let me know how you go! x