WORDS OF WISDOM FROM THE CHEF(S)
The tempeh is great any time, and it's very quick and easy. But I only had photos of the norimaki so... there you go. Back in my macrobiotic days, I rolled maki all the time cuz it was easy to eat one for dinner and then pack one for lunch the next day - especially when I was working at Periwinkle TYA and touring NYC schools. Just wrap the whole roll before cutting so it stays fresh.
Ingredients
Tempeh
- 8 oz tempeh, cut into 1/2-inch-thick filets
- 1/2 cup water
- 3 Tbs pure maple syrup
- 3/4 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
Norimaki
- Cooked rice, sticky is better; I prefer brown rice with tempeh but whatever
- Nori paper (get the stuff that says it's already toasted)
- Whatever veggies you have to use up
- OPTIONAL: Stone ground mustard or wasabi
Equipment
- Large, deep sauce pan or skillet
- Nori mat
- Good, large sharp knife and cutting board
Instructions
- Add everything EXCEPT the tempeh to the pan and stir to combine.
- Add tempeh to pan and gently stir to coat all pieces.
- Bring to simmer over medium-high heat. Decrease the heat and simmmer for about 20 minutes, turning the pieces gently as needed to cook both sides. Liquid will be absorbed or cooked off, and the tempeh should be browned.
- Cut veggies into longish pieces. Think asparagus. Gently steam or blanch veggies so they're not raw but still have some firmness. (Except avacado or cucumbers. Don't cook those.)
- Now just look at the photos below. Place nori paper on mat. Smash some rice onto the paper (not too thick cuz it will be hard to roll) and leave an inch at one end to seal.
- Lay out tempeh and veggies on rice. Smear mustard or wasabi if desired. Dab a view drops of water on that inch of nori paper. Roll and squeeze the mat, starting from the side where you did NOT leave the inch of paper, and use that extra paper to "seal" the roll.
- When you're ready to serve, slice the roll and arrange on a plate. Go ahead and feel smug at this point.
Smash the rice
Make your roll
Slice & serve
English