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Vegan Black Rice Sushi Rolls

by Crystal Hatch and Karlee Rotoly


for 3 rolls


  • ⅓ cup
    organic tempeh, cut into thin strips (55 g)
  • ⅓ cup
    soy sauce (80 mL)
  • 1 medium carrot, grated
  • ¼ head purple cabbage, grated
  • 3 sheets toasted nori
  • black rice, cooked according to package directions, and cooled
  • ½ cup
    avocado, thinly sliced lengthwise (75 g)
  • ⅓ cup
    english cucumber, seeded, cut into thin strips (50 g)
  • ⅓ cup
    cashews, coarsely chopped (45 g)
  • water, for sealing

Sesame Miso Sauce

  • 3 tablespoons
    olive oil
  • ¼ cup
    lime juice (60 mL)
  • 3 tablespoons
    maple syrup
  • 2 teaspoons
    white miso paste
  • 2 teaspoons
    black sesame seeds
  • 1 teaspoon
    fresh ginger, grated, optional

Special Equipment

  • bamboo sushi mat, optional
    Calories 383
    Fat 25g
    Carbs 32g
    Fiber 5g
    Sugar 13g
    Protein 10g

Estimated values based on one serving size.



  1. In a medium bowl, pour the soy sauce over the tempeh. Set aside to marinate for at least 25 minutes. While the tempeh marinates, prepare the rest of the ingredients.
  2. Heat a medium nonstick pan over medium-high heat. Add the marinated tempeh strips. Cook for 1-2 minutes on each side, until golden brown and lightly charred. Remove from the pan and set aside to cool.
  3. In a medium bowl, toss together the carrot and cabbage.
  4. Build the sushi rolls: Lay a sheet of toasted nori, shiny side down, on the bamboo mat or clean work surface. Pat about ¼ of the rice evenly over the nori, leaving about a ½ inch (1 ¼ cm) of space at the top. Layer a few slices of avocado over the rice toward the bottom of the nori sheet. Top with a few pieces of cucumber, some of the carrot-cabbage mixture, a couple of pieces of tempeh, and about 1 tablespoon of chopped cashews.
  5. To close the sushi roll, brush a bit of water across the empty edge of the nori. Using both hands, roll the filled end of the nori sheet over onto itself, carefully tucking all of the ingredients inside. Continue rolling until the nori sheet covers the rice and seal with the damp edge. Repeat with remaining nori sheets and fillings.
  6. With a sharp knife, cut each roll into 6-8 pieces, depending on preference. Pro tip: If you wet the knife before slicing, it will cut through the nori more cleanly. But be careful!
  7. Make the sesame miso sauce: In a small bowl, combine the olive oil, lime juice, maple syrup, miso, sesame seeds, and ginger, if using. Whisk to combine.
  8. Serve the sushi rolls with the sauce for dipping.
  9. Enjoy!