Fiery Tempeh Avocado Nori Rolls

1. Prepare Sushi Rice

In a heavy-bottomed, 2-quart pot, combine 1 cup of sushi rice with 1 1/4 cups of cold water. Bring it to a boil, then cover and reduce the heat to low, letting it steam for about 20-22 minutes until the rice is tender and all the water is absorbed.

2. Season Sushi Rice

Once the rice is cooked, transfer it to a large glass or plastic bowl. While the rice is still hot, sprinkle it with 2 tablespoons of rice vinegar and 1 teaspoon of sugar, folding gently to mix. Let the seasoned rice cool for about 10-15 minutes until it is slightly warmer than room temperature.

3. Prepare Spicy Tempeh Filling

Steam half of a 4-ounce package of tempeh for about 10 minutes. Let it cool slightly before chopping it finely and mashing it in a medium-sized bowl with 2 tablespoons of vegan mayonnaise and 0.5 teaspoon of hot chile-sesame oil.

4. Set Up Rolling Station

Set up your rolling station by preparing a shallow cup of water mixed with 1 tablespoon of rice vinegar. This mixture will be used to seal the rolls.

5. Assemble Rolls

Place a sheet of nori on a bamboo mat. With wet hands, pat about 1 cup of the sushi rice onto the nori, creating a layer that is less than 1/3 inch thick. In the center of the rice, spread 1.5 tablespoons of the spicy tempeh mixture, then add 3 strips of avocado and a few strips of scallion. If desired, sprinkle with sesame seeds.

6. Roll and Slice

Using the bamboo mat, roll up the sushi tightly, keeping a firm grip to ensure a uniform and tight roll. Use the vinegar water to seal the edge of the nori, ensuring it sticks well. Slice the sushi roll into 1-inch pieces using a sharp, serrated knife. Arrange the pieces on a plate and serve immediately.