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tempeh crunch roll on a platter with spicy mayo drizzle.

Spicy Tempeh Crunch Roll

Liv King
This Spicy Tempeh Crunch Roll is the perfect amount of spicy & crunchy! The ingredients are easy to find and simple! You're gonna love this!
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Servings 4 Rolls

Ingredients
  

Spicy Tempeh Sushi Roll:

  • 1 cup Sushi Rice dry
  • 1 1/4- 1 1/2 cups Water check sushi rice package
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 3-4 sheets of Nori
  • 1 block of Tempeh
  • 1/3 cup of Vegan Mayo
  • 1 1/2 teaspoon Lemon Juice
  • 1/2 teaspoon Sesame Oil
  • 1 tablespoon Chili Garlic Sauce
  • Pinch of Salt & Pepper
  • 1 Large Avocado

Spicy Crunchy Topping:

  • 1/4 cup Mayo
  • 2-3 teaspoons Chili Garlic Sauce or Sriracha
  • 1/4-1/3 cup Panko Breadcrumbs
  • Sesame Seeds for garnish
  • Green Onion for garnish

Instructions
 

  • Make Sushi Rice: Follow package directions. I used 1 cup dry sushi rice to 1 1/2 cups of water. Bring to boil, then lower to a simmer, cook covered for 20 minutes. Turn off heat. Let sit with the lid on for 10 minutes
  • Add the rice to a medium sized bowl. Mix in vinegar, sugar, and 1/2 tsp salt (or to taste). Place in fridge to let cool. 
  • Bring half a pot of water to a boil and then lower to a simmer. Use a steamer basket to steam the tempeh for 20 minutes. Add steamed tempeh to a bowl and let cool until you can crumble the tempeh in to small pieces with clean hands. 
  • In a separate bowl mix together the mayo, lemon juice, sesame oil, chili garlic sauce, and a pinch of salt and pepper. Add mayo mixture to crumbled tempeh and mix well until coated evenly in the sauce. Set aside. Slice avocados as well and set aside. 
  • Place your sheet of nori (rough side up) on a sushi mat. Keep a small bowl of water close by to dip your fingers in so the rice won't stick to you. Place a good amount of sushi rice on your sheet of nori and spread out thinly across the sheet of nori but leave about an inch without rice at the end. Add your spicy tempeh and avocado in a straight line about 2 inches away from the side closest to you. Roll the sushi by lifting the nori over the filling tightly. And then continue rolling while using the sushi mat to keep it tight. Use a sharp knife to slice your sushi rolls in to bite sized pieces. 
  • Once all your sushi rolls have been completed and cut, add mayo and chili garlic sauce to a small bowl and whisk together. Taste and add more heat if desired. 
  • Toast the panko breadcrumbs on medium heat until golden and crispy. 
  • Dip the top of each piece of sushi in to the spicy mayo and then directly in to the toasted panko until all have been dipped. Top with sesame seeds and green onion if desired and serve!
Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.