¼ block tempeh
1/3 cup tamari
1 tsp sesame oil
4 Nori Sheets
2 cups cooked organic brown rice, short grain
1 tbsp mirin (optional)
1 tsp olive oil
½ avocado, sliced
1 cucumber, sliced lengthways into eights
½ carrot, sliced lengthways
2 Spring onions, sliced down the middle
Dipping sauce of ½ cup tamari and ½ tsp sesame oil.
Marinate tempeh in tamari and sesame oil for at least 10 minutes. Cook on the BBQ until golden on both sides. Cool slightly then cut into 1cm strips.
Mix the mirin into the rice (if using) and stir. Using wet hands, press the rice evenly into the nori sheets. On top, lay some tempeh, then the avocado, cucumber, carrot and spring onion. You may need to dab some water on the edges of the nori sheets for it to hold together.
Serve with the dipping sauce.