By Lee Holmes
Vatas will enjoy this vegetarian version of a typical sushi roll, usually made with sweet white rice that can raise your blood sugar levels too quickly due to its sky-high glycemic index. By using wholesome brown rice and tempeh, you can create delicious rolls that will make your insides and outsides happy. The fibre in brown rice and fermented soy (tempeh and tamari) will ensure these rolls are easier for vatas’ delicate bellies to digest. Bite down on raw cucumber and carrot to add crunchiness, and relish the creaminess of tahini and avocado, which add a dose of good fats to complete a balanced meal that’s as fun to make as it is to eat.
60 ml (2 fl oz/¼ cup) wheat-free tamari, plus extra to serve
1 teaspoon lime juice
1 teaspoon ghee, melted
65 g (2¼ oz/¼ cup) tahini
100 g (3½ oz) tempeh
370 g (13 oz/2 cups) cooked brown rice
4 nori sheets
½ avocado, sliced
1 Lebanese (short) cucumber, sliced lengthways into eighths
½ carrot, sliced lengthways into thin sticks
2 spring onions (scallions), halved lengthways
Combine the tamari, lime juice, ghee and 1 tablespoon of the tahini in a bowl. Add the tempeh and set aside to marinate for 10 minutes.
Remove the tempeh from the marinade. Heat a dry frying pan over medium heat and pan-fry the tempeh until golden on both sides. Cut into thin strips and set aside.
Combine the rice with the remaining tahini. Lay a nori sheet shiny side down on the bench. With wet hands, take a quarter of the rice and press it evenly over the nori sheet, leaving a 3 cm (1¼ inch) border along the top side. Lay a quarter of the tempeh, avocado, cucumber, carrot and spring onion on top. Moisten the top edge of the nori with water and roll up securely. Repeat with the remaining ingredients.
Cut each roll into four pieces and serve with extra tamari.