Packed with a colorful array of fresh vegetables and wrapped in nutrient-rich black rice, these sushi rolls are a feast for the eyes and the taste buds. With a touch of tang from the rice vinegar and a hint of umami from the soy sauce, each bite is a delicious journey into the world of plant-based sushi.

Quick Info

⏱️ Time varies • 🍽️ 3 servings • ⭐ 75%

Nutrition

267 cal • 10g protein • 31g carbs • 12g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Lunch]

Ingredients

• ⅓ cup organic tempeh, cut into thin strips
• ⅓ cup soy sauce
• 1 medium carrot, grated
• ¼ head of purple cabbage, grated
• 3–4 sheets of toasted nori
• 1 cup black rice, cooked according to package directions, and cooled
• ½ avocado, thinly sliced lengthwise (about ½ cup)
• ⅓ English cucumber, seeded, cut into thin strips (about ¼ cup)
• ⅓ cup cashews, coarsely chopped
• Water, for sealing
• 3 tablespoons olive oil
• ¼ cup lime juice
• 3 tablespoons maple syrup
• 2 teaspoons white miso
• 2 teaspoons black sesame seeds
• 1 teaspoon grated fresh ginger, optional
• Bamboo sushi mat, optional

Instructions Preview

1. In a medium bowl, pour the soy sauce over …
2. Heat a medium nonstick pan over medium-hig…
3. In a medium bowl, toss together the carrot…

…and 6 more steps

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Recipe by: Crystal Hatch, Karlee Rotoly • From: Goodful