Calder Maki

Name: Calder Maki
Ingredients: 1/2 8 oz package tempeh (cut in half crosswise) - I used Lightlife brand, Soy tempeh (reserve other half of tempeh for another use); 1 tablespoon tamari; 1/2 tablespoon ketchup; 1 teaspoon apple cider vinegar; 1 1/2 teaspoons sugar; 1 steamed Okinawan sweet potato, peeled and cut into 1/4-inch-by-2-inch matchsticks; Cooked brown rice (see below); 3 sheets roasted nori; Special equipment: an inexpensive bamboo sushi mat (found at any market with Japanese utensils, various online stores, including Amazon)

9 ingredients

1 steps

Ingredients

1/2 8 oz package tempeh (cut in half crosswise) - I used Lightlife brand, Soy tempeh (reserve other half of tempeh for another use)
1 tablespoon tamari
1/2 tablespoon ketchup
1 teaspoon apple cider vinegar
1 1/2 teaspoons sugar
1 steamed Okinawan sweet potato, peeled and cut into 1/4-inch-by-2-inch matchsticks
Cooked brown rice (see below)
3 sheets roasted nori
Special equipment: an inexpensive bamboo sushi mat (found at any market with Japanese utensils, various online stores, including Amazon)

Directions

1

["Combine tamari, ketcup, apple cider vinegar and sugar in a container with a lid. Stir to combine and dissolve sugar. Add tempeh half. Coat tempeh piece in marinade, cover container and refrigerate overnight.", "In the morning, make 1 cup of brown rice in a pot on the stove or in a rice cooker by adding 1 1/2-cups water and cooking until done.", "While rice is cooking, preheat oven to 375 degrees and lightly coat a baking pan with non-stick spray. Place marinated tempeh on the prepared sheet and bake for 10 minutes, flip tempeh and bake for an additional 10 minutes. Remove pan from oven and set aside to cool. Once cool, slice tempeh into six pieces and set aside.", "When rice is ready, add a pinch of salt and baby glug of olive oil. Use a wooden spatula or rice paddle to combine.", "On a flat surface (I used a clean cutting board), lay out your sushi mat. Place one sheet of nori, shiny side down, on the bamboo mat. Using the rice paddle, put about 1/3 of the cooked rice onto the sheet, pressing down evenly with wet fingers (be careful, it is still very hot). Make sure to leave a 3/4-1\" border at the top and bottom. Lay 2 pieces of tempeh and 3 pieces of sweet potato horizontally in the middle of your rice. Lifting up the edge closest to you