1-2 c short grain rice (preferably brown)
4-8 Tbsp seasoned rice vinegar
1-2 tsp sugar
3-5 nori sheets
1/2 cake tempeh
2-4 Tbsp mayo
1/4 tsp cayenne pepper
mongolian fire oil
cream cheese
avocado
soy sauce
wasabi powder
Cook rice according to directions, aiming for an almost dry texture. Add sugar and rice vinegar, a little at a time, to taste.
Boil tempeh for a few minutes in barely enough water to cover. Crumble.
Mix mayo, cayenne pepper, and mongolian fire oil with tempeh.
Take a nori sheet, add some rice, tempeh, avocado, and cream cheese, and roll. Dip in soy sauce mixed with wasabi powder.
Also good with green onions, peanuts, other veggies, etc.
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