For the rice
1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions
About 2 Tbs Rice vinegar (do not use regular or any other kind!)
1 tsp sugar
4 sheets nori*
For the filling
1/2 package tempeh (4 oz)
1/4 teaspoon sesame hot chili oil or to taste
1 1/2 Tablespoons vegan mayo
1 green scallion, white part removed, sliced lengthwise into narrow strips
1 Tablespoon black sesame seeds if put inside of roll, or 1/4 cup if used as coating for "inside-out"
For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.
Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 tsp. sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it's ready to work with.
Meanwhile prepare the filling
Steam and cover tempeh in a small saute pan with enough water to cover it till tender & not bitter (about 10 minutes). Mash with mayo and sesame chili oil
to taste. Layer with scallion, sprinkle with sesame, or make inside out roll if feeling Iron Chef tonight
My modifications: I used cucumber instead of scallions and added about 2 tsp of spicy sesami chili oil instead of 1/4.. I don't know if their oil is just spicier than mine or what but 1/4 just didn't make it spicy at ALL for me.