- For tempeh:
- 1/4 cup tamari
- 2 tablespoons water
- 1 tablespoon fresh ginger, peeled and minced
- 1 tablespoon Dijon mustard
- 1 teaspoon toasted sesame oil
- 4 ounces tempeh
- 1 teaspoon canola oil
- For sushi:
- 1 large carrot, peeled and cut lengthwise into 1/4-inch-thick strips
- 2 cups raw baby spinach
- 4 sheets nori (a sea vegetable; available in health food and Asian grocery stores)
- 4 cups Sushi Rice
- 8 teaspoons umeboshi paste (made from plums; available in health food and Asian grocery stores)
- 2 tablespoons sesame seeds, plus more for garnish
- 1 firm, ripe avocado, peeled, pitted and cut into thin wedges
- 1 cucumber, peeled, seeded and cut lengthwise into 1/4-inch-wide strips
- 3 green onions (white and green parts), cut lengthwise into 1/4-inch-thick strips
- 1/4 cup pickled ginger, thinly sliced
- wasabi paste
- ponzu sauce (made from citrus; available in Japanese grocery stores and online)
To prepare tempeh, whisk the tamari, water, ginger, mustard and sesame oil in an 8-inch-square baking pan. Cut the tempeh in half horizontally, place in the marinade, and turn to coat. Cover and marinate for 1 hour, turning after the first 30 minutes.
Preheat the broiler. Line a heavy, rimmed baking sheet with aluminum foil and brush with canola oil. Place tempeh on baking sheet in a single layer, reserving marinade. Broil for 5 minutes, or until golden brown on top. Turn tempeh over and brush top with marinade. Broil for 5 more minutes, or until golden. Cool completely, and then cut into 1/4-inch-wide strips and set aside.
To prepare sushi, set a steamer basket in a large pot containing 1 inch of water. Cover pot and bring to a boil over high heat. Add carrots to basket and steam over high heat for 3 minutes, or until they soften.
Place 1 nori sheet, shiny side down, on a bamboo mat with one long side positioned closest to you. Spread 1 cup of cooked rice in an even layer over the nori, leaving a 1/2-inch border on the top long side. Spread 2 teaspoons of umeboshi paste in a horizontal line across the rice. Sprinkle 1 teaspoon of sesame seeds over rice. Arrange a single layer of baby spinach leaves over the rice, almost completely covering it; place some of the marinated tempeh strips horizontally across the middle of the spinach. Arrange 1/4 of the avocado, cucumber, carrots and green onions on top of the tempeh, and place 1/4 of the ginger slices over the vegetables. Using the bamboo mat and beginning at the long side closest to you, roll up the nori tightly, as for a jelly roll. Moisten the opposite long edge with water and seal the roll.
Repeat to make 4 rolls.
Using a moistened, very sharp knife, cut each roll into 8 slices. Arrange on a platter. Garnish with sesame seeds and serve with ponzu sauce and wasabi paste.