Tempeh Cucumber Rolls

Tempeh Cucumber Rolls

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 25 Sushi Rolls

Tempeh Cucumber Rolls


  • 1 Cucumber
  • 1/2 Cup Sushi Rice
  • 1 1/4 Cups Water
  • 1/2 teaspoon Sugar
  • 1/2 Package Tempeh
  • 3 Tablespoons Bragg's Amino Acids
  • 1 Tablespoon Chives (chopped)
  • 1 teaspoon Fresh Ginger (grated)
  • 2 teaspoons Balsamic Vinegar
  • 1 Tablespoon Roasted Sesame Seeds


Bring water to a boil in a small pot. Add Sushi Rice and Sugar and reduce heat to low. Cover and let cook completely.

While you wait, cut your Cucumber into 25 disks. Using a small pairing knife, remove the seeded centers.

Cut Tempeh into small rectangles. Throw into a skillet over medium heat with a little bit of oil in the bottom. When they are brown on all sides, add the Bragg's Amino Acids. When the liquid is fully absorbed, transfer cooked Tempeh into a medium bowl.

Next, chop the Chives and grate the Ginger. Add those to the bowl with the Tempeh.

When the Sushi Rice is ready, add to your bowl. Mix all ingredients together. Add Balsamic Vinegar. Lastly, incorporate Roasted Sesame Seeds.

Take a Melon-Baller and dip in water. Creating the same size each time, fill the Melon-Baller with the Rice Mixture and set inside the hollowed-out Cucumber disks. Dip the Baller in water after each Rice Ball you make and repeat until all 25 disks are complete!

Serve these Tempeh Cucumber Rolls with Wasabi, Soy Sauce or Ginger.


Stick to those New Years Resolutions y'all! Keep it fresh and healthy :)

keywords: tempeh cucumber rolls, sushi, rice, healthy, vegan, gluten free