Sushi Deconstructed

Sushi Deconstructed


1 tsp Extra Virgin Olive Oil

1/3 (about 2.5 ounces) package of original Tempeh, sliced into thin pieces

½ Medium Carrot, peeled and cut into thin sticks

½ Medium Cucumber, peeled, seeded, and cut into thin sticks

¼ avocado, sliced thinly

½ Cup cooked, Sprouted  Brown Rice

1 sheet Nori Seaweed, crumbled (optional)

1-2 tsp prepared Wasabi

½ -1 tsp low sodium soy sauce

½ tsp, toasted sesame seeds


  1. Toast sesame seeds in a dry skillet over medium heat until lightly browned.
  2. Pour into a bowl to cool.
  3. Turn heat up to high and add 1 tsp extra virgin olive oil to skillet.
  4. Add Tempeh to the skillet and reduce heat to medium.  Cook until crisp.  Turn frequently to avoid burning.
  5. Remove tempeh to paper towel to cool, then crumble when cooled.
  6. Place ½ cup, cooked Brown rice in a bowl.
  7. Top with cucumbers, carrots, avocado, and tempeh.
  8. Sprinkle toasted sesame seeds and crumbled nori seaweed over the top.
  9. Serve with Wasabi and low sodium soy sauce.

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