Yellow Sushi

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Sushi is always a hit at our place, especially with the kids. They go wild for it! If we ever have a curry or anything with rice, I make a super big batch of rice so I can turn it into sushi the next day. It always end up being a mix and match of things but the two main things that I keep the same are the coloured rice and some form of protein. It really is just so simple and versatile though.

Yellow sushi

(Makes 3 thick rolls of sushi)

Sushi rolls

  • 1 Cup Brown rice
  • 1 tsp Turmeric powder or grated turmeric
  • 1/3 tsp ground black pepper
  • 2 Tbsp sushi rice vinegar
  • 200g Tempeh cut into strips about 1cm thick
  • One big handful green beans
  • 1 Spring onion sliced length ways to suit sushi roll length
  • 2 Tbsp black sesame seeds

Sweet & spicy soy sauce

  • 1 Tbsp Soy sauce
  • 1 Tbsp Rice malt syrup
  • 1 Tbsp Fresh chilli, chopped fine


  1. Put rice in a pot with 2 cups water, the turmeric and black pepper. Cover and bring to the boil then turn down to lowest setting until cooked (10-15 minutes).
  2. While your rice is cooking, cook your tempeh and beans.
  3. Put a pan on medium heat with a spoonful of coconut oil. Add tempeh and drizzle a bit of sesame oil over it. Turn once browned. Take tempeh off once all sides are browned (about 2 minutes on each side).
  4. Turn the heat up under the pan you just used and add the beans. After about 2 minutes add the sesame seeds and cook for another minute or two, stirring the beans around and take off heat.
  5. Stir sushi vinegar into the rice.
  6. Lay sushi paper on rolling mat, spread 1/3rd of the rice out on it and place 1/3rd of the tempeh, beans and spring onion across the rice.
  7. Roll sushi up until there’s about 1cm left at the edge of the sushi paper. Wet your finger and drag it along the edge. Finish rolling and put aside.
  8. Repeat steps 6 and 7 for other 2 sushi rolls.
  9. If they’re still warm, place the sushi rolls in the fridge for about 30 minutes.
  10. Take the sushi out of the fridge once cold. Wet a large knife and slice the rolls into pieces about 1cm thick, re-wetting the knife after every few slices.
  11. To make the sauce, just combine all sauce ingredients and give it a stir.

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