Sweet Chilli Tempeh Onigirazu
Ingredients
- 100g Tempeh, pan-fried with oil and sweet chilli sauce
- 1 small handful enoki mushroom, or mushroom of choice cooked with soy sauce and sweetener of choice
- handful of spinach/ greens, cooked with oil and s&p
- 1 cup cooked rice, seasoned with rice vinegar & salt
Preparation
Place nori sheet on a cling wrap (slightly larger than nori sheet), shiny side down and rotated 45° in relation to the cling film
Wet hands and place a handful of rice in the middle of nori and use your hands form it into a compacted square l
Place fillings on top and cover with another layer of rice
Lightly wet the corners of nori sheet with water and fold on top of the filling until you get a small packet
Gather all the cling wrap over the stack and tie on the top
Set it aside to let the seaweed soften a little
Cut in half with a sharp knife