Serves: 5
Total Calories: 263
Yield: 48 Pieces

2 cups white sushi rice rinsed and drained
3 cups plus 1 tablespoon cold water
1 tablespoon sesame oil
1 tablespoon mirin
1 tablespoon tamari sauce
8 ounces soy tempeh cut into 6 long strips
1 cup grated carrot
1/2 cup grated beet
6 sheets toasted nori
1-2 tablespoon umeboshi paste
1 tablespoon wasabi powder

1. Place the rice and 3 cups of water in a 4-quart pot, and let soak 20 minutes. Bring to a boil over medium-high heat, then reduce the heat to low and simmer covered for 15 minutes, or until the water is absorbed. Remove from the heat, and let stand 1 hour, or until the rice is cool enough to handle.

2. While the rice cools, heat up the oil, mirin, and tamari in a medium-sized skillet over medium heat. Add the tempeh and fry about 5 minutes, or until golden brown on both sides. If the pan gets too dry, add a teaspoon or two of water.

3. Mix the carrots and beets together in a bowl, and set aside.

4. Lay a sushi mat on a clean work surface with the bamboo strips running horizontally. Place a piece of nori on the mat, shiny side down. Spread 1/2 cup of rice on the nori leaving a 11/2-inch space at the top. Lay a strip of tempeh on the rice, followed by some of the carrot-beet mixture, and gently press onto the rice. Spread some umeboshi paste over the top inch of the nori.

5. Starting at the end closest to you (and using even pressure), use the sushi mat to roll the nori tightly and evenly around the rice and filling. (Be sure to pull the leading edge of the mat back so it does not get incorporated into the roll.) Once the rolling is completed, give the mat a gentle squeeze and let sit for a minute to ensure a tight roll. Gently unroll the mat and slice each roll into 8 rounds. Repeat with the remaining ingredients.

6. In a small bowl, stir the wasabi powder and 1 tablespoon water to form a paste. For a thinner, less spicy dip, add a little more water. (Make additional wasabi, if desired.)

7. To serve, place the bowl of wasabi on of a platter surrounded by the sushi rounds.

For a Change . . .
• Replace the carrots and beets with red pepper, mesclun salad, or avocado and cucumber.

Nutritional Facts:

Serves: 5
Total Calories: 263
Calories from Fat: 30

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