Calder Maki

Directions

1. Combine tamari, ketcup, apple cider vinegar and sugar in a container with a lid. Stir to combine and dissolve sugar. Add tempeh half. Coat tempeh piece in marinade, cover container and refrigerate overnight.
2. In the morning, make 1 cup of brown rice in a pot on the stove or in a rice cooker by adding 1 ½-cups water and cooking until done.
3. While rice is cooking, preheat oven to 375 degrees and lightly coat a baking pan with non-stick spray. Place marinated tempeh on the prepared sheet and bake for 10 minutes, flip tempeh and bake for an additional 10 minutes. Remove pan from oven and set aside to cool. Once cool, slice tempeh into six pieces and set aside.
4. When rice is ready, add a pinch of salt and baby glug of olive oil. Use a wooden spatula or rice paddle to combine.
5. On a flat surface (I used a clean cutting board), lay out your sushi mat. Place one sheet of nori, shiny side down, on the bamboo mat. Using the rice paddle, put about 1/3 of the cooked rice onto the sheet, pressing down evenly with wet fingers (be careful, it is still very hot). Make sure to leave a ¾-1” border at the top and bottom. Lay 2 pieces of tempeh and 3 pieces of sweet potato horizontally in the middle of your rice. Lifting up the edge closest to you, begin to roll the sushi around your filling, using the mat to help complete the roll. Enclose the roll tightly with the sushi mat (as shown in the photo). Remove mat, cut into desired number of pieces. Repeat until you have used up all the rice and tempeh. You may have leftover sweet potato, which can be refrigerated and enjoyed later as a healthful snack.
6. Usually, I pack the pieces in my son’s reusable sandwich container and refrigerate before I leave the house. I add a small ice pack in his lunch box to keep cool until lunchtime.