Upside Down Sticky Ginger Tempeh Sushi Cake
Love sushi but can’t be bothered with all the rolling? This upside-down sushi cake is the perfect shortcut. Packed with sticky ginger tempeh, creamy miso cashew sauce, fresh crunchy vegetables and seasoned sushi rice, it’s fresh, flavourful and surprisingly easy to make. Perfect for sharing or meal prep!
PREP TIME
10 minutes
COOK TIME
45 minutes
INGREDIENTS
30
Serves: 4-8
Ingredients
Sticky Ginger Tempeh
- 175 grams175 grams175 grams Tempeh, cut into small cubes
- 1 tsp1 tsp1 tsp Organic Toasted Sesame Oil - Thrive Market
- 3 Tbsp3 Tbsp3 Tbsp Wheat-Free Tamari
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 1 tsp1 tsp1 tsp Ginger Juice
- 1 clove1 clove1 clove Garlic, minced
Miso cashew cream
- 100 grams100 grams100 grams Organic Raw Cashews - Thrive Market, (soak for 30 mins in boiling water)
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Soy Milk
- 1 Tbsp1 Tbsp1 Tbsp Organic White Miso Paste - Thrive Market
- 1 tsp1 tsp1 tsp Lime Juice
- 0.5 tsp0.5 tsp0.5 tsp Organic Toasted Sesame Oil - Thrive Market
- 1 pinch1 pinch1 pinch Sea Salt
sushi rice
- 300 grams300 grams300 grams Sushi Rice, cooked
- 2 Tbsp2 Tbsp2 Tbsp Brown Rice Vinegar
- 1 tsp1 tsp1 tsp Pure Maple Syrup, optional
- 2 pinch2 pinch2 pinch Maldon Sea Salt Flakes
to assemble
- 1 whole1 whole1 whole Avocado, peeled & thinly sliced
- 0.5 whole0.5 whole0.5 whole English Cucumber, thinly sliced
- 1 - 2 whole1 - 2 whole1 - 2 whole Carrots, peeled into ribbons
- 1 bunch1 bunch1 bunch fresh coriander
- 2 pieces2 pieces2 pieces Nori Seaweed, square sheets
- 2 Tbsp2 Tbsp2 Tbsp Organic Hulled Sesame Seeds - The Spice Lab
- 2 Tbsp2 Tbsp2 Tbsp Sriracha
- 2 Tbsp2 Tbsp2 Tbsp Vegan Mayo - Primal Kitchen
- 2 sprigs2 sprigs2 sprigs spring onions, finely sliced
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the sushi rice: Mix the rice vinegar, maple (if using) and salt into the warm cooked sushi rice. Leave to cool slightly.
- Cook the tempeh: Heat the sesame oil in a frying pan over a medium heat. Add the tempeh and cook for 5–7 minutes until golden. Stir together the tamari, maple syrup, lime juice, ginger and garlic before pouring over the tempeh. Continue cooking until the sauce has reduced and become sticky and glossy.
- Make the miso cashew cream: Blend the soaked cashews with the soy milk, miso, lime juice, sesame oil and salt until completely smooth.
- Assemble: Line a loaf tin or small rectangular container with cling film if desired.
- Layer in the following order:Avocado slices, Half the sushi rice (press down firmly), Sticky ginger tempeh, Cucumber, Carrot ribbons, Nori sheet, Remaining sushi rice (press firmly again), Miso cashew cream, Fresh coriander, Final nori sheet. Press everything down firmly. Cover and refrigerate for 30 minutes. For best results, leave for a few hours.
- Finish: Turn out onto a serving plate. Drizzle with vegan mayonnaise and sriracha before finishing with sesame seeds, spring onions and extra coriander. Serve with a simple dipping sauce of choice. We like mixing toasted sesame oil, rice vinegar, tamari & maple together.
Notes
- Use sushi rice. Its sticky texture is what helps hold the cake together.
- Press each layer down firmly using the back of a spoon or the bottom of a glass.
- Don’t overfill the creamy layer. A thin layer of the miso cashew cream works best.
- Wet your knife before slicing to help create cleaner cuts.
- This recipe is best enjoyed fresh but leftovers will keep in the fridge for up to 2 days.
- Swap the tempeh for marinated tofu if preferred.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 609 |
| Fat: | 23 g |
| Carbohydrates: | 77 g |
| Protein: | 20 g |
| Cholesterol: | 24 g |
| Sodium: | 1448 mg |
| Fiber: | 10 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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