Makes 4
INGREDIENTS
60 ml (2 fl oz/¼ cup) wheat-free tamari, plus extra to serve
1 teaspoon lime juice
1 teaspoon ghee, melted
65 g (2¼ oz/¼ cup) tahini
100 g (3½ oz) tempeh
370 g (13 oz/2 cups) cooked brown rice
4 nori sheets
½ avocado, sliced
1 Lebanese (short) cucumber, sliced lengthways into eighths
½ carrot, sliced lengthways into thin sticks
2 spring onions (scallions), halved lengthways
METHOD
1 Combine the tamari, lime juice, ghee and 1 tablespoon of the tahini in a bowl. Add the tempeh and set aside to marinate for 10 minutes.
2 Remove the tempeh from the marinade. Heat a dry frying pan over medium heat and pan-fry the tempeh until golden on both sides. Cut into thin strips and set aside.
3 Combine the rice with the remaining tahini. Lay a nori sheet shiny side down on the bench. With wet hands, take a quarter of the rice and press it evenly over the nori sheet, leaving a 3 cm (1¼ inch) border along the top side. Lay a quarter of the tempeh, avocado, cucumber, carrot and spring onion on top. Moisten the top edge of the nori with water and roll up securely. Repeat with the remaining ingredients.
4 Cut each roll into four pieces and serve with extra tamari.