Ingredients

For the tempeh:

3 tablespoons Soy Sauce

2 tablespoon Kecap Manis

1 teaspoon Sambal

1 teaspoon crushed Garlic

1 tablespoon of Sesame Oil

3 drops Ginger Oil

100 grams cubed Tempeh

1 Cup uncooked Sushi Rice

1 Cup cubed Mango

1 Cup cubed Cucumber

½ Cup sliced Radishes

1 Cup Edamame Beans

1 sliced Avocado

½ Cup sliced Spring Onion

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For the Dressing:

2 tablespoons Vegan Mayonnaise

2 tablespoons Rice Wine Vinegar

1 teaspoon Shichimi Togarashi spices (Japanese Spice blend)  

1 teaspoon Sesame Seeds

1-2 drop Lime Oil

Combine the ingredients for the marinated tempeh cubes and set aside for 30 minutes.

Fry in a large pan until golden and crispy in about 10 minutes

Cook the rice according to the instructions on the package

Combine the ingredients for the dressing, add more Lime Oil if you like the dressing to be tangier.

Arrange all the ingredients on your plate, starting with the sushi rice on the bottom. Dress the sliced fruit and veggies in a circle around the rice and finish with the tempeh. Drizzle the dressing over all the ingredients and finish with the sliced spring onions. Enjoy!