Tempeh Bak Kwa Nori Wrap

Name: Tempeh Bak Kwa Nori Wrap
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Chinese, Japanese
Ingredients: 4 nori sheets; 1 cup cooked brown rice; 1 Japanese cucumber (sliced); 4 slices tempeh bak kwa; 1 tbsp toasted sesame seeds; 0 Sriracha sauce; 0 Vegan mayonnaise/hummus; 1 tsp salt; 1 tbsp sesame oil; 0 Cling wrap

August 2, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3aa1yqv, title=Tempeh Bak Kwa Nori Wrap ]]

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Tempeh Bak Kwa Nori Wrap

This recipe could not get any easier! Prepare your cooked ingredients (to your liking) and assemble with our little hack 😉 No more messy eating with food falling out as the nori (seaweed) will hold everything together. It's perfect as a light snack when you're out and about.

Servings: 4

Keywords: Vegan, Vegetarian, Tempeh Bak Kwa

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Ingredients

Instructions

Ingredients

4 nori sheets
1 cup cooked brown rice
1 Japanese cucumber (sliced)
4 slices tempeh bak kwa
1 tbsp toasted sesame seeds
Sriracha sauce
Vegan mayonnaise/hummus
1 tsp salt
1 tbsp sesame oil
Cling wrap

Instructions

In a large bowl, mix hot brown rice with salt and sesame oil.
Place one sheet of cling wrap bigger than the size of the nori sheet on a chopping board. Place nori sheet on the cling wrap. Use a pair of scissors to cut the nori sheet from the middle, bottom up, halfway to the center only.
Place your 4 toppings of choice in each of the 4 square sections of the nori sheet. One quarter with brown rice, another quarter with tempeh bak kwa. Next would be sliced cucumbers and hummus on the other.
To fold, start with the bottom left corner. Fold it upwards, then fold it to the right, and finally hold it downwards.
Now wrap the nori wrap with the cling wrap tightly. Cut your wrap into two halves (or not!) and enjoy!

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