Tempeh Futomaki

My version of the vegan futomaki featuring anti-inflammatory tempeh and antioxidant seasoned burdock, with pickled turnips, roasted asparagus, roasted sesame seeds, and poached baby portabello -- all rolled up in Calrose rice and seaweed wrap served on a piece of perilla leaf.

Drench overnight in a flat cooking-sheet a stick of tempeh cut into long sticks with a cup of almond milk colored by tumeric, and salted with coarse kosher salt, for a nutty egg-replacement futomaki filler that fries up nicely on a medium-heated skillet in ten to twenty minutes. #cookingintentionally #retailpoetry #fusion #westindiesjapanoise

Shop ingredients at Target.