Kimchi, tempeh and avocado nori rolls-Fabulous Fermentation Week
POSTED ON January 22, 2013
Nori rolls and kimchi’
When Sarah Britton of My New Roots and Elenore Bendel Zahn of Earthsprout invited me to take part in their Fabulous Fermentation Week, I was delighted!
Last time they collaborated they created this gorgeous raw chocolate, so I think we’re in for a treat this week!
One of my favorite fermented foods is kimchi. I posted a recipe for making your own kimchi along with many of its health benefits here.
I love combining kimchi with avocado, brown rice and tempeh, as simple as it is, I thought I’d share the recipe. With my mind full of the many raw fermented foods I love, including turnip kraut, fermented carrots, beets and the list goes on, I forgot that tempeh is also fermented! Even though it’s eaten cooked and we usually buy it pasteurized, we still benefit from what fermentation does — increases digestibility and nutritional value. There is one maker of fresh, unpasteurized tempeh here in New York, check out this site for where you can get it.
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Final result
Cutting the roll
rolls and dipping sauce
All photos courtesy of Kate Davis, thank you again Kate!
Fabulous Fermentation Week Friends:
Kimchi, tempeh and avocado nori roll
To cook the tempeh I used this recipe but cut it in 1/4 thick strips
(You can also read more about tempeh’s health benefits there)
Makes one roll
1 sheet toasted nori
Brown rice and sweet rice blend, recipe here
1 teaspoon umeboshi paste
2 teaspoons unhulled tahini
4 slices tempeh, cut in half lengthwise, see recipe here
1/4 avocado, cut in 3 slices
1/4 cup kimchi, see recipe here
3 tablespoons chopped parsley
Toasted black sesame seeds
Dipping sauce
For 2 rolls
1 tablespoon plus 1 teaspoon tamari
1 tablespoon water
1 teaspoon brown rice vinegar
Press brown rice evenly over the nori, leaving a 1-inch strip bare at the end furthest from you.
Spread umiboshi paste and tahini over the rice at the end closest to you. Top with tempeh, avocado, and kimchi then sprinkle with parsley and sesame seeds.
See images above on how to roll.
Combine all the ingredients for the sauce and serve with rolls. Enjoy!
POSTED IN appetizer, Side Dishes
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This looks so good! I LOVE kimchi and I think it goes fantastic with avocado! I just picked some up this week which was very exciting because it is usually hard to find traditionally fermented unpasturized kimchi. Thanks for posting such a creative and recipe, which will surely inspire some new uses for my kimchi.
I’ve only ever made nori rolls with white sushi rice. Do you find that the blended brown rice sticks the same? Or do the rolls have a tendency to fall apart?
Yes absolutely! The shortgrain brown and brown sweet rice are very sticky especially when prepared as I do in the link.
Hope you can try it soon!
Great! I’m looking forward to trying this as soon as my next batch of kimchi is ready. Thanks!
Wow, this roll sounds so good! I may need to expand my fermenting horizons just so I can try using homemade kimchi in sushi rolls. 🙂
Wow, these look delicious, thanks so much for the recipe 🙂
Yum! Your rolls are beautiful. It reminds me of my macro bowl which has a lot of similar ingredients, but in a bowl – sauerkraut, wakame, tempeh, sprouts and brown rice with a miso-tahini sauce. Using avocado sounds like a great idea, too. 🙂
So yummy! My boys love sushi so I am keen to give this a try. Thank you for sharing it with us for fab fermentation week.
Fantastic post! Will definitely be making these!!
Fantastic recipe; I’ve been thinking lately that I need to get back to making nori rolls more often. Kimchi is such a perfect component. Happy fermenting!
That looks delicious. Such lovely pics to get the taste in your mouth,….thanks
Wonderful recipe. I’ve been wanting to try a healthier (more veggies) version of sushi! 🙂
What a great sushi recipe – looks really healthy! 🙂
These turned out looking great! I bet they are so tasty!!