Onigiri with Green Pea Tempeh Medallions & Summer Veggies
Japanese-inspired: crispy tempeh medallions next to hand-shaped onigiri, served with colorful roasted veggies and edible flowers.
Ingredients for 2 people
- 200 g Green Pea Tempeh, cut into rounds
- 200 g sushi rice
- 1 sheet of nori, cut into strips
- Black sesame seeds
- 150 g zucchini
- 100 g yellow wax beans
- 10 cherry tomatoes
- 2 shallots
- Edible flowers (e.g. nasturtium)
- Soy sauce, olive oil
How to make it
- Cook the sushi rice according to the package instructions, let it cool slightly and shape into onigiri. Sprinkle with nori strips and sesame seeds.
- Use a round cutter to cut the tempeh into medallions and fry them in a pan over medium heat until crispy on both sides, then season. They also turn out great in the air fryer.
- Cut the zucchini and wax beans into strips and sauté them with the shallots and cherry tomatoes in olive oil until lightly browned.
- Arrange everything together on a plate, drizzle with soy sauce and garnish with edible flowers.
Enjoy your meal! 🍙
You can find our Green Pea Tempeh right here in our shop.
No green pea tempeh at hand? The recipe works just as well with our chickpea tempeh or black bean tempeh.
