Making Sushi rolls is a good idea when there are several leftover dishes, each a small amount.
That was exactly the reason why I made these rolls.
I had a little bit of vegan “omelet,” a little bit of cooked tempeh, and some “Kanpyo” that needed to be used in the freezer, and a few spinach leaves.
Doesn’t it look perfect though when rolled together like this?
This one got the Mexican theme, with vegan chorizo, avocado, tomato, and cilantro.
Lunch is ready!
2 thoughts on “Sushi Rolls: Vegan “Egg” Tempeh & Chorizo Avocado
They look amazing! I will try do make them next time, my favorite, the mexican one
Reiko in reply to Paty
Thank you, Paty! I like the Mexican one too.