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Nori Maki With Tempeh And Vegetables

Ingredients

• Rice
• 3 cups water
• 2 cups short grain brown rice
• 1/2 cup mirin
• 1 tablespoon brown rice vinegar
• Maki
• 18 string beans, trimmed
• 6 sheets toasted nori
• 2 scallions, trimmed and cut into thin diagonal slices
• 1 small avocado, peeled and cut into thin strips
• 1 medium-large carrot, peeled and cut*
• 8 ounces tempeh
• 3 tablespoons mirin
• 2 1/2 tablespoons shoyu or tamari
• 2 tablespoons toasted sunflower seeds
• 1 to 2 tablespoons umeboshi paste
• 1 tablespoon maple syrup
• 1 tablespoon wasabi powder, mixed with water to make paste
• Dipping Sauce
• 1/4 cup shoyu or tamari
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1 tablespoon mirin
• 2 teaspoons ginger juice**

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