Arugula & Tempeh Sushi

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• Step 1

  Stir-fry the tempeh in the coconut oil for 3–4 minutes over medium heat, or until tempeh turns golden brown. Remove from heat and mix with the miso, tahini, and lemon juice. Let cool to room temperature.
  Roll the ingredients into sushi (see steps below) using the tempeh in the place of rice, and the arugula, tomatoes, and onions as the filling. Slice each roll into 6–8 pieces, and serve. (Alternatively, form into hand rolls.)

• Step 2

  5 STEPS TO HOMEMADE SUSHI ROLLS
  Homemade sushi takes a little practice, but is likely easier than you think.
  ONE: Place the nori shiny side down, on a bamboo mat, with the line indents vertical to you.
  TWO: Spread a handful of rice (or rice substitute) horizontally across the bottom half of thesheet. Pat down the rice to make it even.
  THREE: Lay the filling ingredients in a horizontal line across the center of the rice.
  FOUR: Beginning on the side closest to you, roll the sushi up like a jelly roll while using the mat to tuck, squeeze, and compact, forming a tight cylinder. Moisten the nori edge with water, and hold for a moment to seal.
  FIVE: Dip a sharp knife into hot water before cutting, then gently saw the sushi into rounds.

• Step 3

  QUICK PICKLED ONIONS
  Beautifully fuschia-colored, this quick accompaniment has a way of glorifying any dish. The simple brine pickles the onion slices, enhancing the crispness and making the onions more mild and sweet.

  Place the onion slices into a quart-size mason jar. Pour the vinegar on top, and add the salt. Close the jar tightly and give it a good shake for 30 seconds. Press the onions back down until everything is submerged in the vinegar solution, and let rest for 10 minutes. Drain the vinegar, and squeeze the onions to remove any excess moisture.

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