Fragrant coconut rice infused with fresh turmeric serves as the foundation for these seaweed rolls, bringing a bright, earthy color and a subtle creamy sweetness to every bite. The rolls are filled with savory strips of tempeh glazed in sweet soy and tamarind, alongside stir-fried rice vermicelli and crisp fresh vegetables. A homemade chili sambal adds a necessary kick, cutting through the richness of the coconut for a well-rounded flavor profile.

Preparing these rolls involves balancing different textures, from the snap of fresh cucumber and basil to the chew of the vermicelli and the firm, soy-marinated tempeh. They offer a substantial, satisfying alternative to standard sushi rolls, making them a great choice for a lunch that feels fresh and thoughtfully assembled. Once sliced into bite-sized pieces, the rolls reveal their colorful layers, creating a visually engaging plate that works just as well for hosting as it does for a quiet meal at home.

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If you enjoy the earthy, aromatic profile of turmeric and coconut, you might want to experiment with different ways to showcase seasoned grains. For a fun, textural contrast, try wrapping your favorite fillings in this salmon mayo seaweed cracker snack, or if you prefer a heartier meal that utilizes earthy ingredients, this savory mushroom rice dish offers a comforting and simple way to elevate plain rice.

Key Ingredients

Seaweed sheets: Used as the primary wrapper to hold the rice and fillings together.
Turmeric: Grated and juiced to infuse the rice with a signature golden color and earthy aroma.
Coconut cream: Adds a rich, creamy texture and subtle sweetness to the cooked rice.
Tempeh: Deep-fried and glazed in a savory soy sauce mixture as the main protein filling.
Rice vermicelli: Provides a soft, textural contrast when stir-fried with vegetables inside the roll.
Lemongrass: Bruised and simmered with the rice to impart a distinct citrusy fragrance.
Tamarind liquid: Used in both the tempeh glaze and chili sauce for a sharp, tangy acidity.
Kaffir lime leaves: Cooked with the rice to contribute a bright, aromatic citrus note.

Elevate Your Rice Game

If you crave a zesty, heat-packed side dish, try our Nando's style spicy rice to bring bold flavor to your next weeknight dinner.
For a classic takeout experience at home, follow this guide for Din Tai Fung prawn fried rice to master the art of perfectly individual grains.
Bring a touch of Mediterranean warmth to your table by serving your proteins alongside this traditional fasoulia and rice pairing.

Turmeric Coconut Rice Roll In Seaweed

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Turmeric Coconut Rice Roll In Seaweed ingredients

10 seaweed sheets or more for main wrapper

A Turmeric Rice

3 1/2 cups rice, washed200 ml instant coconut cream8 bay leaves3 thumb sized turmeric,grated2 lemongrass, bruiseA thumb size galangal,bruised3 kaffir lime leaves12 L of water3 tsp salt1 1/2 tsp chicken stock powder2 tsp sugar

B Tempe Soy Sauce

500 gr tempeh, cut into long thin stripsA thumb side of galangal, bruised1 tbsp sweet soy sauce8 small shallot, minced5 garlic cloves, minced4 tbsp tamarind liquid2-3 tbsp palm sugar2 tbsp oil50 ml water1 tsp white sugar1/2-1 tsp saltOil for deep fry

C Stir Fried Rice Vermicelli

100-150 gr dried rice vermicelli1/2 cup julienne carrot1/2 cup shredded cabbage4 small shallot, minced2 garlic cloves, minced1 tbsp oyster sauce1 tbsp sweet soy sauce2 tsp soy sauce2 tsp dark soy sauce2 tbsp oil1/2 tsp chicken stock powder1/2 tsp sugar1/2 tsp white pepperSalt

D Chili

12 small shallot, minced5 garlic cloves, minced3 tomato, smashed100 gr long chili, minced1/4 cup oil50 ml water1 tsp salt1 tsp Chicken stock powder2 tsp sugar1 tbsp tamarind liquid

Additional Stuffing

Thinly sliced omelette eggSliced cucumberBasil leaves

Steps

Turmeric rice1 Mix few tbsp water with grated turmeric, squeezed out the juice in a bowl2 add all rice ingredients in a rice cooker along with the turmeric juice Mix well and Let it cookTempeh Soy Sauce1 Deep fried the tempeh until golden, drain2 Heat oil in a pan, sauté garlic and shallot until golden, add in galangal Stir3 Add all ingredients except fried tempeh, stir until slightly thicken4 Lastly add tempeh stir to coat everything wellFried Rice Vermicelli1 Soak rice vermicelli with hot water for 2-3 min until springy and soften2 Heat oil in a wok or pan, sauté garlic and shallot until golden3 Stir in cabbage and carrots until slightly wilted4 Add cooked rice vermicelli and the rest of the ingredients Lower the heat and stir to combineChilli1 Heat oil in a pan, sauté garlic, chili and shallot2 Then add smashed tomato, stir until combined for 2-3 mins3 Stir in the remaining ingredients for a min or twoHOW TO ROLL:Place a sheet of seaweed on a bamboo mat, shiny side down. spread rice evenly, leave about 2 inches uncovered on the upper side.Place tempeh,rice vermicelli,chili and addtional stuffing in the center of the riceUse both hands to roll the mat, along with seaweed and rice over the fillings, so one edge of the rice and seaweed reaches the opposite edge.Grab the mat with both hands, press it tightly as you continue rolling.Push out the mat as you roll. Repeat for the remainingCut rolls into 1/4 inch bite size, transfer into a serving plate, sprinkle toasted sesame seed. Serve

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