Cucumber, Carrot, Avacado, and Spicy Tempeh Sushi. Cook organic sushi rice and let cool. In a frying pan, add Grapeseed Oil and cook Tempeh with Chili Flakes and Salsa. Clean off your cutting board with water or spread a sheet of wax paper out on the counter, and take a large spoon and spread the rice as thin and flat as possible, about 2/3 the size of the sushi wrap you have. Then, press the seaweed on the rice and add another thin-as-possible layer on the seaweed wrap. In the middle, place thin strips of Carrot, Avacado, un-peeled Cucumber, and Tempeh down the middle of the wrap. Get a spatula to help you begin rolling the wrap from one side. The sticky rice will help a lot, but wrap as tight as you can (without breaking it) because it'll make it easier to cut. A great treat to enjoy fresh as possible (and slightly warm with Soy Sauce;).