To make the sushi rice, rinse the rice 3 times until the water is mostly clear. Cook rice according to package’s directions. I used 2 rice cooker cups, which is different than two regular US cups. I cooked my rice in my rice cooker and filled my water until the #2 line.
While the rice is cooking, make the sushi vinegar. Combine the vinegar, sugar, and salt in a small pot and simmer until sugar dissolves, stirring constantly. Or you can place it in the microwave for 1 minute and stir until sugar is dissolved. Place in the fridge or leave out on the counter to cool.
After rice is done and while it is hot, pour cooled sushi vinegar over the top. Use a rice paddle and slice the rice a few times everywhere to mix in the vinegar. Gently flip the rice with the paddle after a few slices and repeat (slice and flip) until the vinegar is incorporated the rice has cooled a little. Cover with a damp towel or paper towel over the rice for 45 minutes to an hour before using the rice.
To make the teriyaki tempeh, slice the block of tempeh in half. Boil a small pot of water. Once boiling, add the tempeh. Simmer for 8 minutes, flipping the two tempeh blocks halfway through. Drain the water.
Slice tempeh into strips width wise. Place in a shallow bowl and pour teriyaki sauce over it. Stir until well combined. Set aside to marinate for 30 minutes.
In a large skillet/pan, add 1 Tbsp of olive oil or avocado oil and heat over medium high heat. Add the marinated tempeh with all the sauce. Cook until tempeh is browned on both sides. This took about 8-10 minutes.
Prepare all the fillings for the sushi. Set up your sushi mat and a small bowl of water. Place a sheet of nori with the shiny/smooth side down on top of the sushi mat.
Spread a thin layer of rice (about 3/4 cup) on the nori leaving about an inch at the top uncovered. You can either wet your hands and use your hands to pat down the rice or use the rice paddle.
Place fillings onto the rice in the lower 1/3 of the nori sheet (towards the bottom). Once all the filling is in place, lift the bottom edge with the mat and carefully roll the sushi, pressing firmly on the bamboo mat as the roll to the top. Don’t press too hard though because you don’t want the filling to squeeze out. Use a very sharp serrated knife and dip it in some water. Slice the sushi into 8 even pieces, it helps to wipe your knife with a damp cloth after each slice to get clean cuts. Enjoy!