Tempeh Vegetable Maki Rolls

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1 pkg (8 oz/240 g) tempeh , cut into 6 cubes

1 green onion , quartered

4 tsp sodium-reduced soy sauce

2 tsp sesame oil

2 tsp rice vinegar

1-1/2 tsp grated fresh ginger

2 tbsp chopped fresh coriander

2 tbsp toasted sesame seeds

1/2 large carrot

1/2 English cucumber , halved lengthwise and cored

1/4 sweet red pepper

1 small avocado

1/2 lemon

4 sheets roasted nori

1 tbsp wasabi powder

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