Marinate the tempeh in tamari and scallions for at least 4 hours and set aside. Rinse and drain rice. Place rice, salt and water to boil and cook until very tender. Drain, cool, set aside. Place cooked rice in a large bowl. Add vinegar, sea kelp, parsley and mirin and toss together. It is bets to season the rice while it is still warm. Cut the avocado into thin slices. Cut the carrot lengthwise into long strips. Retrieve marinated tempeh. To make sushi rolls: Lay nori shiny side down on a dry flat surface. Spread rice mixture onto nori leaving 1 inch clean side all the way around. Place strips of cut vegetables and tempeh lengthwise in the middle of the rice. Lift nori from the edge and begin to roll, tucking firmly into the center. When about ½ inch of nori is left, moisten edge with water and seal firmly. Gently squeeze the roll to make it even. Set the roll aside and repeat with the remaining nori. Using a wet, sharp knife, cut the roll into equal pieces using a back and forth sawing motion. Put all the ingredients for dipping sauce together in a small attractive bowl, extra wasabi can be served on the sides. Best f served immediately.