Luncheon Meat Musubi
Serves 4
60 mins
Average
Ingredients:
1 tin, 360gunMEAT meat-free Luncheon, sliced in 8
4 tbsptoasted sesame seeds
½ pc cucumber, sliced
2 pcsnori strips, cut into strips 2” wide at least
2 tbspvegetable oil, for pan frying
2 cupscooked Japanese rice (or any short grain rice available)
2 tbsp rice vinegar
1 tsp white sugar
¼ tsp salt
Dashtogarashi
¼ cup soy sauce
2 tbsp water
2 tbsp mirin
1 tbsp blue agave / white sugar
½ pccarrot, cut into strips
1 stalk leeks, green part only, cut into 3” strips
1 pc dried shiitake mushroom
How To:
1.In a skillet, heat the oil. When hot, pan fry the pieces of unMEAT meat free Luncheon slices until browned on both sides. Set aside.
2.To make the sushi rice, in a separate bowl, add the rice vinegar, white sugar and salt. Mix thoroughly. Place the cooked rice in a bowl, then with the rice paddle, fold the rice vinegar mixture. Add the dash of togarashi towards the end of mixing. Be careful not to mush the rice during the mixing. Let it rest so flavors are absorbed by the rice. Cover with damp tea towel to protect it.
3.To make the teriyaki sauce, combine the soy sauce, water, mirin, blue agave, carrot strips, leeks and dried shiitake in a small sauce pot. Let it simmer on low heat until the sauce has a syrupy consistency. Set aside.
4.To assemble, with wet hands quickly take about 3-4 tbsp of the sushi rice and form into a rectangle bed that is as big as your unMEAT meat free Luncheon slices. When done, roll the sides in the toasted sesame seeds to coat it. Lay it on top of your strip of nori in a criss-cross pattern. Drizzle teriyaki sauce on the rice. Layer with the cucumber and the unMEAT meat free Luncheon slices, then wrap the nori sheet around it. Seal the ends of the nori sheet with water.
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