The Sushi Recipe to ROLL OUT THE RED CARPET FOR | Plantbased Musubi

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Rinse the sushi rice 2 to 3 times, drain, then put it in a small saucepan with 1 cup of water.
2. Bring to a bubble over medium-high heat, then reduce to medium-low, stir well, cover and cook for 15 minutes.
3. Turn off the heat and let the rice steam for 10 minutes.
4. Shake the mayo and sriracha together in a squeeze bottle.
5. Mix the sesame oil, soy sauce and maple syrup to make the teriyaki sauce.
6. Transfer the hot rice to a large bowl, add the rice vinegar, fluff gently and pat it against the sides of the bowl to cool.
7. Sear the luncheon meat in a drizzle of avocado oil in a nonstick pan over medium heat, about 2 minutes per side.
8. Pour in the teriyaki sauce and cook the meat another 2 minutes, keeping the pan juices.
9. Cut the nori into three sheets with the middle strip removed along the perforations, and set them aside. Keep a cup of water nearby to wet your fingers.
10. Spread a generous layer of rice on each nori sheet, leaving about an inch bare at one end, and press a few grains onto the empty corners.
11. Place the meat on the rice, roll firmly, then slice each roll into 3 pieces.
12. Plate the rolls and top with spicy mayo, both sesame seeds, chopped green onion and some teriyaki sauce from the pan.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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