Ingredients
Units
Scale
- 4 slices plant-based luncheon meat (I used Omni luncheon meat)
- 2 tbsp soy sauce
- 2 tbsp mirin or water with a pinch of salt & sugar
- 1 tbsp maple syrup
- 1 cup Plant-based liquid egg (I used JustEgg) or 4 eggs
- 1 1/3 cup warm cooked short or medium grain rice
- Furikake
- 2 sheets of toasted dried seaweed (gim/nori), cut into half as lack tangle shape
Instructions
- Heat a non-stick skillet over medium heat, place the luncheon meat and cook until crispy edges and golden brown on both sides. Meanwhile, mix soy sauce, mirin, and maple syrup in a small mixing bowl. Pour the sauce mixture and glaze the luncheon meat. When the sauce bubbles, remove from heat and set aside.
- Cook a rectangle-shaped egg omelet by using an Asian rectangle egg omelet pan. You can also cook a flat egg omelet and cut it into the same size as the luncheon meat.
- Using a musubi mold, place 1/3 cup of rice per musubi in the mold and evenly spread it out. Use the mold press to flatten the rice. Sprinkle about 1 tbsp furikake or more to your taste then place glazed luncheon meat on top, followed by the egg omelet. Wrap the seaweed so that both ends meet under the warm rice. That way, the warm steam from the rice helps the seaweed to stick well. Enjoy!
- Cook Time: 12 mins
