This vegan luncheon meat rice roll is SO simple to make and delicious. It’s perfect for lunch to go or quick snacks.
Have you tried vegan luncheon meat before? I don’t remember the last time I had the traditional one but this vegan version from OmniPork definitely reminds me of the taste from years ago and the texture is on point. It’s less salty compared to the one I remembered.
I have made this rice roll so many times for my family and they gave me two thumbs up! Check out the simple recipe below and get make some today. This recipe was inspired by the popular musubi and a YouTube video from Soyaa-ah.
How to make vegan luncheon meat roll
Step 1: Pan-fry the vegan luncheon meat
Pan-fry vegan luncheon meat on a non-stick skillet (I didn’t use any oil) until golden brown on both sides. Then, top 3 of them with folded vegan cheese.
Stack each with another luncheon meat to make 3 sets.
Step 2: Assemble
Next, place about a cup of rice on a lined sushi mat. Using a rice spatula or paddle, press the rice down to create a flat 5X6 rectangle, aiming the side towards you, leaving some gap on the sushi mat without rice at the top.
Now, turn the sushi mat around so the side without rice faces you.
Lay a half-sheet size nori on top of the rice, aiming to have the sheet closer (see picture). The reason is that you want to have a good amount of seaweed holding the luncheon meat stack when you wrap it.
Roll it up as tight as you can.
When you reach the top, use the sushi mat to fold the rice over, like how you close an envelope.
Then, adjust the tightness of the roll by pulling the sushi mat to compress the rice. Your roll should have two open ends. Now, dab your palms with either sushi vinegar or salted water and mold to close the open ends so it looks like a large log. Gently press the rice with your palms as you go so you get a compact log.
Step 3: Grill the rice roll
Mix together soy sauce and mirin in a bowl until well-combined. Next, heat a non-stick pan over medium-low heat and apply a thin layer of oil to the bottom of the pan.
Transfer the rice log to the hot pan. I prefer to cook one at a time but you can do all three of them at once.
‘Grill’ the rice until a thin crust forms, about 2-3 minutes before flipping. This crust is important as it will prevent the rice from falling apart. If you apply the sauce on the rice without this crust, your rice roll will turn crumbly and won’t hold together well.
Once you’ve flipped it over, cook this side for another 2-3 minutes while you brush the crusted side with sauce. Flip and repeat. You may repeat this step a few more times for a more flavorful rice roll. If it browns too quickly, lower the heat.
The sugar in the sauce will start to char the rice roll. ‘Grill’ all the sides if you like a crispy outer layer. Serve immediately.
Vegan Luncheon Meat Rice Roll Cooking Tips
- Can I add teriyaki sauce when I cook the luncheon meat? Yes, please use my Teriyaki Tofu balls sauce as seasoning if you prefer. I didn’t add any this time as I really like the original flavor of this luncheon meat on its own.
- Is oil not needed when cooking this luncheon meat? Yes, I didn’t use any but I do have a very good non-stick pan.
- My rice keeps sticking to the spatula – Notice that I’m using a rice spatula or paddle. I really like it because it has tiny dots that create a friction so the rice will stick to the surface. If you don’t have a rice spatula, dip a spoon with water or sushi vinegar when you need to press the rice down on the sushi mat.
- Rice cooking tips
- You can season the rice with sushi vinegar before placing it on the sushi mat. Or dab your palms with seasoning when you compress the rice into log to season it.
- Do not flip the roll until a crust is form
- ‘Grill’ the rice over low or medium-low heat. Watch the temperature, if the rice brown too quickly, then lower the heat.
This vegan luncheon meat rice roll is
- Perfect for make-ahead meals for parties, picnic, and traveling
- Kid-friendly and family-friendly
- Easily customizable: add slices of avocado or cucumber
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking!
Vegan Luncheon Meat Rice Roll
- 3 cups of cooked rice preferably short-grain
- 6 slices vegan luncheon meat
- 3 slices of vegan cheese fold in half
- 3 half-sheet nori
- oil for cooking
- sushi vinegar/rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- First, whisk together soy sauce and mirin in a bowl until well-combined, then set aside.
- Next, heat a large non-stick skillet over medium heat. Place vegan luncheon meat on the hot pan and pan-fry until golden brown on both sides. Top 3 of them with vegan cheese, then stack with another luncheon meat to make 3 sets.
- Now, spread about 1 cup of rice on a lined sushi mat to make a 5X6 rectangle. Lay a half-sheet nori to cover ⅔ of the rice. Place a stack of luncheon meat on the nori sheet that has no rice under.
- Roll it up and use the mat to help compress the rice. Rub your palms with sushi vinegar and mold while compressing the roll into an enclosed log.
- Clean the skillet from above, and lightly grease the pan. Place as many rice rolls as the pan comfortably fits.
- Grill over med-low heat until a thin crust forms, about 2-3 minutes. Flip and brush the crusted side with the prepared sauce. Repeat the same step a few times and cook until golden brown (adjust the heat if it browns too quickly). Serve the rice roll immediately.