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Vegan Luncheon Meat Rice Roll

This vegan luncheon meat rice roll is so simple to make that is perfect for a snack, meal-to-go, or lunch. It's made from short-grain rice that is wrapped around a stack of luncheon meat, then compress into a large roll. The roll is then cook until perfectly golden brown with a simple homemade sauce.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 3
Author: woonheng


  • 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



  • 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.