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.
- 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.