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.
Servings: 3
Ingredients
- 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
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
Instructions
- 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.