(For all ingredients, please use organic versions if available)
2 cups cooked Japanese short grain rice
(or any short grain rice)
Vegan square ham
Nori sheets
Furikake seasoning (rice seasoning with sesame seeds, salt, sugar, and seaweed flakes)
1 tablespoon olive oil
Teriyaki seasoning
½ cup of shoyu (or soy sauce)
½ cup non-alcoholic mirin
(or apple cider or rice vinegar)
2 tablespoons sugar
- Take the nori sheet, and cut it into the size of the mould.
- Make sure, the shiny side of the nori sheet is on the outside.
- Fry the vegan ham about 1 or 2 minutes on each side until they are golden and brown.
- Prepare the teriyaki sauce by mixing half a cup of shoyu or soy sauce, with half a cup of mirin. And then add about 2 tablespoons of sugar.
- When the vegan ham is nice and golden brown, add 2 tablespoons of the teriyaki sauce to it.
- Spread the teriyaki sauce evenly.
- Turn off the heat. Take out the ham.
- Start arranging the vegan ham musubi together by putting the nori sheet on a board. Make sure the shiny side is facing the board.
- Position the mould in the middle, and start adding the rice into the mould.
- Push down on it gently until the rice is nice and moulded.
- Remove the handle from the top, and add a thin layer of the Furikake seasoning to the top of the rice.
- Add the ham on top.
- Use the handle again to kind of compress the ham and rice together.
- Remove the mould, and fold it, very similar, when making a sushi.
- To help stick the seaweed together, use water or a little rice to stick it together.
- The vegan ham musubi is ready.
- Another way to make the musubi is by putting the seaweed sheet from the top, inside the mould. Kind of U shape. And then add the rice, and the Furikake seasoning. And then add a vegan ham slice. And overlap the seaweed sheet on top of each other.
- And gently press down so it is nice and compressed.Then remove the same way: press on the handle with one hand and use the other hand to remove it.