Hold the phone! Did we really just say VEGAN Musubi? Not only are these eye candy and instagram worthy but they’re vegan so now everyone can enjoy our favorite local treat. Spam- eh not everyone’s favorite and truely a hit or miss ingredient. You either love em’ or you hate em’ but regardless now there’s another one in the books to give a try!
Recipe by : Lazy Cat Kitchen
- 4 cups of cooked sushi rice
- 1 Avocado sliced
- 1 oz of Lettuce
- Pickled red cabbage
- Nori sheets
- Tofu katsu ( see Lazy Cat Kitchen for recipe)
- 1 Sliced and grilled sweet potato
- A bowl of warm water
- Wet your hands and or any utenstils you are using to assemble your musubi’s. ( A musubi maker would be easier to use to assemble these, but your are also able to assemble them without! )
- Cut your nori sheet in half (hamburger-style)
- Lay down one nori sheet (hamburger style) and scoop some rice onto the nori making a rectangle out of rice (hotdoge style). Make sure to leave at least two finger space from the left seam of the nori and around four finger space of nori to the left of the rice. This is what we’re going to use to wrap the musubi firmly with.
- Dip your hands into water again, and add your lettuce, pickled cabbage, avocado, tofu katsu. (OPTIONAL: instead of tofu you can add some sweet potato)
- Add another side of rice, similar to the amount you added on the bottom on top of the ingredients.
- Roll all of your ingredients to the right side of the nori. Take the right side of the nori and wrap it to the left to meet the seam on the left. Add a little water and connect the two seams together. Water makes the nori tacky and easy to stick.
- Rinse off any rice with the warm water and continue the process. Don’t worry if your first couple of musubi’s look loose and messy. It takes a while to get used to it but rest assured it tastes amazing! Dip in teri sauce, or shoyu for more flavor.