Musubi

INGREDIENTS

1 cup uncooked sushi rice
2 tbsp seasoned rice vinegar
1 package Tempea tempeh
¼ cup teriyaki sauce
3 tbsp cooking oil
2 sheets nori

INSTRUCTIONS

  1. Cut your block of Tempea tempeh in half, and then carefully slice each piece into 2 thinner halves. Make your cuts carefully so that the thickness of all pieces is similar. ⁣⁠

  2. Marinate tempeh slices in a shallow dish with ¼ cup of teriyaki sauce for at least 15 minutes.

  3. Cook sushi rice according to package instructions and let cool. Once cooled, mix in 2 tbsp seasoned rice vinegar.

  4. In a skillet over medium-high heat, add the cooking oil. Once hot, add the marinated tempeh slices and cook for about 3 minutes on each side, or until they are golden brown. Remove from heat and set aside.

  5. With wet hands, shape and press cooled sushi rice into four bars that are about the same size as your slices of tempeh. If available, a mould can be used to help press and shape the rice layer.

  6. Once you have shaped 4 rice layers, add the cooked tempeh slices on top.

  7. Cut 4 strips of nori and wrap each rice and tempeh bundle with a strip. Seal the ends of the nori with a bit of water and place the musubi seam side down. Enjoy immediately!