Let's Make Veggie Musubi!

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Serves: Approx. 9

INGREDIENTS

Rice
Approx. 4 cups. Any medium grain white rice will do. (You can use extra fancy if you're feeling extra!) Sushi rice works too. 

​Plant-Based Meat Alternatives
I love the Field Roast Apple Sage Sausage. The Italian Garlic and Fennel is also good. These are not gluten-free, so if you need a GF option, choose another! 1 pack of 4 of the Field Roast works to make about 9 musubi. 
Butterfly cut to cook, then cut to size after cooking.

Seaweed
1 pack of full-size nori sheets (seaweed) cut in half longways. A pack usually comes with 10 sheets, which makes about 20 musubi. (So you can use one pack for two servings.)

Furikake - Roasted Black Seaweed Rise Seasoning. (Nori Komi) - I recommend Mishima foods.

You will also need at least one Musubi Rice Press
(Found at any local grocery store in HI or on Amazon.)

Optional:
Avocado
Soy/sugar glaze. I like to use Bachan’s Japanese BBQ sauce in mine!

DIRECTIONS

• Make rice
• Cook sausage 
• Let cool
• Set out sushi blocks
• Have a bowl of water to rinse blocks between each press
• Assemble musubi and add optional ingredients

Enjoy!