Yeung Man Cooking | The Sushi Recipe to ROLL OUT THE RED CARPET FOR | Plantbased Musubi @YEUNGMANCOOKING | Uploaded November 2021 | Updated October 2024, 2 hours ago.
Thanks Omnifoods for sponsoring this episode:
instagram.com/omnifoods.global
omnifoods.co/us
bit.ly/2ZKWxy2
(US retail locations: bit.ly/30CGsuQ)
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY LUNCHEON MEAT SUSHI ROLL RECIPE TODAY (MUSUBI)
LAY HO MA! This recipe is one of those restaurant quality dishes that really requires very little effort. Join me in this episode and learn how to make a delicious luncheon meat sushi roll (musubi) recipe with a spicy mayo right at home! Let's begin
Ingredients:
1 cup sushi rice
1 cup water
3 sheets nori
1/2 cup plantbased mayo (youtu.be/C-5g4qfKSoY)
3 tbsp sriracha
splash of toasted sesame oil
1 tbsp soy sauce 1 tbsp maple syrup
2 tbsp rice vinegar
drizzle of avocado oil
5-6 Omni Pork Luncheon Meat
1 tsp toasted white sesame seeds 1 tsp black sesame seeds
1/4 green onion
Directions:
1. Place the rice into a small saucepan. Rinse and drain 2-3 times. Then, add 1 cup water to the rice
2. Heat the saucepan on medium high heat. When the water begins to bubble, turn the heat down to medium low and give the rice a good stir. Then, cover and cook for 15min
3. Follow the perforated lines on the nori sheets to remove the middle column. Set the nori sheets aside
4. After 15min, turn the heat off and let the rice steam for 10min
5. Add the mayo and sriracha together into a squeeze bottle and shake to combine (remember to place your thumb on the nozzle)
6. Make the teriyaki sauce by mixing together the toasted sesame oil, soy sauce, and maple syrup
7. When the rice is done, transfer to a large mixing bowl. Add the rice vinegar and gently fluff the rice. Then, gently pat the rice to the sides of the bowl to help it cool faster
8. Heat up a nonstick pan to medium heat. Drizzle in some avocado oil. Add the Omni Pork Luncheon Meat and sear for about 2min of each side
9. Pour in the teriyaki sauce and cook the luncheon meat for another 2min. Don’t discard the juices from the pan
10. When you’re ready to roll, have a cup of water ready. Dipping your fingers in the water will prevent the rice from sticking to your hands. Line the nori sheets with a generous amount of rice, leaving about an inch of empty space on one end. Place a couple grains of rice on the empty corners 11. Place the luncheon meat on the rice and roll firmly. Slice the rolls into 3 pieces each roll
12. Plate the rolls and garnish with the spicy mayo, both sesame seeds, freshly chopped green onions, and drizzle over some of the teriyaki sauce from the pan
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
KNGWHWMM3BDU0PZK
SEH9V2NT4QPWFDYM
You are watching:
youtu.be/rgkkunIHTHw
Thanks Omnifoods for sponsoring this episode:
instagram.com/omnifoods.global
omnifoods.co/us
bit.ly/2ZKWxy2
(US retail locations: bit.ly/30CGsuQ)
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY LUNCHEON MEAT SUSHI ROLL RECIPE TODAY (MUSUBI)
LAY HO MA! This recipe is one of those restaurant quality dishes that really requires very little effort. Join me in this episode and learn how to make a delicious luncheon meat sushi roll (musubi) recipe with a spicy mayo right at home! Let's begin
Ingredients:
1 cup sushi rice
1 cup water
3 sheets nori
1/2 cup plantbased mayo (youtu.be/C-5g4qfKSoY)
3 tbsp sriracha
splash of toasted sesame oil
1 tbsp soy sauce 1 tbsp maple syrup
2 tbsp rice vinegar
drizzle of avocado oil
5-6 Omni Pork Luncheon Meat
1 tsp toasted white sesame seeds 1 tsp black sesame seeds
1/4 green onion
Directions:
1. Place the rice into a small saucepan. Rinse and drain 2-3 times. Then, add 1 cup water to the rice
2. Heat the saucepan on medium high heat. When the water begins to bubble, turn the heat down to medium low and give the rice a good stir. Then, cover and cook for 15min
3. Follow the perforated lines on the nori sheets to remove the middle column. Set the nori sheets aside
4. After 15min, turn the heat off and let the rice steam for 10min
5. Add the mayo and sriracha together into a squeeze bottle and shake to combine (remember to place your thumb on the nozzle)
6. Make the teriyaki sauce by mixing together the toasted sesame oil, soy sauce, and maple syrup
7. When the rice is done, transfer to a large mixing bowl. Add the rice vinegar and gently fluff the rice. Then, gently pat the rice to the sides of the bowl to help it cool faster
8. Heat up a nonstick pan to medium heat. Drizzle in some avocado oil. Add the Omni Pork Luncheon Meat and sear for about 2min of each side
9. Pour in the teriyaki sauce and cook the luncheon meat for another 2min. Don’t discard the juices from the pan
10. When you’re ready to roll, have a cup of water ready. Dipping your fingers in the water will prevent the rice from sticking to your hands. Line the nori sheets with a generous amount of rice, leaving about an inch of empty space on one end. Place a couple grains of rice on the empty corners 11. Place the luncheon meat on the rice and roll firmly. Slice the rolls into 3 pieces each roll
12. Plate the rolls and garnish with the spicy mayo, both sesame seeds, freshly chopped green onions, and drizzle over some of the teriyaki sauce from the pan
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
KNGWHWMM3BDU0PZK
SEH9V2NT4QPWFDYM
You are watching:
youtu.be/rgkkunIHTHw
