Sara Bohart’s dad grew up in Hawaii and throughout her childhood he introduced her to foods from his childhood such as haw flakes, rice candy, shoyu chicken and salty plums. The one dish she always liked was Spam Musubi, so she decided to replace the Spam with a patty of Impossible Burger to make an (almost) vegan take on her favorite food. A musubi mold is needed for this recipe.
By Sara Bohart, Logan Ott, Isabella Piriz, C-CAP Students, Queen Creek HS
Ingredients
- 12 ounces ground Impossible Burger
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 teaspoon oyster sauce
- ½ teaspoon soy sauce
- Canola oil spray
- Sesame oil
- 4—5 cups cooked short-grain rice, warm
- 3 sheets nori, cut into thirds
- Furikake
Instructions
Combine Impossible Burger, ground ginger, garlic powder, oyster sauce and soy sauce in a bowl and thoroughly mix. Cover the bowl and marinate in the refrigerator for a minimum of 30 minutes, up to 2 hours, to allow flavors to fully develop.
Remove mixture from refrigeration and divide evenly into 8 portions, roughly 2 ounces each. Shape patties with the musubi mold: Using your fingertips, gently press each portion into the mold to create the correct shape.
Spray a pan with canola oil and set over medium heat. Add a few dashes of sesame oil and fry the molded patties, 2 minutes per side, or until lightly golden brown. Repeat until all patties have been cooked, adding a few dashes of sesame oil between batches.
Remove fried patties and transfer to a plate. Set aside until ready to build the musubi.
To assemble, place a strip of nori, shiny side down, onto a cutting board. Place 1 Impossible patty on top of the nori. Sprinkle a dash of furikake seasoning on the patty. Place the mold onto the nori and add desired amount of rice on top. Press the rice down into the mold using the lid. Keep pressure on the rice to compact it and prevent it from falling apart once the mold is removed. While holding down the lid, gently slide the mold up and over the patty to unmold the rice.
Wrap the ends of the nori around the musubi, placing a few grains on 1 end of the nori to help the 2 sides stick to one another and create a finished seal. Flip the musubi over so the seal is on the bottom, set onto a plate and serve.
Musubi can be kept refrigerated for up to 1 week.
About this recipe
Queen Creek High School, Queen Creek
Top: Sara Bohart, Student, 3rd Place Winner Impossible Contest
Bottom: Mentor: Elizabeth Meinz, Owner/Chef at prv8 rsrv8tns, Resident Chef at Maya’s Farm, Phoenix
