Feby’s Tempeh Musubi
Serves: 2
Time: 30 min
Ingredients
- 1 block (10oz) of Reculture tempeh
- Your favorite shoyu or teriyaki sauce (we used San J)
- 1.5 - 2 cups of short grain rice or sushi rice
- furikake
- half sheets of dried seaweed/nori
Instructions
Wash, prepare, and cook your short-grain rice or sushi rice.
Cut your tempeh into rectangles or if you are using a musubi mold (not required!), shape them into that mold (similar to how spam is shaped). TIP: Using the whole Reculture tempeh block, I cut it into thirds lengthwise and then take one of the pieces and cut it in half widthwise so it is thinner and easily fryable!
Over medium heat, add a few tablespoons of neutral oil to a medium-sized skillet and pan-fry the tempeh until light golden.
Once the tempeh is lightly golden, turn down the heat to low and add your shoyu or teriyaki sauce while frying. I used SanJ gluten-free teriyaki sauce. Make sure all of the rectangular tempeh pieces are thoroughly coated with your sauce. Cook for about 2-3 mins until the glossy glaze clings to the tempeh.
Once your rice is done cooking, add furikake and mix thoroughly. I have been really enjoying Daybreak’s Ume Shiso Furikake.
Now assemble your musubi!Place the dried seaweed/ nori on the cutting board
Add your half-scoop of rice shaped rectangularly or use a musubi mold
Add your teriyaki tempeh
Lastly, wrap the seaweed around the rice and tempeh. I sometimes add a little bit of water or 1-2 cooked rice grains as “glue”
Enjoy as is or with ume vinegar 😛
