Veggie Musubi

A great on-the-go snack that’s filling, delicious, and healthier than its meaty counterpart.

Ingredients

• 1 cup each brown rice and quinoa, rinsed and drained
• 1 ½ cups water
• 1 package Gimmie Lean "Ground Beef"
• 4 Tbsp. sesame oil, separated
• 1-2 cloves garlic, minced
• ½ cup shredded carrots
• 1 cup shredded kale, stems removed
• ½ cup chopped onion
• 1/3 cup brown rice vinegar
• 3 Tbsp. brown sugar
• 1 tsp. salt
• 1/3 cup tamari or soy sauce
• furikake (optional)
• 3 sushi nori sheets, cut in half

Special Materials – Musubi Maker (can be found at most local drugstores)

Instructions

1. Combine brown rice, quinoa and water in a medium saucepan. Add a pinch of salt. Heat over medium-high heat until water comes to a rolling boil. Turn heat to low, cover and allow rice mixture to simmer for about 35-45 minutes. Fluff with a fork. Rice mixture should be on the drier side. If still wet, fold rice over and cook for about 10 more minutes over medium low heat.
2. Meanwhile, unwrap Gimmie Lean into a small bowl. Shape Gimmie Lean by stuffing into a musubi maker into 1/2" thick patties. Yields about 5-6 patties. Set aside.
3. Heat 2 Tbsp. sesame oil in a large pan over medium-high heat. Sauté garlic first for about 5 minutes or until soft. Add carrots, kale, and onions and cook until onions are translucent and kale is bright green. Transfer to a small bowl.
4. In a large pan combine brown rice vinegar, brown sugar and salt over medium heat. Stir constantly until sugar dissolves. Transfer to a small bowl.
5. Using the same pan, carefully add another 2 Tbsp. of sesame oil to fry patties. Heat pan to medium high heat and add patties. Drizzle a few spoonfuls of sauce over patties. Cook on each side about 5-6 minutes or until browned and crisp. If necessary, work in batches and set aside.
6. Once rice mixture is cooked and cooled, transfer it to a large bowl and mix in sautéed vegetables. Add a few shakes of furikake. Drizzle remaining sauce over rice. Using a spatula, fold sauce into rice.
7. On a clean surface lay down one nori sheet. Place musubi maker in the center of nori to assemble veggie musubis. Insert patty in first, pressing to the bottom. Add rice mixture until almost full. Using the musubi maker handle, press down hard on top of rice. Carefully remove handle and musubi maker. Wrap nori around musubi. Use a wet finger to seal nori. Carefully flip over and set aside. Repeat until all patties are used. Serve immediately (recommended) or store at room temperature by wrapping musubi tightly with plastic wrap for up to 2 days. Enjoy!

Yields 5-6 individual musubis

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