Plant-based luncheon meat musubi rolls with spicy mayo and quick teriyaki sauce

Put the sushi rice in a saucepan; rinse and drain 2 to 3 times with cold water to remove excess starch. Add 1 cup water; heat on medium-high.

When the water bubbles, turn down to medium-low, stir, cover and cook about 15 minutes.

Remove the middle column of each nori sheet along the perforated lines; set aside.

Turn the heat off and let the rice steam 10 minutes without lifting the lid.

Put the mayo and sriracha in a squeeze bottle and shake to combine, thumb on the nozzle.

Make the teriyaki sauce: a splash of toasted sesame oil with the soy sauce and maple syrup.

Transfer the rice to a large mixing bowl, add the rice vinegar, mix gently and pat the rice to the sides of the bowl to cool faster.

Heat a non-stick pan on medium with a drizzle of avocado oil; sear the luncheon meat about two minutes per side.

Add the teriyaki sauce and cook another minute or two; turn off the heat, keep the pan juices, set the meat aside.

With wet fingers, spread a generous layer of rice on the nori, leaving about an inch free at one end; put a few grains of rice on the empty corners to seal.

Lay the luncheon meat on the rice and roll firmly; slice the two rolls into six pieces.

Plate; top with spicy mayo, toasted white and black sesame seeds and chopped green onions; drizzle with the teriyaki sauce from the pan.