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ImpossibleTM Musubi Recipe

Try this  Impossible™ Musubi Recipe, featuring meat made from plants with ginger, garlic, and oyster sauce, and wrapped in nori.
  • 4

  • Not Too Tricky
  • 9

  • 30 min

  • 30 min

  • 60 Total Time

    Total Time

This Impossible™ Musubi recipe by high school chefs Sara Bohart, Logan Ott and Isabella Piriz was a 3rd place winner (AZ Chapter) in the Plate to Planet Challenge! This first-of-its-kind recipe contest through the Careers through Culinary Arts Program(opens in a new tab) tasked students to create an entree dish using Impossible™ Burger that honors or pays tribute to a family recipe.

A popular snack and lunch food found all over Hawaii and Guam, Spam musubi are commonly found near cash registers in convenience stores or mom-and-pop shops because they are inexpensive and portable. Spam musubi are typically composed of a slice of grilled Spam on top of a block of rice, wrapped together with nori, the tasty dried seaweed that’s typically used to wrap sushi.

Sara, Logan and Isabella’s version of musubi replaces Spam with a savory spiced Impossible Burger patty and utilizes a musubi mold to make perfectly shaped musubi. The team had a ton of fun coming up with this recipe to highlight one of Sara’s childhood favorites, and they add helpful suggestions for how to keep your Impossible musubi moist and fresh over multiple days.

A note from Sara about her motivations behind creating this winning recipe: “My dad grew up in Hawaii, and throughout my childhood he’d introduce me and my sisters to food from his childhood. We’ve tried haw flakes, rice candy, shoyu chicken, and these salty plum things, but one dish I’ve always liked was Spam Musubi. For this challenge, I decided to replace the Spam with a patty of Impossible Burger to make an (almost) vegan take on my favorite food. This recipe was extra fun, because I got to share it with my teammates, Isabella and Logan. I got to show them how to use the musubi molds and wrap up the musubis, and it was very rewarding to share this bit of my childhood with my friends. I hope you enjoy this as much as we did!”

We think you definitely will. Enjoy!

9 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 16 Ounces Impossible Burger
  • 2 Cups Medium Grain Rice, Uncooked
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Oyster Sauce
  • 1/2 Teaspoon Soy Sauce
  • Sesame Oil
  • 3 Full Sheets of Nori, Cut Into Thirds
  • Furikake
4 steps

    Place rice in a medium sized pot and place your index finger so that it is touching the surface of the rice. Add enough water to the pot so that it comes up just past your first knuckle. Cook over medium high heat until the water simmers and becomes foamy. Turn the heat to low and continue to cook until all the water is gone, about 10-20 minutes.


    Mix Impossible Burger, spices and sauces in a medium sized bowl. Divide into 8 equal two-ounce portions. Shape each portion into a rectangle, roughly the same size as the musubi mold you’re using. Heat a medium-sized skillet over medium heat. Sprinkle a few dashes of sesame oil into the pan. A little sesame oil goes a long way, so don’t add too much! Working in batches, pan fry the rectangular Impossible Burger patties for 2 minutes on each side without crowding the pan. Add a little more sesame oil between batches to the pan. Allow cooked patties to cool.


    Cut a piece of plastic wrap large enough to wrap around the musubi. Lay a strip of nori in the center of the plastic wrap. The plastic wrap’s longer edge should be parallel with the nori’s longer edge. Place the musubi mold in the center of the nori. The top and bottom of the musubi mold should go past the nori. Place a piece of Impossible Burger in the mold. If it doesn't quite fit, trim it down with a paring knife. Technically, you’re building the musubi upside down. This makes it so the seam is hidden under the musubi. Sprinkle a pinch or so of furikake on the Impossible Burger. Place a scoop of rice in the mold on top of that. The amount will vary based on what ratio of Impossible Burger to rice you want. Squish the rice down with the lid of the mold. Push down hard at this point because we want the rice to hold its shape when the mold is removed. Remove the mold while holding down the rice with the lid. Wrap the nori around the musubi. Put a few grains of rice on one end of the nori to help it stick to itself. Roll the musubi in the plastic wrap the same direction as you rolled the nori. Twist the ends like a candy wrapper, and tuck them under the musubi. Repeat until you have used all your Impossible Burger patties.


    Enjoy fresh or save for later! Note: If you'd like to save these and eat them over multiple days, try adding a sauce, like teriyaki, soy sauce, or even ketchup between the Impossible Burger and the rice to add flavor and moisture!

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