Tofu musubi is a vegan take on the Pacific Islander's favorite snack, Spam musubi. It’s not only a Hawaiian favorite, but also a Guam favorite as well. In this version, you get slices of teriyaki-style tofu, over a block of sushi rice, and then wrapped in nori. It’s super flavorful, easy to make, and perfect for on-the-go.
What is Spam musubi?
As I’ve mentioned before, Spam musubi is a Pacific Islander’s favorite snack. Founded in Hawaii, but also made its way over to Guam. You can find musubi all over the islands, but it’s most commonly seen at mom-and-pop stores. In fact, I would always get one as an after-school snack.
Spam musubi takes its influence from the Japanese rice ball, onigiri. However, onigiri is usually filled, while musubi has the main protein over a block of rice. But Spam wasn't introduced in Hawaii and Guam, until after World War II. Then it became the most available meat option during that time.
✨Why You’ll Love This Recipe
- Simple and easy recipe. These tofu musubi requires minimal effort, and are also easy to prepare.
- Great for on-the-go! They are convenient to pack and carry, and they are ideal for a quick satisfying meal whenever you're in a hurry.
- Made with simple ingredients. This recipe uses accessible ingredients. Most of which you might already have in your kitchen or you can find easily at the grocery store.
✏️Ingredient Notes
- Tofu - The main protein for this dish. To replicate the same texture as spam, it’s a must to use extra firm tofu. Which is what I use for most of my recipes, such as Filipino Tofu Adobo or Tofu Karaage.
- Sushi Rice - This is the best option to make musubi with. It’s naturally sticky and can be molded into shape.
- Soy sauce - Full of umami flavor and it’s the main component of the marinade. Also, it will give the same saltiness as Spam.
- Mirin - A sweet rice wine that adds a mild sweetness and acidity to the marinade.
- Brown sugar - Adds sweetness and balances the savory taste of the marinade.
- Garlic & onion powder - Not usually found in the original recipe, but they bring out more flavor in the tofu.
- Nori - Dried sheets of seaweed, used to wrap the musubi.
- Rice Vinegar - Adding this to the sushi rice gives a lovely acidic flavor that helps balance the whole dish.
- Granulated sugar - This will help mask the sour taste of the rice vinegar.
- Sriracha mayonnaise - Adds more flavor and spice to this dish! It also brings it all together, for one well-rounded dish.
- Furikake - Japanese rice seasoning, adds a bit of umami flavor to the dish.
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- Use UnMeat’s Vegan Luncheon Meat to replace the tofu, and to get something closer to the Spam musubi.
- Adjust the sriracha to your personal heat preference!
- Make this gluten-free by using tamari or any gluten-free soy sauce.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Tofu Musubi
For more detailed instructions, please refer to the recipe card.
Step 1: Press the tofu for about 20-30 minutes. Then cut into ¼-inch “steak” slices, and set aside. In a small bowl, mix the soy sauce, mirin, brown sugar, garlic powder, and onion powder. Transfer the sliced tofu to a shallow dish and add in the soy sauce mixture. Make sure to cover both sides of the tofu. Let it sit to Marinate for at least 1 hour or overnight for more flavor.
Step 2: Cook the rice according to the package instructions. Transfer the cooked rice into a large mixing bowl, and add the sushi rice vinegar mixture. Mix it with the rice to ensure each grain is coated. Cover with a damp towel and allow the rice to cool to room temperature before using.
Step 3: Heat some vegetable oil on a large pan over medium heat. Add the tofu and the marinade sauce to the pan, and cook for 5-6 minutes until the sauce thickens. Flip the tofu to evenly coat the tofu. Set aside to cool. Once your rice and tofu have cooled, you can start assembling.
Step 4: Scoop about ½ cup of rice into the mold, and press down with the mold press to flatten the rice.
Step 5: Remove the mold from the rice, spread the sriracha mayonnaise over the rice, and sprinkle some furikake over top.
Step 6: Lay a piece of tofu over top.
Step 7: Then, a piece of nori and wrap it around so that both ends meet under the rice. Dab a bit of water to help seal it together.
Step 8: Repeat for the rest!
⭐Expert Tips
- To shape the rice, use a musubi mold! This will save you time and take the guesswork out of it.
- You can cook the tofu and make the sriracha mayonnaise ahead of time. The rice is best when cooked fresh.
- This only makes about four tofu musubi, double the recipe for more servings!
💭Common Questions
I haven't personally tried it, but you could give short-grain brown rice a shot. But, it wouldn't work for cauliflower rice. Sushi rice is the star here because of its stickiness. That's what gives this dish its sushi-like texture.
I do not recommend freezing as it would change the texture of both the rice and the tofu.
Yes! You can mold the rice with wet hands, to prevent them from sticking. If you want a less messy way, you can also use a saran wrap to shape it. Try to mold it into a rectangular shape that’s roughly the same width and length as the tofu slices.
🥣Storage & Reheating
- Storing
Tofu musubi is best eaten fresh. If you need to store it, wrap it in saran wrap, then in an airtight container for up to 2 days. - Reheating
You can reheat in the microwave for 1 minute, with a small bowl of water to rehydrate the rice.
❤️More Recipes You'll Love
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📖 Recipe
Tofu Musubi
Equipment
- Mixing bowls
- Measuring spoons
- Shallow container with a lid
- Rice cooker optional
- Spatula
- Damp kitchen towel
- Large pan
- Kitchen shears
- Musubi mold optional
Ingredients
Main
- 1 ½ cups Sushi rice (or any short grain white rice)
- ½ block Extra firm tofu (pressed and drained)
- 2 Nori sheets
- 1 tablespoon Vegetable oil
Marinade
- 4 tablespoons Soy sauce (sub for tamari or coco aminos)
- 3 tablespoons Mirin
- 3 tablespoons Brown sugar
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
Sushi Rice Seasoning
- 1 tablespoon Rice Vinegar
- 2 tablespoons Granulated sugar
- ½ teaspoon Salt
Spicy Mayonnaise
- 2 tablespoons Vegan mayonnaise
- ½ tablespoon Sriracha (adjust to the level of heat you’d like)
Toppings
- Furikake (see notes)
Instructions
- Press the tofu for about 20-30 minutes. Then cut into ¼-inch “steak” slices, and set aside.
- In a small bowl, mix the soy sauce, mirin, brown sugar, garlic powder, and onion powder. Transfer the sliced tofu to a shallow dish and add in the soy sauce mixture. Make sure to cover both sides of the tofu. Let it sit to Marinate for at least 1 hour or overnight for more flavor.
- While you wait, cook the rice according to the package instructions.
- Next, mix the rice vinegar, sugar, and salt in a small bowl. Heat in the microwave on high for 30 to 45 seconds. Stir the mixture to make sure that all the sugar has dissolved.
- Transfer the cooked rice into a large mixing bowl, and add the rice vinegar mixture. Mix it with the rice to ensure each grain is coated. Cover with a damp towel and allow the rice to cool to room temperature before using.
- At this time, you can make your spicy mayonnaise by combining the sriracha and vegan mayonnaise in a small bowl. Cut the nori, widthwise, into 2-inch wide strips. Set aside until ready to use.
- Next, heat some vegetable oil in a large pan over medium heat. Add the tofu along with the marinade sauce to the pan, and cook for 5-6 minutes until the sauce thickens. Flip the tofu to evenly coat the tofu. Set aside to cool.
- Once your sushi rice and tofu have cooled, you can start assembling.
- Scoop about ⅓ - ½ cup of rice into the musubi mold, and press down with the mold press to flatten the rice.
- Carefully separate the musubi mold from the rice. Spread the sriracha mayonnaise over the rice, and sprinkle some furikake over top.
- Take a piece of nori, smooth side up, and wrap it around so that both ends meet under the rice. Dab a bit of water to help seal it together. Repeat for the rest!
Notes
- These will last about 2 days in the fridge. The longer they sit in the fridge, the rice will start losing its moisture and might end up being hard.
- Rice Cooker instructions:
- Cover and cook the rice according to the device's instructions.
- Instant Pot instructions:
- Briefly stir the rice and water together in the bowl of an Instant Pot. Cover and pressure cook on high for 5 minutes, followed by a 10-minute natural release, followed by a quick release.
- Stovetop Instructions:
- Briefly stir together the rice and water in a large saucepan, then cover the saucepan with a lid. Turn the heat to medium-high and cook until the water just reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender. Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes.
- Furikake: Not all furikake is vegan, some have egg and dried fish in it. So make sure to read the ingredient list before purchasing.
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