Musubi is not only a Hawaiian favorite, but also a Guam favorite as well. It’s the perfect on the go snack or even a meal (if you eat enough of them). They are so delicious and so simple to make, I can literally eat 4 of these!
- 2 cups – sushi rice (calrose rice works too)
- ½ block – extra firm tofu, pressed and drained
- 2 tablespoon – soy sauce
- 2 tablespoon – mirin
- 1 teaspoon – garlic powder
- 1 teaspoon – onion powder
- 2 teaspoon – brown sugar
- 2 sheets – nori sheets
- 2 tablespoon – rice vinegar
- 2 tablespoon – granulated sugar
- 3 tablespoon – vegan mayo, I used Hellman’s
- 1 tablespoon – sriracha, adjust to the level of heat you’d like
- Furikake, I used Nori Komi Furikake (They’re vegan!)
- Spray oil (or 2 teaspoons of oil)
- Mixing bowls
- Shallow dish
- Frying pan
- Musubi mold (Optional)
- Plastic Wrap
- Cut tofu into ¼-inch “steak” slices, set aside. In a small bowl, mix together soy sauce, mirin, garlic powder, onion powder, and brown sugar. Place sliced tofu in a shallow dish and add in the soy sauce mixture. Allow the tofu to marinate for at least 1 hour or overnight for more flavor.
- If you are using a rice cooker, you can move on to the next step. Place rice in mixing a bowl, rinse the rice by swirling the rice in water, and pouring it off, repeat this 2 or 3 times until the water is clear. Pour off excess water and place the rice in a large pot, add 2 cups of water, and place over high heat. Bring to a boil, uncovered. Cook for 15 minutes and remove the pot from the heat. Cover the pot and allow the rice to finish cooking for 10 minutes.
- As you wait for the rice to finish cooking, mix together the rice vinegar and sugar 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 been dissolved. Transfer your cooked rice into a large mixing bowl, and add the vinegar mixture. Mix it in thoroughly with the rice to make sure each grain is coated. Allow the rice to cool to room temperature before using.
- Coat a large skillet with spray oil and place it on medium heat. Remove tofu from marinade and cook each side for 5 minutes, or until you see the tofu start to caramelize, repeat on the other side. Set the tofu aside until it is cooled to room temp.
- Prep other ingredients for assembly. In a small bowl, mix the sriracha and mayo. Adjust heat to your liking. Cut nori sheets to about a 1 ½-inch wide. Lastly have a small bowl filled with water.
- If you are using a musubi mold, fill the mold with a generous amount of rice and press the rice down firmly. If you do not have a mold, you can use a piece of plastic wrap and take a generous amount of rice. Wrap the plastic around the rice and with your hands, firmly press and shape to the size of the tofu.
- Spread a little bit of the sriracha mayo over top of the rice, sprinkle a little bit of furikake, and place the tofu steak on top. Take a piece of nori, with the smooth side up, wrap it over the musubi. Dip a finger in a little bit of water to seal the ends together. Repeat for the rest of the musubi. Serve immediately or take it with as a snack! This will keep in the fridge for a couple days in an airtight container. Enjoy!
Keywords: vegan, snack, musubi, tofu, rice