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). These tofu musubis are my take, well, my husband’s take on the original recipe. He’s the one who created this recipe, and I got his permission to share it with all of you! They are so delicious and so simple to make, I can literally eat 4 of these!
Why musubi? Well, I grew up on the beautiful island of Guam and my husband lived in Hawaii for a couple of years, so we are very familiar with this snack. I loved eating musubi as a kid, it was something I always ate especially after school. Musubi is orignally made with spam, and this recipe is basically the same, but a few tweaks. It’s just an elevated version, but so tasty.
I bet you’re wondering how to get the rice in that shape, well the last time I was in Hawaii, I actually bought a mold specifically for musubi. You can find plenty of variations of this mold on Amazon. Basically you would just add a generous amount of rice into the mold, and with the press, firmly pack the rice down. If you don’t want to buy a musubi mold, but you can definitely shape with using your hands a piece of plastic wrap. Oh, and I also forgot to mention that you will need sushi rice for this. Sushi rice is a bit sweeter and stickier than normal rice, and it’s the perfect rice to use because it will hold its shape.
If you enjoyed this recipe as much as I did, let me know in the comments below. Don’t forget to rate it as well! You can also share and tag me on Instagram @flouredframe, I would love to see your recreations! Happy baking!
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