Vegan Spam Musubi (Egg-Free)

Ingredients

• 4 cups Cooked Sushi Rice
• 1 block (14 oz) Firm Tofu
• 1/4 cup Soy Sauce
• 2 tablespoons Mirin
• 1 tablespoon Sugar
• 4 sheets Nori Sheets
• 1 tablespoon Vegetable Oil

Instructions

1. 1Place the 1 block (14 oz) firm tofu on a clean cutting board. Use paper towels to press out as much excess water as possible. Slice the tofu into 1/4-inch thick slabs.
2. 2In a shallow dish, whisk together the 1/4 cup soy sauce, 2 tablespoons mirin, and 1 tablespoon sugar until the sugar is dissolved. Place the tofu slabs into this marinade, ensuring each piece is coated. Let the tofu marinate for at least 15 minutes.
3. 3Heat the 1 tablespoon vegetable oil in a skillet over medium heat, about 350°F (175°C). Carefully place the marinated tofu slices in the hot skillet. Grill the tofu for 3-4 minutes per side, until it is nicely browned and has caramelized edges.
4. 4Prepare your workspace by placing one of the 4 nori sheets on a clean, dry surface with the shiny side down. Place a musubi mold in the center of the nori sheet.
5. 5Fill the musubi mold with the 4 cups cooked sushi rice. Press the rice down firmly into the mold to create a compact layer.
6. 6Arrange one slice of the grilled tofu on top of the pressed rice inside the mold. Press down firmly again to compact the tofu and rice together.
7. 7Carefully lift the musubi mold off the rice and tofu. Take the nori sheet and wrap it around the rice and tofu shape. If the edge of the nori needs help sticking, moisten it slightly with a small amount of water and press to seal.
8. 8Repeat steps 4-7 three more times to create the remaining 3 musubi. Serve immediately or wrap them for later enjoyment.

Substitutions

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