I recently fell in love with spam musubi, but I craved a healthier, guilt-free version. So, I created my own Vegan Spam Musubi. These bite-sized delights feature marinated tofu, seasoned sushi rice, and nori. It’s a plant-based twist on the classic Hawaiian favorite, perfect for satisfying those cravings without the guilt. Join me in this delicious journey toward a more sustainable and health-conscious musubi – you won’t miss the spam!
Ingredients:
- Extra Firm Tofu: Provides a protein-rich, meaty texture as the main ingredient for the musubi.
- Soy Sauce: Adds salty umami flavor, enhancing the tofu and rice.
- Brown Sugar: Balances flavors with sweetness in the tofu marinade.
- Garlic & Ginger: Infuse the tofu with aromatic, savory notes.
- Mirin: Offers a hint of sweetness and depth to the marinade.
- Liquid Smoke: Provides a smoky, grilled flavor to the tofu.
- Sesame Oil: Enhances the tofu’s richness and aids in pan-frying.
- Sushi Rice: Sticky texture is essential for shaping musubi.
- Rice Vinegar: Adds acidity and a subtle tang to the rice.
- Sriracha Sauce: Adds a customizable spicy kick to the marinade.
- Nori Sheets: The edible wrapper provides structure and a savory contrast.
Recipe Tips and FAQs:
Can I use a different type of tofu?
Extra-firm tofu is recommended for its meaty texture, which holds up well in this recipe. Softer tofu varieties may not hold their shape or absorb the flavors as effectively. If you choose a different type of tofu, be aware of potential adjustments needed in marination and handling.
What are some good substitutions for rice vinegar?
If you’re out of rice vinegar, you have several viable substitutes to consider. Apple cider vinegar, with its mild apple undertones, is a reliable option, while white wine vinegar offers a flavor profile close to rice vinegar’s. White vinegar, though stronger, can work if diluted with a bit of water to reduce its intensity. Additionally, fresh lemon juice provides a zesty, citrusy tang that can complement your recipe nicely. The choice among these substitutes depends on your flavor preferences and the specific dish you are preparing.
Is this recipe suitable for vegans and vegetarians?
Yes, this recipe is entirely suitable for both vegans and vegetarians. It uses plant-based ingredients, such as extra firm tofu, rice, nori seaweed, and a vegan-friendly marinade, making it a great choice for those following vegan or vegetarian diets.
Do I need a sushi mold for shaping my vegan spam musubi?
No, you don’t necessarily need a sushi mold for shaping the musubi. While a sushi mold can make the process easier and help you achieve a uniform shape, you can also shape the musubi using everyday kitchen items, your hands, or improvised tools like a rectangular container. The key is to press and shape the rice firmly to match the dimensions of the tofu, which can be done without specialized sushi molds.
How do I store leftover vegan spam musubi?
To store leftover vegan spam musubi, place them in an airtight container or wrap them individually in plastic wrap. Store them in the refrigerator. When ready to enjoy, you can either reheat them in the microwave or enjoy them cold. Leftovers can typically be kept in the fridge for 2-3 days.
You may also enjoy:
- Kimchi Avocado Toast
- Korean BBQ Wings
- Spicy Edamame
Vegan Spam Musubi
Ingredients
For the Tofu Marinade:
- 1 block extra firm tofu
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 garlic cloves minced
- 1 fresh ginger minced
- 2 tbsp mirin
- 1/2 tsp liquid smoke
- 1 tbsp sesame oil (for cooking)
- 1 tbsp rice vinegar
- 1/2 tsp sriracha sauce (adjust to your spice preference)
For the Rice:
- 2 cups sushi rice
- 1/3 cup rice vinegar
- 2 tbsp sugar
For Assembling:
- 1 package Sheets of nori (seaweed)
Instructions
- Press the tofu to remove excess water with paper towel. Cut the tofu into thin rectangular slices.1 block extra firm tofu
- In a bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, mirin, liquid smoke, rice vinegar, and sriracha sauce. Place the tofu slices in a shallow dish and pour the marinade over them. Ensure the tofu is well-coated. Allow it to marinate for at least 30 minutes or longer in the refrigerator.3 tbsp soy sauce, 2 tbsp brown sugar, 2 garlic cloves, 1 fresh ginger, 2 tbsp mirin, 1/2 tsp liquid smoke, 1 tbsp rice vinegar, 1/2 tsp sriracha sauce
- In a skillet, heat the sesame oil over medium heat. Remove the tofu slices from the marinade and cook them until they are browned and slightly caramelized on each side. This should take about 3-4 minutes per side.1 tbsp sesame oil
- Rinse the sushi rice thoroughly until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer it to a large bowl.2 cups sushi rice
- In a small saucepan, combine the rice vinegar and sugar. Heat over low heat until the sugar dissolves. Pour this mixture over the cooked rice and gently fold it in to season the rice. Let the rice cool to room temperature.1/3 cup rice vinegar, 2 tbsp sugar
- To assemble the musubi, begin by preparing your workspace with a layer of plastic wrap. Take approximately 1/2 cup of sushi rice and place it onto the plastic wrap, then fold the wrap over the rice. Use your hands to gently press and shape the rice into a rectangular form, ensuring it matches the dimensions of the tofu pieces. Unfold the wrap and position the shaped rice at the center of one of the nori strips you've cut, then lay a slice of tofu on top of the rice. Wrap the nori securely around the rice and tofu, using a touch of water to seal the nori edges together.1 package Sheets of nori (seaweed)
- Your enhanced vegan rectangular tofu musubi is ready to be served. You can also serve it with some extra marinade or soy sauce for dipping, as the tofu will have absorbed the delicious flavors during marination.
Notes
Nutrition
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