Yesterday, I attempted to make tofu musubi. My family is from Hawaii, and growing up, we ate (and enjoyed) a great deal of SPAM. The infamous canned luncheon meat has been a staple of the islands since World War II, and these days you can still find it everywhere in Hawaii. My mother even has a SPAM cookbook. Veganism obviously obliterates canned meat conconctions from my diet, but as a child, I particularly enjoyed SPAM musubi, a popular snack in Hawaii that is comprised of fried SPAM, rice, and nori (the seaweed wrap used in sushi). I thought I'd create a vegan musubi that is reminiscent of the traditional snack, sans mystery meat.
The simplicity of musubi construction--it's essentially composed of protein, rice, and nori--doesn't really warrant a recipe, and I just played it by ear. For the vegan version I made, I used extra-firm tofu that I had previously frozen, then thawed and drained. I simmered thick slices in a smoky shoyu-sugar broth, then drained them and browned the slices on each side. I took cooked calrose rice (you don't need sushi rice, so medium-grain is fine) and sliced a sheet of nori into four long strips, one for each of my four tofu slices. All you need to do is lay a nori strip on a plate or flat surface, center a slice of cooked tofu on top of that, perpendicularly, and lay a scoop of rice on top of the tofu. Press and form it so that the rice and tofu are around the same size and shape, then wrap the loose ends of nori over the top of the rice and press it down. The heat of the rice should make it stick, and hopefully it all holds together. You could assemble the musubi using a musubi mold, which helps to make more uniform shapes and allows for better pressing, but it's not completely necessary. You can be creative with the musubi, too, using an additional dab of teriyaki sauce between the tofu and rice layers, or even substitute fried rice. I prefer the simplicity of the mellow starchiness of white rice contrasting with the tofu's saltiness and toasty nori.