Image tender slices of vegan Spam nestled atop seasoned rice, all wrapped in a fragile nori seaweed embrace. This recipe by vegan blogger Deborah Gleason, makes use of a musubi press, a sort of sushi mould designed for making musubi. They are often discovered on-line, at Asian grocery shops or within the worldwide aisle of larger supermarkets.
What you want:
For the rice:
3 cups water
2 cups sushi rice
3 tablespoons furikake
2 tablespoons seasoned rice vinegar
2 tablespoons maple syrup
For the marinade:
¼ cup tamari
3 tablespoons maple syrup
2 garlic cloves, minced
2 teaspoons finely grated ginger
1 teaspoon smoked paprika
1 teaspoon rice wine vinegar
For the tofu:
3 tablespoons avocado oil
2 (12-ounce) blocks extra-firm tofu, sliced into 12 slices
To assemble:
4 sheets nori, minimize into 2 ½ inch extensive strips
What you do:
- For the rice, in a saucepan, add water and rice and produce to a boil, protecting with a lid. As soon as boiling, cut back warmth to low and cook dinner for 10 minutes or till all water is absorbed. Take away from warmth and stir in furikake, vinegar, and maple syrup.
- For the marinade, in a medium bowl, combine all elements.
- For the tofu, in a big skillet over medium-high warmth, heat oil. As soon as sizzling, gently add tofu slices. Prepare dinner for 10 minutes or till starting to brown, then flip, cooking different aspect till starting to brown. As soon as each side have browned, cut back warmth to medium-low and add marinade. Prepare dinner for about 5 minutes, flipping halfway by.
- Place a strip of nori on a slicing board or clear floor (shiny aspect down). Place musubi press throughout center of nori. Place a chunk of cooked tofu into press and prime with ½ cup cooked rice, urgent down firmly and evenly, so there may be one inch of rice above tofu. Take away press by pulling straight up, then wrap a strip of nori round each tofu and rice. Repeat with remaining elements.
