This recipe for vegan musubi is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Christina Perez. For the coconut rice, she uses Culinary Coconut Milk from So Delicious.
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest
Special Diet Notes & Options: Vegan Musubi
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, tree nut-free, vegan, and vegetarian.
- ½ cup instant jasmine rice (I use Uncle Ben’s)
- 1 cup So Delicious Dairy Free Original Culinary Coconut Milk
- Pinch salt
- Half block tofu, cut into ¾-inch rectangular slabs
- 1-2 sheets nori seaweed, cut into two by three inch strips
- 1 tablespoon vegetable oil
- ⅓ cup katsu sauce (such as Kikkoman)
- Small bowl water
- First, combine rice, So Delicious Culinary coconut Milk, and salt in a small pot. Bring all that to a boil and then reduce it to medium low. Simmer that with a lid for about ten minutes.
- While your rice is cooking, fry your slabs on tofu in a hot pan with the vegetable oil until lighty golden on each side. I would say about two minutes for each side on medium high. Once those are out of the pan, brush those with the Katsu sauce on both sides.
- Time to assemble the Musibi. Lay out your strips of nori horizontally. Scoop approximately one fourth of the rice in the middle of each nori strip. Try to flatten and shape rice into a rectagle shape.
- Place the tofu on top of the rice and fold the nori over. Make sure you fold it tightly and wet the ends so the nori sticks to itself.