Vegan Musubi with Coconut Rice


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.

Vegan Musubi with Coconut Rice

Fast and Fresh Dairy Free Time Trials Recipe ContestTofu replaces spam in this Hawaiian favorite. Cooking the rice in coconut milk adds richness and a notable coconut vibe.

For more details and to enter the recipe contest, see this post:

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.

2.0 from 1 reviews
Vegan Musubi with Coconut Rice
Prep time
Cook time
Total time
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Ashley Medeiros on

    The end result of tofu was mushy and pretty inedible. Next time I will use extra firm tofu and press the excess water out and marinate it in a teriyaki mixture. I’ll try baking it as another recipe suggested to get the tofu to a firm spam like texture.

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