Hawaiian Tofu Musubi

by Jonathan Cheung

Transport your taste buds to Hawaii with Jonathan’s take on Musubi, absolutely yummy for all ages!

[Total: 2 Average: 5]


8-10 pieces of Masubi

  • 2 cups / 500mL Dainty Kimora Calrose rice
  • 1/2 small block Extra Firm Tofu
  • 2 tbsp Soy Sauce
  • 2 tbsp Mirin (you can sub with dry sherry, white wine or sweetened rice vinegar)
  • 2 tsp Brown Sugar
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 Nori Sheets, cut into 2 inch strips lengthwise
  • 2 tbsp Rice Vinegar
  • 2 tbsp White Sugar
  • Optional garnishes: 3-4 tbsp Sriracha Mayo and/or Furikake



Cut the tofu into ΒΌ inch slices. In a small bowl, combine the soy, mirin, garlic and onion powder, and brown sugar. Whisk to combine and add the tofu slices in to marinate for approx 1 hour or overnight.


Cook the calrose rice in a rice cooker according to package details.


In a small bowl, whisk together the rice vinegar and sugar until the sugar is dissolved. Transfer the cooked rice to a large mixing bowl and pour in the vinegar mixture. Gently fold the rice to incorporate the mixture. Cover the bowl with a tea towel and allow to cool to room temperature before using.


Add 1 tbsp vegetable oil into a frying pan and heat over medium high heat. Remove the tofu from the marinade and cook each side for about 5 minutes, or until lightly caramelized.


Wet the palms and fingers of both hands, measure 1/2 cup of rice, and transfer the rice to your palm. Use both hands to firmly press the rice into a ball. Then hold the rice ball with your left hand, with your thumb and the other four fingers to secure both sides, use your right hand to gently press the rice ball into a rectangular shape about the size of the tofu slice. Place the tofu piece on top and wrap the nori around it. Seal with a touch of water and place down, seam side down.


Enjoy immediately, or wrap in plastic and store in the fridge for a snack or even for lunch.

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