Industry Client Recipes
(With Permission)

Tofu Musubi


1 packagesmoked tofu, cut into quarter-inch steaks
2 tbsp mirin
1 tbsp brown sugar
4 tbsp soy-free soy sauce
1 tsp + 1 tspkosher salt
nori sheets, cut into quarters
1 tbspcanola oil

Sushi Rice

1 cupshort grain rice
1 1/4 cupswater
1/2 cup rice vinegar
1/2 tspkosher salt
2 tbspsugar
  1. In a mixing bowl, add the mirin, soy sauce and 1 tsp salt. Whisk to combine.
  2. Add the smoked tofu to a mixing bowl and mix to coat with marinade.
  3. Place the tofu and marinade in a resealable bag. Marinate for 2 hours.
  4. Prepare sushi rice (see below).
  5. Remove the tofu from the resealable bag, reserving the marinade. Season the tofu with the remaining 1 tsp salt.
  6. Prepare a parchment-lined sheet pan.
  7. In a frying pan, heat the oil over high heat. Add the tofu and fry each side for 3 minutes or until browned. 
  8. Lower the heat to medium-low and add the marinade and brown sugar. Stir with a spatula and glaze the tofu.
  9. Remove from heat and place the tofu on the prepared sheet pan.
  10. Place the sushi rice in a rectangular mold, creating a quarter-inch layer. Layer the fried tofu on top.
  11. Invert the layered rice and tofu out of the mold and wrap with the nori.


Sushi Rice

  1. Pour the water and rice into a small pot and bring to a boil over high heat.
  2. Reduce to a medium low heat, cover and simmer for 20 minutes. While the rice is cooking, prepare the rice seasoning.
  3. In a small pot, add the rice vinegar, kosher salt, and sugar. Heat over low heat just until the sugar has dissolved. Remove from the heat and set aside.
  4. Place the sushi rice in a mixing bowl.
  5. Using a rice paddle or spatula, slowly add the rice vinegar mixture to the rice and stir. 
  6. Cover with a kitchen towel and set aside.

Chef’s Notes: If possible, use a rice cooker to cook the rice.