Vegan Spam Musubi - Cooking Like Kate

vegan spam musubi served on a brown and white plate with chopsticks, sauce, and cucumbers

Equipment

Ingredients

For the rice

2 cups cooked short-grain sushi rice warm
2 tbsp seasoned rice vinegar
pinch of salt

For the tofu “spam”

1 14 oz block extra-firm tofu pressed well
2 tbsp soy sauce or tamari
1 1/2 tbsp brown sugar (or maple syrup)
1 tbsp mirin
1 tbsp ketchup
1 tsp toasted sesame oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1 tbsp neutral oil (for pan-frying)

For assembling

3-4 sheets nori cut into 2-inch wide strips
3 tbsp furikake (use vegan furikake; many are fish-free but check the label)

Instructions

Prep the rice

Place warm cooked rice in a bowl. Stir in the seasoned rice vinegar until evenly coated. Cover and set aside while you cook the tofu.
2 cups cooked short-grain sushi rice, 2 tbsp seasoned rice vinegar, pinch of salt

Slice and Season the Tofu

Press tofu well, then slice into 8 rectangles (about ½–¾ inch thick).
1 14 oz block extra-firm tofu
In a small bowl, whisk together: soy sauce, brown sugar, mirin, ketchup, sesame oil, garlic powder, onion powder, and smoked paprika.
2 tbsp soy sauce or tamari, 1 1/2 tbsp brown sugar, 1 tbsp mirin, 1 tbsp ketchup, 1 tsp toasted sesame oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika

Pan-Fry the Tofu

Heat 1 tbsp oil in a nonstick skillet over medium-high heat.
1 tbsp neutral oil
Add tofu in a single layer and cook 3–4 minutes per side, until deeply golden.
Reduce heat to medium. Pour the sauce into the pan and flip tofu to coat.
Cook 1–2 minutes, turning once or twice, until the sauce thickens and becomes sticky. Remove from heat.

Assemble the Musubi

Cut each nori sheet into 2-inch wide strips (you’ll need 6–8 strips depending on how many pieces you make).
3-4 sheets nori
Place one strip of nori shiny-side down on a clean surface.
Add a packed layer of rice (about ⅓–½ cup). Press firmly into a rectangle. Sprinkle furikake over the rice. Top with one tofu slice.
3 tbsp furikake
Wrap the nori around the stack and seal the edge with a dab of water.
Let musubi sit 2–3 minutes so the nori softens slightly, then enjoy.

Video

@cookinglikekate I first tried spam musubi at a bubble tea shop and instantly fell in love with how much umami this little warm snack packs. The only thing I didn’t love was thinking about how much sodium is in one serving. So I tried making it at home… and even low-sodium Spam still felt super salty. That’s when I started experimenting with a “Spam” alternative. This tofu version is my favorite—not only is it delicious and still gives that same savory, umami kick, but it’s also vegan-friendly so everyone can enjoy it :) Give them a try! They’re perfect for quick lunches or a high-protein snack, and they take basically no time to throw together. Plus, there aren’t a ton of ingredients, so they’re pretty affordable too :) #veganrecipe #highproteinsnacks #plantbasedrecipes #fyp #healthyrecipes ♬ Soft - The Pianist & D'Michel leb

Notes

Vegan furikake: many blends contain bonito or fish, so check labels.
Press tofu: helps it sear, stay firm, and wrap cleanly.
Chewier texture: freeze, thaw, then press tofu before slicing.
Warm rice: keep covered so it stays sticky and easy to shape.
No sticking: wet hands or use plastic wrap when shaping.
Glaze fixes: add water if too thick, simmer longer if too thin.
Better wrap: rest 2–3 minutes so nori softens and seals.

Nutrition