High Protein Musubi

Ingredients

• 1 pack Big Mountain Smoked Soy-Free Tofu, cut into 1/4” steaks
• 2 Tbsp Mirin
• 1 Tbsp Brown Sugar
• 4 Tbsp Soy Free Soy Sauce
• 1 tsp + 1 tsp Salt
• 2 Nori Sheets cut into quarters
• 1 Tbsp Canola Oil
• SUSHI RICE
• 1 cup Short Grain Rice
• 1 1/4 cups Water
• 1/2 cup Rice Vinegar
• 1/2 tsp Salt
• 2 Tbsp Sugar
• Pour water and rice into a small pot and bring to a boil over a high heat. Reduce to a medium low heat, cover and simmer for 20 minutes.
• While rice is cooking prepare rice seasoning. In a small pot, add rice vinegar, kosher salt and sugar. Heat over a low heat just until sugar has dissolved. Remove from heat and set aside.
• Place sushi rice in mixing bowl. Using a rice paddle or spatula, slowly add rice vinegar mixture to rice and stir. Cover with kitchen towel and set aside.
• In a mixing bowl add mirin, soy sauce and 1 tsp salt. Whisk to combine
• Add smoked tofu to a mixing bowl and mix to coat tofu with marinade. Place tofu and marinade in resealable bag. Marinade for 2 hours.
• Prepare Sushi Rice
• Remove tofu from resealable bag reserving marinade. Season tofu with remaining 1 tsp salt. Prepare parchment lined sheet pan.
• In a frying pan, heat oil over high heat. Add tofu and fry each side for 3 minutes or until browned.
• Lower heat to a medium low and add marinade and brown sugar. Stir with spatula and glaze tofu. Remove from heat and place tofu on prepared sheet pan.
• In a rectangular mold, place sushi rice creating a quarter inch layer. Layer on top fried tofu. Invert out of mold and wrap with nori.
• Serve