Hawaiian Musubi

20150314 Musubi 001-Edit

Everytime I see musubi in a Hawaiian market or potluck, I get so jealous.  Looks so yummy with its sweet soy fatty topping wrapped in a cute nori package.  So I decided to make a vegetarian version!  Below is what Deniz and I created over the weekend, turned out tasting great!  Enjoy!


  • 2 c sushi rice
  • 5 sheets nori, cut in quarters lengthwise
  • 1 recipe of Seitan O’ Greatness, molded as described below
  • Furikake, to taste (I usually buy the nori komi furikake, since it’s typically the only vegetarian version)


  • 3 T cooking oil
  • 6 T soy sauce
  • 4 T mirin
  • 4 T sugar


Prepare 1 recipe of Seitan O’ Greatness, shaping it into one rectangular log where the log cross section matches the shape of the musubi mold prior to baking.

Cook the sushi rice to package directions.  Allow to cool to room temperature.

Heat the Marinade ingredients in a large bottomed saute pan over high heat.

Slice off the hard outer skin of the seitan.  Then slice the seitan into ½ inch slices that will eventually be placed onto the musubi.  Place the slices into the boiling marinade, making sure not to overlap the slices, so you get even coating.  After 30 seconds, flip the seitan over and continue cooking for another 30 seconds.

Lay a strip of nori lengthwise on a clean surface. Moisten lower half of musubi maker with water, and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of marinaded seitan. Remove musubi maker.

Starting at the end towards you, fold nori over seitan and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other seitan slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.






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