Teriyaki Musubi

Ingredients

• 12 oz Tofu, sliced into flat rectangles
• 3 cups cooked short-grain rice, warm
• 3 sheets nori, cut into wide bands
• Glaze: 3 tbsp soy sauce + 2 tbsp sugar + 1 tbsp mirin or water
• Furikake or toasted sesame (optional)

Method

1. Sear the Tofu slabs in a hot pan until browned on both sides, then pour in the glaze and turn until lacquered and sticky, 2 minutes.
2. Shape the warm rice into firm rectangles with wet hands (or press into a small container as a mold — the loaf-pan hack works).
3. Sprinkle rice blocks with furikake if using.
4. Lay a glazed slab on each rice block and wrap a nori band snugly around the middle, sealing with a damp finger.
5. Rest 5 minutes so the nori embraces its fate, then eat by hand. Gas stations in Hawaii sell thousands a day; your kitchen just joined the supply chain.