To make sweet and spicy sauce, whisk the first 6 ingredients until well combined. Set aside.
Cut tofu into rectangles according to the size of the musubi mold (the musubi mold used in this recipe measures ~4” x 2”). Slice tofu between ¼” to ½” thickness; it should yield 6 pieces.
Heat oil in a large skillet over a medium heat, then pan fry tofu on all sides until golden brown.
Reduce heat to medium low and add ¾ cup sweet and spicy sauce. Coat each tofu piece with the sauce and cook until the sauce has thickened. Turn off heat and remove pan from stove.
Cook rice according to the directions on the package.
Transfer cooked rice to a bowl and add sesame seed seasoning (gomashio), stirring to combine. If rice mixture is a little too dry and will not stick together, add ~2 to 3 tsp water and stir again.
Place a nori strip on a non-stick surface like a cut out food plastic wrap. Position the musubi mold on top of the nori strip.
Add ~ ½ cup cooked rice into the musubi mold. Firmly press down the rice using the lid that comes with the mold. Aim between ½” to ¾” in thickness. Remove the mold.
Place cucumber slices on the rice and sprinkle with a little salt.
Place the sweet and spicy tofu on top of the cucumber. Wrap and fold the nori strip over the musubi. Wrap the musubi in the food plastic wrap to maintain its shape and for portability.
Repeat this process with the remaining rice.
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