Ingredients
- 1 (14-ounce) block firm or extra-firm tofu
- 2 cups warm cooked short- or medium-grain rice
- 4 full sheets nori, cut in half crosswise
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon neutral cooking oil
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Drain the tofu, wrap it in a clean towel, and press under a light weight for 10 minutes.
- Cut the tofu into 8 rectangles. Stir the soy sauce, brown sugar, and rice vinegar together.
- Heat the oil in a nonstick skillet over medium heat. Cook the tofu for 3 to 4 minutes per side until golden.
- Add the sauce and turn the tofu until lightly glazed, 1 to 2 minutes. Remove from the heat.
- Center a nori strip under the mold and spread about 1/4 cup warm rice evenly. Add one tofu slice and optional sesame seeds.
- Press only until the block holds, lift the mold, wrap with nori, and set seam-side down. Repeat to make 8.
Notes
- For a gluten-free version, use a certified gluten-free tamari and verify every packaged ingredient.
- Let the tofu’s glaze stop dripping before it touches the rice or nori.
- Refrigerate perishable leftovers promptly; see the storage guidance.