Vegan Curry Musubis

🌱✨ Savory, handheld, and perfect for sharing!

Sakura Inari, Salmon Onigiri and Hojicha Yuzu Palmers in the background

Picnics are kind of my thing—especially when they involve rice balls in all shapes and forms. For the past few years, I’ve been making an ever-rotating assortment inspired by this hanami-style picnic spread from Constellation Inspiration. These Vegan Curry Musubis are one of my go-tos: easy to prepare ahead, endlessly satisfying, and totally plant-based.

This year, I made them for a springtime adventure when my sister-in-law came to visit. We packed up a little feast of Japanese-inspired rice balls (this curry version included!), a bottle of Hojicha Yuzu Palmers, and fruit sandos to refresh and finish. We picnicked under the trees, the kids ran wild by the water, and everything tasted just right in the sun.

Inspired by the classic Spam Musubi, this vegan twist features curry-braised gluten—a pantry favorite in many Asian households. The savory filling, combined with seasoned rice and nori, makes for a perfect bite on the go.

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🍙 Why You’ll Love This Recipe

Totally vegan, with bold umami-packed flavors
Easy to make ahead and customize
Kid-friendly and super fun to assemble
Brings nostalgic Japanese convenience store vibes into your kitchen

🧂 Ingredient Spotlight: Braised Gluten

This might be new territory for some of you! Braised gluten (a.k.a. “mock duck” or “vegetarian meat” in some circles) is often simmered in a savory-sweet soy-based sauce that soaks through the spongy, layered texture of wheat gluten. Once pan-fried, the pieces’ exterior crisp up beautifully, giving you that golden, chewy bite that pairs so well with fluffy rice and umami-rich furikake.

🍛 Ingredients

Makes: 12–16 musubis
Prep Time: 5 minutes
Cook Time: 45 minutes
Assembly Time: 30 minutes

1 can curry braised gluten
2 cups medium-grain rice (sushi rice)
3 ½ cups water
2 tbsp rice vinegar
Oil for frying
1 pack nori sheets, cut lengthwise
1 pack or jar of furikake, any flavor (check ingredients, if you want to keep them vegan)
2–3 tbsp soy sauce
Water for wrapping

🍱 Instructions

Cook the Rice
Rinse and drain the rice. In a pot, cook it with 3 ½ cups water and the rice vinegar. Follow rice cooker instructions if you are using a rice cooker. Once cooked, let the rice cool for about 45 minutes—just until it’s warm and easy to handle.
Fry the Curry Gluten
While the rice cools, heat a little oil in a non-stick pan. Pan-fry the curry gluten until both sides are golden. Set aside.
Assemble the Musubis
- Lay a nori strip on a plate or board.
- Dip your fingers in water and lightly moisten the center of the nori where your musubi mold will go.
- Place your mold in the center. Fill it about ¾ of the way with rice, then press it down with the top of the mold.
- Brush the rice with soy sauce and sprinkle on some furikake.
- Add a layer of fried curry gluten.
- While using the top of the mold to gently keep the musubi in place, lift the outer mold frame to release your musubi.
- Wrap the ends of the nori around and seal with a dab of water.
- Repeat with remaining ingredients.
To Store or Serve
Wrap individual musubis in plastic wrap if not enjoying right away. These taste best the day they’re made, but they hold up well at room temp for a few hours — perfect for packed lunches or road trip snacks!