Make the sushi rice then season with sushi vinegar, set aside;

Make the mung bean egg patty using the Tamagoyaki recipe linked in notes;

For the tofu spam, pat dry the tofu slices, pan fry with a drizzle of cooking oil over medium-high heat until both sides are golden brown;

Mix together all the sauce ingredients, lower the heat, slowly pour the sauce over the tofu slices, move around and flip the tofu slices to coat evenly;

When ready to assemble, you can use a musubi mold, or a saved tofu box, or do this by hand;

If using a mold, lay down a piece of nori, trim to fit the mold if needed, then put down a layer of rice, press down firmly, add the egg patty and tofu spam, wrap the nori around all three layers and close;

If making it by hand, first form a block of rice with your palms first, then proceed with the rest the same way;

Serve warm or chilled, they can be kept in the fridge for one day, but keep in mind refrigeration will take away the crispness of the nori, enjoy!