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Rinse the brown rice until water runs clear. Soak in cold water for 30 minutes, then drain.
In a large saucepan add the rice and 3 cups of water. Bring to a boil.
Cover and reduce heat, then simmer for 25 - 30 minutes until the water is absorbed. Remove from heat, let sit for 10 minutes, covered.
Transfer the rice into a medium bowl and fold in the rice vinegar, sugar, and salt. Let cool slightly.
Prepare tofu pouches according to the package.
Pull apart each pouch and stuff with the rice mixture.
Cut the corners off both sides of the pouch and push the rice through to form the fluffy ears.
Use kitchen shears to cut away the middle part of the pouch to reveal a face area.
Cut or punch out seaweed to create eyes and a nose, and cut a small piece of salami for the mouth.
Place onto the rice balls to serve.