Mochiko Chicken Musubi
Servings: 2
Cost: $15
This Mochiko Chicken Musubi recipe is nestled between a bed of warm & fluffy rice and wrapped snugly in a sheet of savory nori. It's a delicious and portable snack that will transport you straight to the sunny shores of Hawaii.Please note that you will need to eyeball the amount of rice when assembling the musubi. Assemble as many musubi as needed to use up the rice, or save the rice for another use.
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Equipment
Ingredients
- 2-4 pieces Mochiko Chicken or your preferred protein
Glaze:
- 1/4 cup shoyu or soy sauce
- 1/4 cup sugar
- 2 tbsp mirin
Assembly:
- 2 sheets sushi nori
- 4 cups cooked short-grain white rice warm
- 2 tsp Furikake
Instructions
Make the Glaze:
- Combine shoyu, sugar, and mirin in a pot. Bring to a boil, then reduce heat and simmer until a sticky glaze forms.
Toast the Nori:
- Briefly toast nori sheets over a gas burner or in a hot oven. Cut each sheet into thirds lengthwise.
Assemble the Musubi:
- Moisten the inside of a musubi mold.
- Place a nori strip on a clean surface.
- Fill the mold with rice and press firmly.
- Top with glaze and Mochiko Chicken.
- Roll the musubi tightly in the nori.
- Seal the edge with a dab of water if needed.
- Serve immediately or store for later. Enjoy this fun and flavorful twist on a classic Hawaiian snack!
Notes
Musubi can also be made with other ingredients, such as tuna, salmon, roe, fried chicken, kimchi, or poke. You can also substitute Spam with crispy fried pork tonkatsu, fried eggs, fresh tempura shrimp, or Omni Plant Based Meat Style Luncheon slices for a vegan version.