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–+ servings
Chicken Musubi

Chicken Musubi

Putting a twist on the traditional spam musubi by swapping out the salty spam for juicy and flavorful chicken. Typically served without sauce, musubi can sometimes be enjoyed with chili sauce for an extra kick. The chicken is cooked in a mixture of soy sauce, sugar, garlic, and ginger, then wrapped in nori and sprinkled with furikake rice vinegar to give the rice a delightful sweet and sour taste. Simple yet incredibly tasty, chicken musubi is a dish that will keep you craving more.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course, Snack, Dinner
Cuisine Japanese, Hawaiian
Servings 2 People

Ingredients
  

  • sushi nori sheets
  • steamed rice (short grain)
  • 4 pieces chicken thighs
  • 3 tbsp light soy sauce
  • 1 tbsp minced garlic
  • sliced ginger
  • 1 tsp chili paste (optional)
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 3 tbsp brown sugar
  • furikake or rice seasoning
  • musubi press
  • 1/4 cup water
  • rice vinegar (to season the rice)

Instructions
 

Making teriyaki sauce for the chicken.

  • In a pan, sear the chicken both sides and set aside.
  • Saute garlic and ginger, add soy sauce, sesame oil, rice vinegar, chili paste, and sugar.
  • Bring to a boil and cook on medium heat for 5 minutes for the ginger and garlic to blend with the sauce.

Cook the chicken and rice

  • Add the chicken to the sauce and simmer for 10 minutes so the chicken absorbs the sauce.
  • To make sushi rice, the ideal ratio for cooking short grain rice is 1:1, meaning 1 size of water for 1 size of rice.
  • This step is optional but recommended you add rice vinegar right after the rice is cooked and steaming hot. Vinegar helps in the preservation and freshness of sushi rice. It also helps make the rice sticky and contributes to the overall flavor of the musubi.

Assembling chicken musubi

  • Slice the chicken into thin slices so they fit the musubi press.
  • Place a nori sheet on a cutting board.
  • Place musubi mold on top at ⅔ of the nori sheet.
  • Add the sushi rice inside the musubi mold and spread the rice evenly.
  • Sprinkle some furikake on the rice.
  • Add another layer of thinly sliced chicken teriyaki.
  • Cover the chicken with another layer of rice. Try to spread the rice evenly.
  • Use the musubi press and press down all the layers of rice and chicken. Slowly lift the mold off of the nori sheet while holding the musubi press. You’re left with a perfect rectangular shape of rice and chicken in layers.
  • Fold the nori and seal it with water.
  • From here, you can either cut the musubi into bite-sized pieces or eat it whole.

Video

Notes

  1. Recommend eating the musubi immediately. Otherwise, the nori wraps get chewy, which will make the musubi harder to bite. 
  2. When cutting musubi, make sure to wipe your knife for each cut.
Keyword chicken musubi recipe, teriyaki chicken musubi recipe, chicken musubi
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