Do you want a yummy snack that tastes like Hawaii? Try Chicken Musubi! It’s a Hawaiian dish with tasty chicken, sticky rice, and savory seasoning. Wrapped in seaweed, it’s easy to eat. It looks good and has Asian and Polynesian flavors.
The chicken musubi recipe I am sharing with you today is highly delicious.
When you take a bite of Chicken Musubi, you’ll taste the juicy chicken and sweet rice. The soy sauce glaze makes it really tasty. The seaweed adds a nice earthy touch that balances everything.
My first experience with Chicken Musubi is still fresh in my mind. I was at the beach in Waikiki. I found a food truck with a delicious smell. There it was—my first time trying Chicken Musubi. I loved it so much, it felt like a special memory.
How To Make Chicken Musubi
To make the mouthwatering Chicken Musubi, gather the following ingredients: rice vinegar, whole sushi nori sheets, rice short-grain, sugar, chicken thighs, soy sauce, salt, and water.
Tool:
- Musubi mold
Ingredients To Make Chicken Musubi
- Rice vinegar = 4 tablespoons
- whole sushi nori (sheets) = 5
- Rice short-grain = 3 cups
- Sugar = 2 tablespoons
- chicken thighs = 3 to 4
- Soy sauce = ¼ cup
- Salt = 1 teaspoon
- Water = 1 Bowl
Step By Step Instructions To Make Chicken Musubi
- Rinse rice thoroughly until it is clear. Cook it in a rice cooker or pot.
- After cooking, mix rice with vinegar, 2 tbsp sugar, and salt. Let cool.
- Clean and shape chicken to ½-inch thickness. Make 8 pieces, each about 2 inches wide.
- In a large wok, heat sake, soy sauce, and remaining sugar. Bring to a simmer and cook until slightly thickened.
- Combine the chicken and soy sauce mixture. Until fully cooked, cook each side for 5 minutes.
- Let the chicken cool on a plate.
- Now, assemble musubi. In front of you, place the nori strip vertically.
- Put musubi mold on the top-middle of nori.
- Add ¼ cup rice to the mold and press firmly with a wet top.
- As needed, sprinkle furikake on top. Add chicken and furikake to taste.
- Scoop ¼ cup rice into the mold and press again.
- Use both hands to press the musubi from the top to the bottom. Remove the mold’s center part.
- Fold over Nori on both sides.
- Cut in half or enjoy it whole. Now, savor your Chicken Musubi!
Tips For Chicken Musubi!
- Rinse rice thoroughly for the perfect texture.
- Cook rice until sticky and tender.
- Marinate chicken for delicious flavors.
- Grill chicken until fully cooked and juicy.
- Wet mold top before pressing rice.
- Sprinkle furikake for added flavor.
- Wrap pieces individually for freezing. Enjoy!
Serve with Chicken Musubi:
Serve Chicken Musubi with a variety of side dishes like fresh fruit salad, edamame, Japanese pickles, and seaweed salad.
FAQs:
How long can I keep Chicken Musubi?
For 2 days, store it in the refrigerator.
Can I freeze Chicken Musubi?
Yes, wrap each piece and freeze it for a month.
Final Thoughts!
Chicken Musubi is a delicious treat that feels like Hawaii. Whether you love food or trying new things, you’ll enjoy this easy-to-make snack.
Give it a try and enjoy the tasty adventure. Thanks For Reading!
More Amazing Recipes
Chicken Musubi Recipe
Equipment
- Musubi mold
Ingredients
- 4 tablespoons Rice vinegar
- 5 whole sushi nori (sheets)
- 3 cups Rice short-grain
- 2 tablespoons Sugar
- 3 to 4 chicken thighs
- ¼ cup Soy sauce
- 1 teaspoon Salt
- 1 Bowl Water
Instructions
- Rinse rice thoroughly until it is clear. Cook it in a rice cooker or pot.
- After cooking, mix rice with vinegar, 2 tbsp sugar, and salt. Let cool.
- Clean and shape chicken to ½-inch thickness. Make 8 pieces, each about 2 inches wide.
- In a large wok, heat sake, soy sauce, and remaining sugar. Bring to a simmer and cook until slightly thickened.
- Combine the chicken and soy sauce mixture. Until fully cooked, cook each side for 5 minutes.
- Let the chicken cool on a plate.
- Now, assemble musubi. In front of you, place the nori strip vertically.
- Put musubi mold on the top-middle of nori.
- Add ¼ cup rice to the mold and press firmly with a wet top.
- As needed, sprinkle furikake on top. Add chicken and furikake to taste.
- Scoop ¼ cup rice into the mold and press again.
- Use both hands to press the musubi from the top to the bottom. Remove the mold's center part.
- Fold over Nori on both sides.
- Cut in half or enjoy it whole. Now, savor your Chicken Musubi!
Notes
- Rinse rice thoroughly for the perfect texture.
- Cook rice until sticky and tender.
- Marinate chicken for delicious flavors.
- Grill chicken until fully cooked and juicy.
- Wet mold top before pressing rice.
- Sprinkle furikake for added flavor.
- Wrap pieces individually for freezing. Enjoy!
