Chicken Musubi Recipe
The chicken musubi recipe I am sharing with you today is highly delicious.
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!