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chicken musubi recipe

Chicken Musubi Recipe

Originating from Hawaii, this savory treat combines the flavors of teriyaki chicken with the convenience of sushi-like nori rolls.
With its irresistible combination of tender chicken, perfectly seasoned rice and tangy teriyaki sauce, it's no wonder that chicken musubi is steadily gaining popularity among food enthusiasts.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Main Course
Servings 6
Equipment
  • 1 rice cooker
  • 1 musubi mold maker
Ingredients
  
  • 2 cups cooked rice preferably Jasmine rice
  • 1 cup Teriyaki Chicken cooked and shredded
  • 5 sheets of nori seaweed
  • Homemade teriyaki sauce
Instructions
 
  • Wash the rice thoroughly with cold water until the water runs clear, usually 3-5 times.
    Cook the rice in a rice cooker.
    Once cooked, let the rice cool for a bit to make it easier to handle.
  • Make your homemade teriyaki sauce by combining soy sauce, water, garlic, ginger, sesame oil, brown sugar and cornstarch.
    Cook the chicken with the sauce mixture on high heat for 3 minutes on each side or until fully cooked.
    Set aside and let the chicken cool.
  • Cut each nori sheet in half.
    Place a musubi mold maker on a sheet of nori and fill the mold with a layer of rice, pressing it down firmly.
    Next, add a layer of Teriyaki Chicken on top of the rice layer.
  • Fold the nori sheet over the rice and chicken layers, using the musubi mold maker to help press everything together.
    Remove the mold and moisten the edge of the nori sheet to help it seal.
  • Once your musubi is wrapped, you can enjoy it as a tasty and fulfilling snack.
    Remember to keep your workspace clean throughout the process and when preparing any food, always practice proper food safety.
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