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Chicken Musubi Recipe

Chicken musubi is a delicious and versatile dish easily made at home.

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.

Before diving into the world of chicken musubi, it’s essential to gather the right ingredients and tools to ensure a successful final product.

Don’t worry if you don’t have a musubi maker; alternatives like using a cookie cutter or just your hands will work fine.

How to Make Chicken Musubi

chicken musubi recipe

Ingredients List

Here are the ingredients you will need for making Chicken Musubi:

  • 2 cups cooked rice (preferably Jasmine rice)
  • 1 cup Teriyaki Chicken (cooked and shredded)
  • 5 sheets of nori (seaweed)
  • Homemade teriyaki sauce

Step-by-step process

Step 1: Prepare the rice

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.

Step 2: Cook the Teriyaki Chicken

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.

Step 3: Assemble the musubi

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.

Step 4: Wrap the musubi

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.

Step 5: Enjoy your Chicken Musubi!

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.

Side Dishes for Chicken Musubi

Here are some side dishes you can serve with Chicken Musubi:

Hawaiian-style Macaroni Salad

A classic side dish in Hawaii, Hawaiian-style macaroni salad is a creamy, rich, and tangy accompaniment to Chicken Musubi.

It is typically made with macaroni, mayonnaise, grated carrots, and pickle relish and, sometimes, includes chilled peas and sliced ham.

The creaminess of the salad contrasts nicely with the savory flavors of Chicken Musubi.

Steamed Edamame

Steamed edamame, or young soybeans, provide a simple and nutritious side dish highlighting Chicken Musubi’s flavors.

Salted edamame boosts protein and fiber and contrasts pleasantly with the Teriyaki sauce in the dish.

It is also perfect for snacking alongside your Chicken Musubi, making it a practical and complementary choice.

Miso Soup

Miso soup is a traditional Japanese side dish that provides warmth and comfort alongside Chicken Musubi.

Made with miso paste, dashi stock, tofu, and seaweed, miso soup is light and savory, making it a perfect complement to Chicken Musubi’s richer flavors.

The soup’s umami notes bring out the best in your dish.

Enjoy trying new combinations and finding what suits your taste buds best!

Ingredients Substitutes

When making chicken musubi, you may occasionally need to substitute an ingredient in the original recipe.

Here are some alternatives you can use in your dish:

Spam Musubi

If you want to replace chicken with another protein, consider using Spam Musubi.

This popular Hawaiian snack has similar flavors and uses Spam in place of chicken.

You can simply substitute the chicken thighs with an equal amount of sliced Spam.

Teriyaki Sauce

You can create a homemade teriyaki substitute using soy sauce, water, grated ginger, garlic, brown sugar, and cornstarch.

You can use white sugar or honey if you don’t have brown sugar.

Remember to adjust the sweetness level to your taste.

Experiment with different combinations to discover which alternatives work best for you and suit your taste.

How to Store Chicken Musubi

Storing leftover chicken musubi can make a convenient and tasty meal for later.

Here are some popular methods to store your delicious chicken musubi, depending on your preference.

Plastic Wrap

You can wrap your chicken musubi tightly in plastic wrap, ensuring no air is trapped inside.

This method helps keep the musubi fresh by minimizing exposure to air, which can cause the rice to dry out.

To use this method, simply wrap each musubi individually with plastic wrap, making sure to cover all sides.

Place the wrapped musubi in an airtight container or a resealable plastic bag.

Store the container or bag in the refrigerator, where the musubi can stay fresh for up to 3 days.

Aluminum Foil

Alternatively, you can wrap your chicken musubi in aluminum foil.

This method works similarly to the plastic wrap method, as it minimizes air exposure and helps maintain the freshness of your musubi for a few days.

To store your musubi using aluminum foil, wrap each musubi tightly in a sheet of aluminum foil, then place them in an airtight container or resealable plastic bag.

The foil-wrapped musubi can be stored in the refrigerator.

When it’s time to enjoy your musubi, simply remove it from the foil and reheat it using your preferred method.

Freezing

If you’d like to keep your chicken musubi fresh for an extended period, consider freezing it.

To freeze your chicken musubi, first, wrap each musubi individually using plastic wrap or aluminum foil.

Place the wrapped musubi in an airtight container or a resealable freezer bag and store it in the freezer.

Frozen chicken musubi can last for around one to three months when stored properly.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Chicken Musubi.

Picking the Wrong Chicken Cut

Boneless, skinless chicken thighs are ideal for this recipe because they remain tender and moist during the cooking process.

Using skinless, boneless chicken breast might result in a drier and less flavorful musubi since the breast tends to be less tender when compared to the thighs.

Improper Cutting and Shaping

Preparing chicken musubi requires clean and even cuts.

To achieve this, use a clean cutting board and sharp knife to dice the chicken into bite-sized pieces.

When it comes to shaping the dish, having a nice rectangular shape is essential.

Carefully layer the rice and cooked chicken and wrap it in a seaweed rectangle to mimic the traditional Hawaiian dish.

Using Too Much Sauce

While the flavor of the sauce is essential to the dish, overloading the rice and chicken with too much teriyaki sauce can make it overly salty and messy to eat.

To ensure a properly balanced flavor, lightly coat the chicken pieces with sauce during cooking and add just enough sauce to season without overpowering the overall taste.

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
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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