This musubi recipe is a Hawaiian classic that combines savory flavors with the simplicity of rice and nori. Musubi is typically made with grilled protein, such as Spam, but you can substitute with chicken, tofu, or beef for a healthier or more customized option. This easy-to-make snack is portable and perfect for a quick lunch or a snack. Whether you’re new to Hawaiian cuisine or a musubi enthusiast, this musubi recipe will hit the spot!
Ingredients:
Ingredients for the musubi recipe:
- 2 cups cooked sushi rice
- 1 can Spam (or substitute with grilled chicken or tofu)
- 4 sheets nori (seaweed), cut in half
- 1/4 cup soy sauce
- 2 tbsp sugar
- 1 tbsp mirin (optional)
- Plastic wrap or musubi mold (optional)
Execution
Step-by-Step Method for the musubi recipe:
- Prepare the Spam (or protein): Slice the Spam into 8 equal slices. In a small skillet over medium heat, fry the Spam slices until lightly browned on both sides, about 2-3 minutes per side.
- Make the sauce: In a small bowl, whisk together the soy sauce, sugar, and mirin (if using). Pour the sauce over the Spam slices in the skillet and cook for an additional 2-3 minutes until the sauce thickens and coats the Spam.
- Shape the rice: While the Spam cools slightly, shape the sushi rice into small rectangular blocks using your hands, plastic wrap, or a musubi mold. The rice should be compact but not overly pressed.
- Assemble the musubi: Place a slice of Spam on top of each rice block. Wrap a strip of nori around the middle, securing the rice and Spam together. If needed, use a little water to seal the ends of the nori.
- Serve: Serve the musubi warm or at room temperature as a snack or light meal. Enjoy!
Tips:
For the best musubi recipe:
- Try different proteins: Substitute Spam with grilled chicken, teriyaki beef, or even tofu for a healthier version of musubi.
- Use short-grain rice: Sushi rice or short-grain rice works best for musubi as it’s stickier and holds together well.
- Make it ahead: Musubi can be made in advance and stored in the refrigerator for up to 2 days. Wrap it in plastic wrap to keep the rice moist.
- Add toppings: Sprinkle furikake (Japanese rice seasoning) on the rice for an extra burst of flavor.
FAQs:
- Can I use other types of rice? Short-grain sushi rice is best for musubi, but you can use medium-grain rice if that’s what you have on hand.
- How do I keep musubi fresh? Wrap musubi in plastic wrap and store it in the fridge. It’s best eaten fresh or within a day.
- Is musubi served hot or cold? Musubi can be served warm, at room temperature, or cold, making it versatile for snacks or meals on the go.
- Can I add vegetables? Yes, you can add thin slices of avocado, cucumber, or pickled vegetables to the musubi for added texture and flavor.
