Chicken Musubi Recipe
Discover the ultimate chicken musubi recipe, a healthier, flavorful twist on a classic snack. Perfect for lunches or quick bites, this easy-to-follow guide promises delicious results every time.
Ingredients
For the Chicken:
- 2 boneless skinless chicken thighs, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 clove garlic minced
- 1 teaspoon grated ginger
For the Rice:
- 2 cups sushi rice
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
Additional:
- 4 sheets nori seaweed
- 1 tablespoon vegetable oil
- Furikake seasoning optional
Instructions
Cook the Rice:
- Cold water should be used to rinse the sushi rice until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. If using a pot, bring to a boil, then cover and simmer for 20 minutes or until water is absorbed.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the cooked rice. Set aside to cool.
Marinate the Chicken:
- In a mixing bowl, combine soy sauce, oyster sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the chopped chicken thighs, ensuring they’re well-coated. Let marinate for at least 15 minutes.
Cook the Chicken:
- Put vegetable oil in a pan and heat it over medium-low heat. Add the marinated chicken and cook until browned and cooked through, about 7-8 minutes. Set aside.
Assemble the Chicken Musubi:
- Cut the nori sheets in half. Place a half-sheet on a clean surface.
- Wet the musubi press (or your hands) and place it in the center of the nori. Add a layer of rice, pressing it down firmly.
- Sprinkle a bit of furikake seasoning over the rice for an extra flavor kick (optional).
- Spread the cooked chicken out evenly.
- Top with another layer of rice, pressing down firmly.
- Wrap the nori around the rice and chicken, using a bit of water to seal the edge.
- Remove from the press and repeat with the remaining ingredients.
Serve and Enjoy:
- Cut each musubi into halves or thirds, depending on preference.
- Serve immediately, or wrap in plastic wrap for a delicious on-the-go snack.
Notes
- Rice Consistency: Getting the rice right is crucial. It should be sticky enough to hold together but not mushy.
- Seasoning: Don’t skimp on the marinating time for the chicken. Those 15 minutes (or more) make all the difference in flavor.
- Assembly: If you don’t have a musubi press, don’t panic. You can use the lid of a plastic container as a makeshift press.