Teri-Chicken Musubi
I LOVE my musubi maker. Well, in Hawaii musubi is everywhere and not just spam musubi, there are all kinds!
Musubi is the ideal meal because it’s like a full lunch rolled into one little package. For a quick meal on the go I took some leftover rotisserie chicken and topped that with my homemade teriyaki sauce.
Just like that, Teri-Chicken Musubi became my go-to snack, lunch, dinner on the go!
Teri-Chicken Musubi
Ingredients:
teriyaki sauce ingredients:
1/3 cup soy sauce
1/3 cup mirin
3 Tablespoons sugar
1 Tablespoon cornstarch
2 Tablespoons water
musubi ingredients:
3 cups cooked rice
2 cups rotisserie chicken
5 big sheets of nori (seaweed)
acrylic musubi maker
Instructions:
To make the teriyaki sauce, in a small saucepan stir the soy sauce, mirin and sugar. In a small bowl combine the cornstarch and water to form a runny white paste and add it to the sauce. Bring it to a boil until the sauce thickens. This will take about only a minute.
While the sauce cools set up your ‘musubi station’. Acrylic musubi makers are available in Japanese markets and online.
To assemble the musubi, lay down one large sheet of nori, placing the musubi maker on top and add a layer of rice.
On top of that lay down the chicken, then spoon the teriyaki sauce over that.
Add another layer of cooked rice on top of the chicken, then using the musubi press, press down to form a nice compact rectangle.
Pull the musubi out of the press, and fold the nori over once onto the rice, then wet the top part of the nori and fold over again to seal. You will get a nice long ‘log’.
Cut into halves or smaller pieces to serve alone or with leftover teriyaki as dipping sauce.
OK, you’ve convinced me! Musubi for dinner tonight.