Chicken Musubi Recipe

– Course: Sauce – Cuisine: American – Total Servings: 4 – Prep Time: 10 minutes – Cook Time: 5 minutes – Total Time: 15 minutes

Ingredients

For the Chicken: – 2 boneless, skinless chicken breasts – 1/4 cup soy sauce – 1/4 cup mirin (sweet rice wine) – 2 tablespoons sugar – 1 tablespoon sesame oil – 2 cloves garlic and minced – 1 teaspoon grated ginger – For the Sushi Rice: – 2 cups quick grain sushi rice – 2 cups water – 1/4 cup rice vinegar – 2 tablespoons sugar – 1 teaspoon salt For Assembly: – 5 to 6 sheets of nori (seaweed) reduce in half – Soy sauce (for serving) – Furikake (Japanese rice seasoning- elective)

Prepare the Chicken Marinade – Mix Marinade Ingredients: In a bowl, combine the soy sauce, mirin, sugar, sesame oil, minced garlic, and grated ginger. Stir till the sugar is dissolved. – Marinate Chicken: Place the fowl breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the fowl to ensure it is properly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour or overnight for a nice taste.

Step I

Cook the Sushi Rice – Rinse the Rice: Rinse the sushi rice in cold water until the water runs clean and this removes extra starch and stops the rice from turning too sticky. – Cook the Rice: In a rice cooker or a pot, combine the rinsed rice and 2 cups of water. Cook in line with the rice cooker commands or deliver to a boil and then lessen warmness to low, cover, and simmer for 18 to 20 minutes until the rice is soft and the water is absorbed. – Season the Rice: In a small saucepan warmth the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve pour this combination over the cooked rice and then gently fold to combine. Now allow the rice to chill slightly.

Step II

Grill the Chicken – Grill or Pan Fry the Chicken: Remove the chicken from the marinade and discard the marinade. Preheat a grill or a skillet over medium-high heat. Cook the fowl for 6-7 minutes on each facet or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. – Slice the Chicken: Once cooked allow the chicken relaxation for a couple of minutes earlier than cutting it into strips or chunk-sized pieces.

Step III

Assemble the Musubi – Shape the Rice: Wet your palms with water to prevent sticking. Take a small handful of sushi rice and form it right into a rectangle or oval approximately the size of a bit of chicken. Press firmly to make sure it holds collectively. – Add the Chicken: Place a slice of bird on top of the fashioned rice. – Wrap with Nori: Place a half sheet of nori on a clean surface. Position the rice and fowl in the center of the nori. Fold the nori over the rice and chicken which is pressing lightly to stick. You may lightly moisten the brink with water to help seal it if the nori does not stick well. – Repeat: Repeat the technique with the final rice, bird, and nori sheets.

Step IV:

– Serve: Serve the chicken musubi right now with soy sauce on the side for dipping. Sprinkle with furikake if preferred for extra taste and texture.

Step V

Click here More Information

1. What is Chicken Musubi?

Chicken Musubi is a popular Hawaiian snack or meal made with seasoned chicken, and rice, and often wrapped in nori (seaweed). It’s a variation of the traditional Spam Musubi but uses chicken for a different flavor profile.

2. What kind of chicken should I use for Chicken Musubi?

You can use boneless, skinless chicken thighs or breasts. Thighs tend to be more flavorful and moist, but breasts work well if you prefer leaner meat.

3. How do I season the chicken for Musubi?

The chicken is usually marinated in a mixture of soy sauce, sugar, and sometimes mirin or garlic. You can also add teriyaki sauce or other seasonings to taste.

4. Can I make Chicken Musubi ahead of time?

Yes, Chicken Musubi can be made ahead of time and stored in the refrigerator for up to 2 days. For best results, wrap them tightly in plastic wrap to keep them fresh.

5. What type of rice is best for making Musubi?

Short-grain sushi rice is ideal for Musubi because it’s sticky and holds its shape well. You can also use medium-grain rice if short-grain isn’t available.