Chicken musubi is a delicious and flexible twist on the conventional Spam musubi featuring tender and flavorful fowl wrapped in seaweed and served with sushi rice. This Hawaiian-inspired snack is ideal for travel food, picnics, or a unique addition to your lunchbox. Follow the step-by-step guide below to create mouthwatering fowl musubi at home.
Chicken Musubi Recipe
| Servings | Prep Time | Cook Time | Total Time | Calories | Course | Cuisine | |
|---|---|---|---|---|---|---|---|
| 4 people | 20 minutes | 10 minutes | 30 minutes | Approximately 250 kcals per serving | Main Dish | American, Japanese |
Discover a simple and delicious Chicken Musubi recipe that brings the taste of Hawaii to your kitchen. Perfect for lunch or a savory snack!
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)
Equipment Needed
| Tool | Description |
|---|---|
| Rice cooker or pot | Used to cook the rice. A rice cooker is convenient for perfect results, but a pot works just as well. |
| Frying pan or skillet | Needed to cook and sear the chicken. A frying pan or skillet will help achieve a nice, even cook. |
| Musubi press (optional, but helpful) | A musubi press helps shape the rice and chicken into neat, compact portions, but you can shape by hand if you don’t have one. |
| Sharp knife | A sharp knife is essential for cutting the chicken into uniform slices and for slicing the musubi after assembly. |
| Mixing bowl | Used for mixing the marinade and coating the chicken, ensuring even seasoning. |
Instructions
Step I:
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 II:
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 III:
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 IV:
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 V:
Serve and Enjoy
- 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.
Looking for more flavorful recipes? If you enjoyed making this Chicken Musubi, you might want to try another dish packed with bold flavors. Check out my Cajun Ninja Gumbo Recipe, a hearty and spicy classic from the South. It’s the perfect comfort food that complements the savory taste of Chicken Musubi, offering you a delicious culinary adventure from Hawaii to Louisiana
FAQs
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.
6. How do I assemble Chicken Musubi?
To assemble, place a layer of cooked rice on top of a piece of nori, add a slice of the cooked chicken, then fold or wrap the nori around the rice and chicken. You can use a musubi mold to help shape it.
7. Can I add other ingredients to Chicken Musubi?
Yes, you can customize your Chicken Musubi by adding ingredients like scrambled eggs, avocado slices, or pickled vegetables.
8. Is Chicken Musubi gluten-free?
Chicken Musubi can be gluten-free if you use gluten-free soy sauce and check that all other ingredients are free from gluten.
9. How do I store leftover Chicken Musubi?
Store leftover Musubi in an airtight container in the refrigerator. To enjoy them later, you can eat them cold or reheat them in a microwave for a few seconds.
10. Can I freeze Chicken Musubi?
It’s not recommended to freeze Chicken Musubi, as the texture of the rice may change, and the nori can become soggy. It’s best enjoyed fresh or stored in the fridge for a short time