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)
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.
– 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.