Chicken Musubi Recipe

The chicken Musubi recipe is a popular dish made from cooked chicken that is bent into a rolled-up ball and deep-fried.

The dish is often served with soy sauce, ginger, and scallions on top.

If you’re in the mood for some delicious chicken musubi, there are a few things you need to know. first of all, musubi rice is made with chicken (or other poultry) that has been cooked in a sweet and savoury syrup.

Secondly, the rice is then mixed with flavoured broth or soy sauce, and finally, serves as the stuffing for your chicken Musubi.

What is musubi sauce made of?

In recent years, there has been a growing trend of people trying to settle the question of whether musubi is Japanese or Hawaiian.

Some believe that it is either one or the other, while others maintain that it is both. The answer may not be clear to everyone, but it seems that the question could soon be resolved in favour of Hawai’i.

What does musubi mean in Hawaiian?

Noun Hawaii, (cooking) A food made of food such as meat tied to a block of rice with nori, differing from sushi in that the rice is not vinegared.

Is musubi served hot or cold?

Is musubi served hot or cold? The best thing about musubi is that they’re great eaten warm, at room temperature or even cold from the fridge! Which makes them a great snack to keep on hand throughout the week.

If you do want to rewarm them, you can pop them in the microwave for a couple of seconds.

Health benefits of chicken musubi

The Health benefits of chicken musubi are numerous and include: reducing heart disease risk, improving joint health, reducing anxiety and stress levels, and providing other benefits.

Recipes for Cinco de Mayo

chicken musubi recipe

Best Chicken Musubi Recipe

Chicken Musubi Recipe is a fun and easy recipe that will have you feeling like a pro in no time.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Hawaiian
Servings 6 Servings
Calories 310 kcal

Ingredients
  

TERIYAKI SAUCE

  • cup of soy sauce
  • ¼ cup of water
  • 3 cloves of garlic grated
  • ½ teaspoon of grated ginger
  • 2 teaspoon of sesame oil
  • 3 tablespoon of water + 2 teaspoon of cornstarch

OTHER INGREDIENTS

  • 3 to 4 cups of Japanese Rice
  • 2 p boneless chicken breast pounded and sliced thinly into 6 pieces
  • 2 p Nori seaweed sheets divide each into 3 sheets
  • 6 slices of romaine lettuce

Instructions
 

MAKING THE TERIYAKI SAUCE

  • Add ginger, garlic, soy sauce, sesame oil, and water in a pan. Let it boil for 5 minutes to help the sauce absorb the flavor of the garlic and ginger.
  • In a small cup, mix the water and cornstarch before pouring into the pan to thicken the sauce. Turn off the heat and set and set aside.

PAN-FRYING THE CHICKEN BREAST

  • Add a teaspoon of olive oil to a pan in medium heat. Once hot, add the pounded chicken breast into the pan.
  • Let it cook for several minutes or until it turns brown. Flip to the opposite side and repeat the process.
  • Transfer the pan-fried chicken breast to the plate. Set aside.

ASSEMBLING THE MUSUBI

  • Place a strip of thin nori sheet into a clean cutting board in a horizontal position. And then place the musubi mold maker on top of the nori in a vertical position.
  • Add the rice in the musubi mold until it fills up (approximately ½ cup of rice). Press it down gently to make a nice rectangle shape. Remove the molder gently
  • On the top of the rice, spoon the teriyaki sauce, followed by adding the lettuce, and then the chicken. Spread again the sauce on the top of the chicken.
  • Fold the nori sheet around the musubi gently.

Notes

The rough side of the nori sheet must be facing upward while the smooth is facing downward.
Before molding the musubi, it is better to wet your hand with water to prevent the rice from sticking to your hand.
The rice must be warm so it will not fall apart when assembling it.
Keyword chicken musubi recipe

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