Best Chicken Musubi Recipe
Chicken Musubi Recipe is a fun and easy recipe that will have you feeling like a pro in no time.
Ingredients
TERIYAKI SAUCE
- ⅓ 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.
