0 from 3 votes
Delicious Chicken Musubi
Bring something special to the table with this well-loved recipe.
Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 10
Calories: 303 kcal
Course:
Others
Ingredients
- 4 tablespoons of rice vinegar
- 5 whole sushi nori sheets
- 3 cups of short-grain rice
- 2 tablespoons of sugar
- 3 to 4 chicken thighs
- ¼ cup of soy sauce
- 1 teaspoon of salt
- 1 bowl of water
Instructions
- All ingredients ready? Let's begin!
- Wash the rice thoroughly with cold water and keep washing until the water becomes clear. You will need to repeat this step between 3 and 5 times. Cook the rice in a rice cooker or pot.
- When cooked, add rice vinegar, 2 tablespoons of sugar, and salt and stir until fully combined. Set it aside to let cool.
- Wash the chicken thighs and shape them to a thickness of ½ inch. Cut them into 10 pieces, about 2 inches wide, and set them aside.
- Heat sake, soy sauce, and the remaining 2 tablespoons of sugar in a large wok or sauté pan over medium heat. Let simmer for 3 to 5 minutes or until it’s thickened slightly.
- Combine the chicken and soy sauce mixture and cook each side for about 3 minutes or until they are fully cooked.
- Transfer the chicken to a plate so it can cool.
- With the chicken and rice cooled to a warm temp, you can start the musubi assembly. Directly in front of you, place one nori strip vertically. On the top and middle of the nori, place the musubi mold horizontally.
- In the mold, you want to add ¼ cup of rice. Use your bowl of water to keep the top of the mold wet, then press it firmly on the rice. You may sprinkle furikake as needed.
- Add a piece of chicken and more furikake.
- Scooping another ¼ cup of rice into the mold, repeat pressing the rice again. But this time, press the musubi and top to the bottom with both hands to remove the center part of the mold.
- Fold over the nori on both sides.
- From here, you can cut it in half or eat whole.
Cup of Yum
Notes
- * If you prefer, you may add 1 tablespoon of sake and ¼ cup of furikake to this recipe.
Nutrition Information
Calories
303kcal
(15%)
Carbohydrates
50g
(17%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
584mg
(24%)
Potassium
132mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
91IU
(2%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 303
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 584mg | 24% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.