Musubi, How to Make it Perfect!
There are lots of great musubi recipes out there, but nothing as good as mine, especially when it’s plant-based musubi. How can I be so confident about my recipe? Because I had countless musubis and mine was the best! Lol! Seriously, this mubusi is so satisfying, and you won’t stop eating them!
In case you don’t know what’s musubi… it’s a Japanese snack/lunch food composed of a slice of grilled Spam sandwiched either in between or on top of a block of rice, wrapped together with seaweed. Musubi is also known as onigiri, nigirimeshi, or omusubi, it’s rice formed into triangular or cylindrical shapes and made with a variety of fillings. Spam musubi is a derivative of musubi, which originally came to Hawaii from Japan.
Whee,😮💨 a lot of the info is from Wikipedia! Lol!
Korea, we have something similar too – Kimbap and Jumeokbap. Honestly, musubi is so much easier to make than kimbap just because it’s much more simple ingredients and prep. Talking about kimbap, though… I will share my plant-based kimbap recipe with you soon, and I can’t wait!! It’s going to be epic!!
Anyways, I love making musubi for our lunch box when we go out to the beach, hiking, playing golf, etc. it’s a perfect finger food that nicely fills you up and tastes so good! I can’t wait for you to try my musubi recipe so let’s get started!
Heat a non-stick skillet over medium heat, place luncheon meat slices, and cook until crispy edges and golden brown on both sides.
I’m using OmniPork Plant-based Meat Style Luncheon, you can use any luncheon meat of your choice. Also, I’m using this divided pan I got from Amazon Japan because Amazon Japan ships to the U.S and other countries. The exact same pan I’m using is currently unavailable, but there are more options, so check it out! You can absolutely make this recipe just a regular pan. Actually, it probably makes more sense to use a re if you are making more than 2 musubi.
Meanwhile, mix an equal part of soy sauce, mirin, and half part of maple syrup in a small mixing bowl. Pour the sauce mixture and glaze the luncheon meat. When the sauce bubbles, remove from heat and set aside. Keep the teriyaki sauce to add to the musubi later.
Cook a rectangle-shaped egg omelet by using an Asian rectangle egg omelet pan. You can also cook a flat egg omelet and cut it into the same size as the luncheon meat.
Cut seaweed in half to fit into the musubi size. If you like less seaweed on your musubi, you can cut them into quarters.
Using a musubi mold, place 1/3 cup of rice per musubi in the mold and evenly spread it out. Use the mold press to flatten the rice. If you are using Spam or any canned luncheon meat, you can use the can as a mold, there are lots of videos out here on how to use them on the internet, so check it out! I love using musubi mold that I got from a local Japanese grocery, it’s super convenient because plant-based luncheon meat doesn’t come with the can! Lol
Sprinkle furikake enough to cover the surface of the rice, then place glazed luncheon meat on top, followed by the egg omelet. Wrap the seaweed so that both ends meet under the warm rice. That way, the warm steam from the rice helps the seaweed to stick well. Enjoy!
Musubi, How to Make it Perfect
- Total Time: 12 mins
- Yield: 4 musubi 1x
Ingredients
- 4 slices plant-based luncheon meat (I used Omni luncheon meat)
- 2 tbsp soy sauce
- 2 tbsp mirin or water with a pinch of salt & sugar
- 1 tbsp maple syrup
- 1 cup Plant-based liquid egg (I used JustEgg) or 4 eggs
- 1 1/3 cup warm cooked short or medium grain rice
- Furikake
- 2 sheets of toasted dried seaweed (gim/nori), cut into half as lack tangle shape
Instructions
- Heat a non-stick skillet over medium heat, place the luncheon meat and cook until crispy edges and golden brown on both sides. Meanwhile, mix soy sauce, mirin, and maple syrup in a small mixing bowl. Pour the sauce mixture and glaze the luncheon meat. When the sauce bubbles, remove from heat and set aside.
- Cook a rectangle-shaped egg omelet by using an Asian rectangle egg omelet pan. You can also cook a flat egg omelet and cut it into the same size as the luncheon meat.
- Using a musubi mold, place 1/3 cup of rice per musubi in the mold and evenly spread it out. Use the mold press to flatten the rice. Sprinkle about 1 tbsp furikake or more to your taste then place glazed luncheon meat on top, followed by the egg omelet. Wrap the seaweed so that both ends meet under the warm rice. That way, the warm steam from the rice helps the seaweed to stick well. Enjoy!
- Cook Time: 12 mins
