This teriyaki chicken musubi is my variation of the iconic Hawaiian spam musubi. Sweet and savoury chicken teriyaki sat atop a block of furikake topped sushi rice, wrapped in a strip of nori – it’s the perfect easy and protein packed handheld snack clocking 25g of protein!
Spam musubi is a popular Hawaiian snack found across the island. It is inexpensive and simple, typically only made with glazed spam, rice, nori and soy sauce, cutely shaped with the can that the spam comes in. It’s kind of in the style of a Japanese onigiri.
I’m not the biggest fan of spam, so I was keen to try a variation with another protein. This teriyaki chicken musubi recipe turned out so delicious and only took about a half hour to make! I decided to make a few extra to stock the fridge for a quick working lunch the next day.
If you love easy, handheld lunches like these teriyaki chicken musubis, you might also like my tofu teriyaki bento box or chicken katsu bento box for more quick bento-style ideas. Looking for something a little lighter? My seared tuna bowls with soba noodles is a fresh and easy 20-minute meal you might enjoy next.
Ingredients and Substitutes
- Chicken Thighs. Boneless, skinless chicken thighs work best as they stay juicy and tender without overcooking. If you prefer a leaner option, you can use chicken breast, but be mindful that it may turn out slightly drier.
- Soy Sauce. The foundation of the teriyaki glaze. Regular soy sauce works well, but you can use low-sodium soy sauce for a milder taste or tamari for a gluten-free alternative.
- Mirin. A mildly sweet Japanese rice wine that balances the saltiness of soy sauce while adding depth to the glaze. If you don’t have mirin, you can substitute it with a mix of rice vinegar and a bit of extra brown sugar or honey.
- Brown Sugar. Enhances the glaze with a deep caramel-like sweetness, helping it thicken and coat the chicken evenly. If needed, you can swap it for honey or maple syrup for a slightly different flavor profile.
- Cornstarch. Used to thicken the teriyaki sauce, giving it a glossy, clingy texture that coats the chicken well. It helps prevent the sauce from being too runny. If you don’t have cornstarch, you can substitute it with potato starch or a small amount of all-purpose flour mixed with water.
- Sushi Rice. Short-grain sushi rice has a naturally sticky texture, making it ideal for shaping musubi. If sushi rice isn’t available, you can use other short-grain rice varieties like Calrose rice, but avoid long-grain rice as it won’t hold together as well.
- Nori Sheets. Thin, roasted seaweed sheets that wrap around the musubi, adding a slightly salty, umami-rich flavor. If you prefer a milder taste, you can use smaller strips of nori per musubi or skip it altogether for a more minimal presentation.
- Furikake. A Japanese rice seasoning blend that adds extra umami and crunch to the musubi. Common varieties contain sesame seeds, dried seaweed, bonito flakes, and other savory ingredients. If you don’t have furikake, you can sprinkle sesame seeds and a pinch of salt over the rice instead.
- Oil.
How To Make Teriyaki Chicken Musubi
How to make teriyaki musubi sauce?
In a small saucepan, combine soy sauce, mirin, a tablespoon of water and brown sugar. Stir until sugar dissolves. Simmer for 2-3 minutes. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Remove from heat.
Heat oil in a pan over medium heat. Cook the chicken for 3-4 minutes per side until golden brown and nearly cooked through. Pour the teriyaki glaze over the chicken in the pan. Let it caramelize for about 1 minute per side, coating the chicken well.
Shape the sushi rice into compact rectangles using a musubi mold or your hands (wet hands lightly to prevent sticking when making musubi).
Place the glazed chicken on top of the rice. Wrap a strip of nori around the musubi, sealing the edge with a little water. Let the musubi sit for a minute so the nori adheres, then enjoy warm or at room temperature!
Variations Of Teriyaki Chicken Musubi
This chicken teriyaki musubi is delicious as is for a quick and easy lunch or snack but you could also top the rice with fried panko breaded chicken instead to make a chicken katsu musubi, aka a fried chicken musubi. Instead of topping the rice block, you could also sandwich the chicken between two layers of rice and wrap with nori for an alternate shape.
For more prep-ahead lunches that are great for busy days, check out my canned salmon sushi bites or spicy enoki beef rolls with rice.
Frequently Asked Questions: Teriyaki Chicken Musubi
What is musubi?
Spam musubi is a popular Hawaiian snack found across the island. It is inexpensive and simple, typically only made with glazed spam, rice, nori and soy sauce, cutely shaped with the can that the spam comes in. It’s kind of in the style of a Japanese onigiri. This is a version that replaces the spam with chicken.
How to make musubi without a mold?
To make musubi without a mold, wet your hands to prevent sticking, then scoop about ½ cup of cooked sushi rice and gently press it into a compact rectangle using your palms and fingers. Keep shaping and pressing until it holds together firmly. If you want cleaner edges, you can also use a piece of plastic wrap or a small container lined with plastic wrap to help shape the rice before removing it.
Can you freeze this chicken musubi?
Yes, you can freeze chicken musubi. Assemble the musubi as usual, but don’t wrap them in nori before freezing, as the nori can become soggy. Wrap each musubi tightly in plastic wrap or parchment paper and place them in a freezer-safe bag or container. Freeze for up to 1-2 months. When ready to eat, thaw them in the refrigerator overnight, then wrap with fresh nori and serve. If desired, you can reheat the chicken slightly in a pan or microwave before serving.
Teriyaki Chicken Musubi
Equipment
Ingredients
- 300 g (10.5 oz) boneless, skinless chicken thighs
- ½ tbsp cornstarch
- ¼ cup soy sauce (Japanese shoyu preferred)
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 2 cups cooked sushi rice
- 1 tsp neutral oil
- 2 sheets nori cut into strips
- 2 tbsp furikake optional
Instructions
- In a small saucepan, combine soy sauce, mirin, a tablespoon of water and brown sugar. Stir until sugar dissolves. Simmer for 2-3 minutes. Stir in the cornstarch mixed with a tbsp of water to create a slurry and cook until the sauce thickens and becomes glossy. Remove from heat.
- Heat oil in a pan over medium heat. Cook the chicken for 3-4 minutes per side until golden brown and nearly cooked through. Pour the teriyaki glaze over the chicken in the pan. Let it caramelize for about 1 minute per side, coating the chicken well.
- Shape the sushi rice into compact rectangles using a musubi mold or your hands (wet hands lightly to prevent sticking).
- Place the glazed chicken on top of the rice. Wrap a strip of nori around the musubi, sealing the edge with a little water. Let the musubi sit for a minute so the nori adheres, then enjoy warm or at room temperature!
Notes
- Cook the chicken evenly: Whether grilling, pan-searing, or baking, make sure the chicken is cooked through to 165°F for safety, but avoid overcooking to maintain juiciness.
- Use warm rice: Musubi works best with slightly warm, freshly made rice, as it will help it stick together and hold its shape.
- Press rice firmly: When using a musubi mold, press the rice firmly to avoid it falling apart when you wrap it with nori.
- Seal the nori tightly: Wet the edge of the nori with a little water to help it stick together when wrapping the musubi, ensuring it stays intact during serving.
Nutrition
I really love having these teriyaki chicken musubi prepped and packed in my fridge for an easy pre workout bite, quick lunch or just a healthy snack to keep me fuelled through the day. They just take 30 minutes to make and pack 25g of protein each. I hope you like them as much as I do!
If you do try your hand at making this easy healthy musubi recipe, let me know what you think in the comments below! 🙂
Leave a Reply