Teriyaki Chicken Musubi

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Make delicious Teriyaki Chicken Musubi at home with juicy glazed chicken, seasoned sushi rice, and crispy nori. A perfect balance of sweet and savory flavors in an easy handheld snack! It's great for a healthy snack or a cold lunchbox meal.

Prep Time13

Cook Time12

Course: Appetizer, Dinner

Cuisine: Hawaiian

Keyword: Chicken Musubi

Servings:

Calories: 300kcal

Equipment

1 Musubi mold

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