There isn’t much to making a musubi, the most difficult thing is getting a musubi maker to make all sushi pieces look nice and neat. I’ve mini-fied my musubis, where 1 regular sized musubi is cut into 3 smaller ones. These are perfect for a summer party or luau.
I got my musubi maker at Marukai, a Japanese grocery store in Los Angeles. If you can’t find one, no biggie–just shape the rice into rectangular pieces about the size of a tic tac box, perhaps a bit thicker
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In Japanese cooking, furikake is a condiment that’s commonly scattered over hot rice. The most common furikake seasonings have flakes of nori (dried seaweed), sesame seeds, or even bonito flakes in the mix, and are commonly used in musubi making.
sencha tin for furikakeWhat makes my musubi recipe extra special is my Green Tea Furikake that’s used to sprinkle over the rice layer of this onigiri. As you can see from my Homemade Washi Tea Tin, the mix is made with sencha green tea, a steamed Japanese green tea with a spinach-like taste. Korean red pepper flakes and toasted sesame seeds are also in my Green Tea Furikake, which I originally used to scatter over popcorn as a snack. Here, sprinkling this mixture over hot or warm rice helps to soften and bloom the tea, and the result is a musubi with a slight vegetal taste and boost of umami flavor
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And if you are feeling a bit lazy like I often do, you can skip the sushi making entirely and just place all the cooked musubi ingredients into a bowl. I got the idea to do this after Ngan over at Ngan Made It fried up some Panko Breaded Shrimp the other day. All the same tastes without the fuss–what a clever idea Ngan!
If you want a true taste of Hawaii, this is the recipe where it starts. Wrapped in little musubi packages or tossed in a bowl, these Bite-Size Spam Musubi are a simple way to appreciate the melding of Asian and American cultures in the islands. Be generous with the Green Tea Furikake–it’s that little something special that makes these local treats taste over-the-top amazing
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