Easy & Delicious Hawaiian Musubi Recipe
Make Hawaiian Musubi at Home: A Special Snack Recipe
When you’re short on time or don’t have all the ingredients for Kimbap, try making Hawaiian Musubi! It offers a similar deliciousness to Kimbap but is much simpler to prepare. Perfect as a fun snack for kids or a quick meal replacement!
Main Ingredients
- 1.5 cups cooked white rice, warm
- 1 sheet of seaweed for Kimbap
- 3 eggs
- 1/2 can of Luncheon Meat (or Spam), sliced to about 1 cm thickness
- Wasabi Mayonnaise Sauce (optional)
Cooking Instructions
Step 1
First, crack the 3 eggs into a bowl and whisk them thoroughly until smooth. Lightly grease a non-stick pan over low heat with cooking oil. Pour in the beaten eggs and slowly cook to make a thin omelet. Aim for a flat, even layer.
Step 2
Once the omelet is cooked, carefully transfer it to a mat or a wide plate to cool slightly. It’s best to cut it while it’s still a little warm, as it will be less likely to break and will result in cleaner cuts.
Step 3
Using the same frying pan used for the omelet, pan-fry the luncheon meat (or Spam) until golden brown and slightly crispy. If there’s too much excess oil, gently wipe it away with a paper towel.
Step 4
Cut the cooled omelet into pieces that are the same size and shape as the fried luncheon meat (or Spam).
Step 5
Season the warm white rice with a pinch of salt, about 1/2 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Gently mix with a rice paddle until well combined and the rice is slightly seasoned. Be careful not to make the rice too wet, as it will be difficult to shape.
Step 6
Take the Kimbap seaweed sheet and fold it in half lengthwise. Unfold it to create a center crease, then cut along this crease to get two long, narrower strips. This makes them easier to handle for musubi.
Step 7
Prepare a clean, empty can (like a tuna can or luncheon meat can) to use as a mold for your musubi. Be careful of any sharp edges inside the can.
Step 8
Line the inside of the clean can generously with plastic wrap, leaving some overhang. Add about one-third of the seasoned rice into the can, pressing it down firmly. Layer the sliced omelet and then the fried luncheon meat (or Spam) on top. Finish with another layer of rice, pressing down each layer to compact it.
Step 9
Once the can is filled and compacted, use the overhanging plastic wrap to gather and enclose the contents. Gently lift the entire package out of the can while still wrapped. Press down again firmly on the wrapped log to ensure it holds its shape.
Step 10
Carefully unwrap the compacted rice log. Place one of the prepared seaweed strips horizontally. Position the rice log in the center of the seaweed and wrap it tightly. To seal the edge of the seaweed, lightly moisten your fingertip with water and dab it along the seam. This will help it stick securely.
Step 11
Just like cutting Kimbap, use a sharp knife to slice the seaweed-wrapped musubi into your desired thickness. If the rice is sticking to the knife, dipping the blade in water can help create cleaner cuts.
Step 12
For an optional but delicious accompaniment, make a Wasabi Mayonnaise sauce by mixing mayonnaise with a touch of wasabi to your taste. (While optional, dipping your musubi into this sauce adds moisture and a pleasant kick, making it even more flavorful!) Enjoy your homemade Hawaiian Musubi!
