Musubi, the popular Japanese snack, has gained a cult following worldwide. Its simplicity and versatility have made it a favorite among foodies and busy professionals alike. But why settle for the same old plain musubi when you can elevate your snacking game with creative fillings and flavors? In this article, we’ll take you on a culinary journey around the world, exploring 20 different musubi recipes that will tantalize your taste buds and leave you wanting more.
From classic Spam musubi to innovative combinations like kimchi and avocado, or tuna mayo and tempura bits, these unique recipes are sure to surprise and delight. Whether you’re a seasoned foodie or just looking for some inspiration in the kitchen, we’ve got you covered with our list of mouth-watering musubi variations.
Stay tuned for the full article!
Spam Musubi with Teriyaki Glaze
Musubi, a popular Japanese snack, gets a flavorful boost from the addition of a sweet and sticky teriyaki glaze. This easy-to-make recipe combines the classic combination of grilled Spam and sushi rice with the rich flavor of teriyaki sauce.
Ingredients:
– 1 can Spam, sliced into 1-inch pieces
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– 1/4 cup teriyaki glaze (store-bought or homemade)
– 1 sheet nori seaweed
– 1 tablespoon sesame oil
Instructions:
1. Cook the Spam slices in a pan with a small amount of sesame oil until crispy and golden brown.
2. Prepare the sushi rice according to package instructions. Allow it to cool completely.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a few slices of grilled Spam in the middle of the rice.
5. Drizzle the teriyaki glaze over the Spam.
6. Fold the nori and rice into a neat musubi shape.
7. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: 15-20 minutes
Avocado and Spam Musubi
A fusion twist on the classic Japanese snack, this Avocado and Spam Musubi combines creamy avocado with savory SPAM for a unique flavor experience. This easy-to-make recipe is perfect for adventurous eaters looking to try something new.
Ingredients:
– 1 cup cooked SPAM, diced
– 1 ripe avocado, mashed
– 1/2 cup cooked Japanese rice (short-grain)
– 1 sheet of nori seaweed
– Salt and pepper to taste
Instructions:
1. Prepare the Japanese rice according to package instructions.
2. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of rice onto the seaweed, leaving a 1-inch border at the top.
3. Place a few pieces of diced SPAM in the middle of the rice.
4. Top with mashed avocado.
5. Fold the bottom half of the seaweed up over the filling, then fold in the sides and roll into a compact cylinder shape.
6. Serve immediately or refrigerate for later.
Cooking Time: 10 minutes
Kimchi and Spam Musubi
This recipe combines the spicy kick of Korean kimchi with the savory sweetness of Japanese musubi, all wrapped up in a convenient block form.
Ingredients:
– 1/2 cup cooked Japanese rice (preferably short-grain)
– 1 can Spam, sliced into thin strips
– 1/4 cup kimchi, chopped
– 1 sheet of nori seaweed
– Salt and sesame oil for serving (optional)
Instructions:
1. Prepare the musubi by spreading a thin layer of rice onto a flat surface.
2. Place a slice of Spam in the center of the rice.
3. Top the Spam with chopped kimchi.
4. Roll the musubi using nori seaweed as the “glue”.
5. Slice into individual blocks and serve.
Cooking Time: 10 minutes
Tuna Mayo Musubi
A classic Japanese snack that combines the flavors of tuna, mayonnaise, and short-grain rice, all wrapped up in a crispy nori seaweed sheet. This easy-to-make recipe is perfect for a quick lunch or as a savory snack on-the-go.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup canned tuna (drained and flaked)
– 2 tablespoons mayonnaise
– 1 sheet nori seaweed
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a small bowl, mix together the tuna and mayonnaise until well combined.
3. Lay a sheet of nori seaweed flat on a surface.
4. Place about 1/2 cup of sushi rice onto the nori, leaving a 1-inch border at the top.
5. Spread the tuna-mayo mixture evenly over the rice.
6. Roll the musubi using a gentle pressure to form a compact shape.
7. Slice into individual pieces and serve.
Cooking Time: 10-15 minutes (includes cooking time for sushi rice)
Teriyaki Chicken Musubi
Experience the perfect fusion of Japanese flavors with this easy-to-make Teriyaki Chicken Musubi recipe! Crispy chicken, savory teriyaki sauce, and fluffy rice come together in a delicious musubi that’s sure to satisfy your cravings.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup teriyaki sauce
– 2 cups cooked Japanese short-grain rice
– 1 sheet of nori seaweed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Season the chicken with salt and pepper, then bake for 15-20 minutes or until cooked through.
2. While the chicken is cooking, prepare the teriyaki sauce by whisking together 2 tablespoons of sugar and 2 tablespoons of soy sauce in a small bowl.
3. Once the chicken is done, brush it with the teriyaki sauce and let it cool to room temperature.
4. Cut the cooled chicken into thin strips.
5. Assemble the musubi by spreading a layer of rice onto a nori sheet, placing 2-3 pieces of chicken on top, and folding the seaweed over to form a triangle. Serve immediately.
Cooking Time: 25 minutes
Scrambled Egg and Spam Musubi
A twist on traditional Japanese musubi, this recipe combines the simplicity of scrambled eggs with the savory flavor of Spam for a delicious breakfast or snack.
Ingredients:
– 2 eggs
– 1 can of Spam, diced
– 1 cup cooked Japanese rice (preferably short-grain)
– 1 sheet of nori seaweed sheets
– Salt and pepper to taste
Instructions:
1. Cook the Japanese rice according to package instructions.
2. In a separate pan, scramble the eggs over medium heat until they’re fully set.
3. Add the diced Spam to the scrambled eggs and stir until well combined.
4. Lay a nori seaweed sheet flat on a surface.
5. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
6. Place the scrambled egg and Spam mixture in the center of the rice.
7. Fold the seaweed over the filling to form a compact musubi shape.
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Spicy Sriracha Spam Musubi
Experience the fusion of Japanese and Hawaiian cuisine with this spicy and savory take on traditional musubi. This recipe combines the creamy heat of sriracha sauce with crispy fried Spam and soft Japanese rice.
Ingredients:
– 1 can of Spam, sliced into thin strips
– 1 cup cooked Japanese rice
– 2 tablespoons sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 sheet of nori seaweed
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cook the Japanese rice according to package instructions.
2. In a pan, heat the sesame oil over medium-high heat. Add the sliced Spam and cook until crispy, about 3-4 minutes per side.
3. In a small bowl, mix together the sriracha sauce, soy sauce, and a pinch of sugar.
4. Assemble the musubi by spreading a thin layer of rice onto a sheet of nori seaweed, leaving a small border at the top. Place a few pieces of crispy Spam in the middle, then drizzle with the sriracha sauce mixture.
5. Roll the musubi tightly and garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegetable Tempura Musubi
A twist on traditional Japanese sushi, this Vegetable Tempura Musubi combines crispy tempura-fried vegetables with soft rice and nori seaweed for a unique and delicious snack.
Ingredients:
– 1 cup short-grain Japanese rice
– 2 cups water
– 1/4 cup vegetable oil
– 1 cup mixed vegetables (carrots, zucchini, bell peppers, etc.)
– 1 cup tempura batter mix
– 1 sheet nori seaweed
– Salt to taste
Instructions:
1. Cook Japanese rice according to package instructions.
2. Cut mixed vegetables into bite-sized pieces and coat with tempura batter mix.
3. Fry coated vegetables in hot oil until crispy, about 3-4 minutes.
4. Lay a sheet of nori seaweed flat on a surface.
5. Place a scoop of cooked rice onto the seaweed, leaving a small border at the top.
6. Arrange fried vegetables horizontally across the rice.
7. Roll up the nori and rice mixture to form a cylinder shape.
8. Slice into individual pieces and serve with soy sauce and wasabi for dipping.
Cooking Time: 20-25 minutes (including rice cooking time)
Garlic Butter Shrimp Musubi
This creative fusion of Japanese and American flavors combines succulent shrimp with savory garlic butter and crispy rice, wrapped in nori seaweed. Perfect as an appetizer or snack.
Ingredients:
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 cup cooked Japanese short-grain rice
– 1 sheet nori seaweed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Meanwhile, prepare the musubi filling by mixing cooked rice with soy sauce.
5. To assemble, place a sheet of nori seaweed flat on a surface. Spread a thin layer of rice mixture onto the seaweed, leaving a 1-inch border at the top.
6. Place 2-3 cooked shrimp in the center of the rice.
7. Fold the seaweed over the filling to form a triangle or rectangle shape. Serve immediately.
Cooking Time: 10-12 minutes
BBQ Pork Musubi
Transform traditional Japanese musubi into a sweet and savory fusion by combining BBQ pork with sushi rice. This unique recipe is perfect for adventurous eaters and sushi lovers alike.
Ingredients:
– 1 cup cooked sushi rice
– 1/2 cup BBQ pork, shredded
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix the BBQ pork with soy sauce and sesame oil until well combined.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place the BBQ pork mixture in the center of the rice.
5. Fold the nori seaweed over the filling to form a square shape, applying gentle pressure to compress the ingredients.
6. Serve immediately and enjoy!
Cooking Time: None, as this recipe is prepared ahead of time.
Unagi (Eel) Musubi
Unagi musubi is a popular Japanese snack that combines the rich flavor of grilled eel with the simplicity of a rice ball. This recipe brings together two beloved ingredients in a harmonious union.
Ingredients:
– 1 cup Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– 1/2 cup water
– 1/4 cup grilled unagi (eel) fillet, sliced into thin strips
– 1 tablespoon soy sauce
– 1 teaspoon sake
– Salt to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cook Japanese rice according to package instructions.
2. Prepare the grilled eel by marinating it in a mixture of soy sauce, sake, and salt for at least 30 minutes.
3. Shape cooked rice into small oval shapes.
4. Place a few slices of the grilled eel onto the center of each rice ball.
5. Fold the rice over the eel to form a rectangular shape.
6. Serve immediately or store in an airtight container for up to a day.
Cooking Time: 30 minutes (including marinating time)
Spam and Egg Breakfast Musubi
A twist on traditional Japanese musubi, this Spam and egg breakfast version combines the savory flavors of SPAM with scrambled eggs and sushi rice.
Ingredients:
– 1 can of SPAM, sliced into small pieces
– 2 eggs
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– 1/4 teaspoon sesame oil
– Salt to taste
– Optional: nori seaweed sheets for wrapping
Instructions:
1. Cook the sushi rice according to package instructions. Allow it to cool.
2. Scramble the eggs in a bowl and set aside.
3. Heat a non-stick pan over medium heat. Add the sliced SPAM and cook until browned, about 2-3 minutes per side. Remove from heat and set aside with the scrambled eggs.
4. Lay a sheet of nori seaweed flat on a cutting board, if using. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place 2-3 pieces of cooked SPAM and scrambled eggs in the middle of the rice.
6. Roll the musubi into a compact shape, applying gentle pressure to form a neat rectangle. Repeat with remaining ingredients.
7. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 15-20 minutes
Wasabi Mayo Tofu Musubi
Elevate your snack game with this unique fusion of flavors and textures, combining creamy wasabi mayo, crispy tofu, and savory musubi rice.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/4 cup wasabi mayonnaise
– 1 cup cooked Japanese short-grain rice (for musubi)
– 1/2 sheet nori seaweed
– Salt to taste
Instructions:
1. Cook the musubi rice according to package instructions. Allow it to cool.
2. Pan-fry the tofu cubes until crispy and golden, about 3-4 minutes per side. Drain excess oil on paper towels.
3. In a small bowl, mix wasabi mayonnaise with a pinch of salt to taste.
4. To assemble the musubi: Lay a sheet of nori seaweed flat. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place 2-3 pieces of crispy tofu on top of the rice.
6. Dollop the wasabi mayonnaise mixture on top of the tofu.
7. Fold the nori sheet over to form a compact triangle or rectangle shape.
Cooking Time: Approximately 10-12 minutes (including cooking time for musubi rice).
Enjoy your Wasabi Mayo Tofu Musubi!
Sweet Chili Spam Musubi
Sweet Chili Spam Musubi: A Twist on a Classic Japanese Snack
This recipe combines the savory flavors of Spam with the sweetness of chili sauce, all wrapped up in a crispy rice ball. Perfect for a quick snack or as part of a larger meal.
Ingredients:
– 1 can of Spam, sliced into 1-inch pieces
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari)
– 1/4 cup sweet chili sauce (such as sriracha or your favorite brand)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
– Nori sheets (dried seaweed sheets)
Instructions:
1. Cook the Japanese short-grain rice according to package instructions.
2. In a small bowl, whisk together sweet chili sauce, soy sauce, and sesame oil.
3. Cut the cooked rice into small cubes.
4. Place a nori sheet flat on a surface. Spread a thin layer of rice onto the nori, leaving a 1-inch border at the top.
5. Place a piece of Spam in the center of the rice.
6. Drizzle the sweet chili sauce mixture over the Spam.
7. Fold the nori and rice into a rectangular shape to form the musubi.
8. Repeat with remaining ingredients.
Cooking Time: 10-15 minutes (including cooking time for rice)
Salmon Skin Musubi
Transform leftover salmon skin into a delicious and crispy Japanese-style snack with this simple recipe.
Ingredients:
– 1 cup salmon skin (dried or fresh)
– 1/2 cup cooked Japanese rice (preferably short-grain)
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking sake)
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Prepare the filling by mixing cooked rice, soy sauce, sake, and mirin in a small bowl.
2. Lay a sheet of nori seaweed flat on a surface. Place about 1/4 cup of the filling mixture onto the seaweed, leaving a 1-inch border at the top.
3. Place 1-2 pieces of dried or fresh salmon skin on top of the filling, depending on their size and your desired coverage.
4. Roll the nori into a compact cylinder using a gentle pressure.
5. Slice the musubi in half, if desired. Serve with soy sauce, wasabi, and pickled ginger for added flavor.
Cooking Time: None needed! This recipe is ready to enjoy as soon as you assemble the ingredients.
Char Siu Pork Musubi
This recipe combines the flavors of Chinese char siu pork with the convenience and simplicity of Japanese musubi (rice balls). The result is a sweet, savory, and umami-filled snack that’s perfect for any occasion.
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup char siu pork (store-bought or homemade), diced
– 1 sheet nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– Salt, to taste
Instructions:
1. Cook the Japanese rice according to package instructions.
2. Cut the nori sheet into desired size for musubi.
3. Spread a thin layer of soy sauce and sake (if using) on the nori sheet.
4. Place a small amount of cooked rice onto the nori, leaving a 1-inch border at the top.
5. Add diced char siu pork on top of the rice.
6. Fold the nori over the filling to form a triangle or rectangle shape.
7. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 10-15 minutes (including preparation)
Spam and Cheese Musubi
Spam and Cheese Musubi: A Twist on a Classic Japanese Snack
Musubi, or Japanese-style rice balls, are a popular snack that can be elevated with unexpected ingredients. This recipe combines the savory flavors of Spam and melted cheese for a unique and delicious twist.
Ingredients:
– 1 cup cooked Japanese rice
– 1/4 cup Spam, diced
– 1/2 cup shredded cheddar cheese
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt to taste
– Nori sheets (dried seaweed)
Instructions:
1. Prepare the musubi rice by mixing it with soy sauce and sesame oil.
2. Cut the Spam into small pieces and set aside.
3. Lay a nori sheet flat on a surface. Place 1/4 cup of prepared musubi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place 2-3 pieces of diced Spam in the middle of the rice.
5. Sprinkle shredded cheese over the Spam.
6. Fold the nori sheet over the filling to form a rectangular shape.
7. Press gently to seal and serve.
Cooking Time: 5 minutes
Jalapeño Spam Musubi
Elevate your snack game with this spicy twist on the classic Japanese dish. This Jalapeño Spam Musubi combines the sweetness of grilled Spam with the heat of jalapeños, all wrapped up in a crispy musubi.
Ingredients:
– 1 can of Spam
– 2 jalapeños, sliced
– 1/4 cup of rice vinegar
– 1 tablespoon of soy sauce
– 1 sheet of nori seaweed
– 1/4 cup of water
Instructions:
1. Grill the Spam until caramelized and crispy.
2. Slice the grilled Spam into thin strips.
3. In a small bowl, mix together rice vinegar and soy sauce.
4. Add sliced jalapeños to the marinade and let it sit for 10 minutes.
5. Lay a sheet of nori seaweed flat on a surface. Place a strip of grilled Spam in the center.
6. Arrange the marinated jalapeño slices on top of the Spam.
7. Roll the musubi tightly, applying gentle pressure.
8. Repeat with remaining ingredients.
9. Cook for 5-7 minutes or until nori seaweed is crispy and golden brown.
Cooking Time: 15-20 minutes
Loco Moco Musubi (with Hamburger Patty)
Experience the fusion of Japanese and American flavors with this unique recipe. Loco Moco Musubi is a twist on traditional Japanese musubi (rice balls), topped with a juicy hamburger patty, savory gravy, and melted cheddar cheese.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 pound ground beef
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup hamburger patty seasoning (or to taste)
– 1 cup beef broth
– 2 tablespoons soy sauce
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– 4 slices cheddar cheese
– Nori sheets (dried seaweed)
Instructions:
1. Cook the rice according to package instructions.
2. Form the ground beef into a patty, season with hamburger patty seasoning, and cook in a skillet over medium-high heat for 3-4 minutes per side or until cooked to desired doneness.
3. In a separate saucepan, combine beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer and cook for 2-3 minutes or until slightly thickened.
4. Assemble the musubi by spreading a small amount of rice onto a nori sheet, placing the hamburger patty on top, and drizzling with the gravy and melted cheese.
Cooking Time: 15-20 minutes
Spam Musubi with Furikake Seasoning
Spam musubi is a popular snack in Japan, where grilled Spam is served on a bed of rice and wrapped in seaweed. This recipe adds an extra layer of flavor with the addition of furikake seasoning.
Ingredients:
– 1 can of Spam, sliced into 8 equal pieces
– 2 cups cooked Japanese short-grain rice (preferably day-old rice)
– 1 sheet of nori seaweed
– 1 tablespoon furikake seasoning
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the Spam into thin slices and grill or pan-fry until crispy.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a slice of grilled Spam in the middle of the rice.
5. Sprinkle furikake seasoning evenly over the Spam and rice.
6. Roll the musubi using a bamboo sushi mat or your hands to shape it into a compact rectangle.
7. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: 15 minutes
Summary
Get ready to elevate your musubi game with these 20 unique and delicious recipes! From classic Spam Musubi to innovative creations like Avocado and Spam, Kimchi and Spam, and Tuna Mayo, there’s something for everyone. Other standout options include Teriyaki Chicken, Scrambled Egg and Spam, Spicy Sriracha Spam, and Garlic Butter Shrimp. Even veggie lovers will find something to enjoy with the Vegetable Tempura and Wasabi Mayo Tofu options. Whether you’re a fan of traditional Japanese flavors or looking for something new and exciting, this collection has got you covered.