Musubi, a popular Japanese snack, has taken the world by storm. This simple yet delicious treat consists of short-grain rice and various fillings, wrapped in nori seaweed sheets. Whether you’re a seasoned foodie or just looking for something new to try, we’ve got you covered with our 20 mouth-watering musubi recipes perfect for any occasion.
From classic combinations like Spam and teriyaki glaze to more adventurous options featuring tuna, avocado, and even kimchi, there’s something for everyone in this list. Whether you’re a fan of sweet or savory flavors, we’ve got the perfect recipe for you. So go ahead, get creative, and musubi your way to culinary heaven!
Classic Spam Musubi with Teriyaki Glaze
A popular Japanese snack that combines salty, savory, and sweet flavors, classic Spam musubi is a must-try. This recipe adds an extra layer of flavor with a teriyaki glaze.
Ingredients:
– 1 can of Spam, sliced into 8 pieces
– 1 cup of cooked Japanese rice (preferably short-grain)
– 1 sheet of nori seaweed
– Teriyaki sauce (store-bought or homemade)
– Sesame oil and soy sauce for brushing
Instructions:
1. Cook Japanese rice according to package instructions.
2. Prepare Spam slices by frying them in a pan with a small amount of sesame oil until crispy.
3. Cut the nori sheet into 8 equal pieces.
4. Spread a thin layer of cooked rice onto each nori piece, leaving a 1-inch border at the top.
5. Place a fried Spam slice on top of the rice.
6. Brush the teriyaki glaze evenly over the Spam and rice.
7. Fold the nori sheet over the filling to form a rectangular shape.
8. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: 15-20 minutes
Enjoy your delicious Classic Spam Musubi with Teriyaki Glaze!
Spicy Tuna Musubi with Sriracha Mayo
This recipe combines the classic Japanese dish of musubi (seaweed-wrapped sushi) with the spicy kick of tuna and sriracha mayo. The result is a flavorful, easy-to-make snack that’s perfect for any occasion.
Ingredients:
– 1 can of tuna (drained)
– 1/2 cup of short-grain Japanese rice
– 1 sheet of nori seaweed
– 1 tablespoon of Sriracha sauce
– 1 tablespoon of mayonnaise
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix the tuna with salt, pepper, and a pinch of Sriracha sauce.
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 tuna mixture in the middle of the rice.
5. Roll the musubi using a bamboo mat or your hands.
6. Slice into individual pieces and serve with Sriracha mayo (mix equal parts Sriracha sauce and mayonnaise) for dipping.
Cooking Time: 10-15 minutes
Avocado and Egg Musubi
Musubi, a popular Japanese snack, gets a creamy twist with the addition of ripe avocado and a soft-boiled egg. This unique combination is perfect for a quick breakfast or afternoon pick-me-up.
Ingredients:
– 2 cups cooked Japanese rice (short-grain)
– 1/2 avocado, sliced
– 1 large egg
– 1 sheet of nori seaweed
– Salt to taste
Instructions:
1. Prepare the rice according to package instructions.
2. Cut the nori sheet into desired size for musubi.
3. Soft-boil the egg and slice it into thin strips.
4. Place a small amount of cooked rice onto the center of the nori sheet, leaving a 1-inch border.
5. Arrange sliced avocado on top of the rice.
6. Add the soft-boiled egg strips on top of the avocado.
7. Fold the nori sheet over the filling to form a triangle or rectangle shape.
8. Serve and enjoy!
Cooking Time: 15-20 minutes (includes cooking time for rice and egg)
Teriyaki Chicken Musubi
Musubi, a popular snack or meal in Japan, typically consists of short-grain rice and fillings wrapped in nori seaweed. This recipe adds a delicious twist by incorporating teriyaki chicken, creating a sweet and savory combination that’s sure to please.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup teriyaki sauce
– 1 cup cooked Japanese short-grain rice
– 1 sheet of nori seaweed
– Salt and pepper to taste
Instructions:
1. Grill or cook the chicken breast until cooked through.
2. Cut the chicken into small pieces and coat with teriyaki sauce.
3. Prepare a bed of cooked rice on a flat surface.
4. Place a piece of chicken in the center of the rice.
5. Fold the nori sheet over the filling, forming a rectangular shape.
6. Serve immediately or store for later.
Cooking Time: 15-20 minutes
Kalua Pork Musubi with Cabbage
This recipe combines the classic Japanese musubi (rice ball) with the traditional Hawaiian method of slow-cooking pork in an underground oven, or imu. The result is a flavorful and easy-to-eat snack that’s perfect for parties or on-the-go.
Ingredients:
– 1 pound Kalua pork (see note), shredded
– 1 cup cooked Japanese short-grain rice
– 1/4 cup water
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 head of cabbage, thinly sliced
– 1 sheet of nori seaweed
Instructions:
1. Prepare the rice according to package instructions.
2. In a small bowl, mix together soy sauce and sesame oil.
3. Cut the cabbage into thin strips and set aside.
4. Lay a sheet of nori seaweed flat on a surface. Spread 1/2 cup cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place 1-2 tablespoons of Kalua pork in the center of the rice.
6. Add some cabbage strips on top of the pork.
7. Fold the nori sheet over the filling to form a triangle or rectangle shape.
8. Serve immediately and enjoy!
Cooking Time: 10 minutes
Vegetarian Tofu Musubi with Sesame Seeds
A Japanese-inspired snack that combines the creaminess of tofu with the crunch of sesame seeds, all wrapped up in a neat block of rice.
Ingredients:
• 1/2 cup short-grain Japanese rice
• 1/2 cup water
• 1/4 cup firm silken tofu, drained and crumbled
• 1 tablespoon soy sauce
• 1 tablespoon sake (or dry white wine)
• 1 teaspoon sesame oil
• Sesame seeds for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a small bowl, whisk together soy sauce, sake, and sesame oil.
3. Add the crumbled tofu to the bowl and mix until well combined.
4. Shape the cooked rice into small rectangular blocks (about 1 inch x 2 inches).
5. Place a small amount of the tofu mixture onto each block of rice, leaving a 1/2-inch border around the edges.
6. Garnish with sesame seeds.
7. Serve and enjoy!
Cooking Time: 15 minutes
Garlic Butter Shrimp Musubi
Combine the savory flavors of shrimp and garlic with the sweetness of musubi rice for a mouthwatering snack. This recipe adds a buttery twist to traditional garlic shrimp, perfect for a quick and delicious treat.
Ingredients:
– 1/2 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 cup cooked Japanese rice (short-grain)
– 1 sheet nori seaweed
– Salt 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.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Prepare musubi rice according to package instructions.
5. Assemble the musubi by spreading a thin layer of rice onto nori seaweed, followed by a piece of shrimp and a drizzle of garlic butter sauce.
6. Repeat process with remaining ingredients.
7. Serve immediately.
Cooking Time: 10-12 minutes
Kimchi and Spam Musubi
This Korean-Japanese fusion recipe combines the bold flavors of kimchi with the crispy, savory goodness of Spam musubi. Perfect as a snack or appetizer, this unique dish is sure to delight!
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1/2 cup of kimchi, chopped
– 1 can of Spam, sliced into thin strips
– 1 cup of cooked Japanese rice
– 1 sheet of nori seaweed
– Salt and pepper to taste
Instructions:
1. Cook the Japanese rice according to package instructions.
2. Cut the Spam into small pieces and pan-fry until crispy.
3. Mix the chopped kimchi with salt and pepper to taste.
4. Lay a sheet of nori seaweed flat on a surface.
5. Place a scoop of cooked rice onto the seaweed, leaving a 1-inch border at the top.
6. Arrange the crispy Spam pieces and kimchi mixture on top of the rice.
7. Roll the musubi tightly but gently, applying even pressure to form a compact shape.
8. Serve immediately and enjoy!
Cooking Time: Approximately 15-20 minutes
BBQ Beef Musubi with Caramelized Onions
Elevate your musubi game with this sweet and savory twist, featuring tender beef short ribs slow-cooked in a tangy BBQ sauce and wrapped in crispy rice.
Ingredients:
– 1 lb beef short ribs
– 1/4 cup BBQ sauce
– 1/4 cup water
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1/4 cup soy sauce
– 2 cups cooked Japanese rice
– 1 large onion, thinly sliced
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a slow cooker, combine beef short ribs, BBQ sauce, water, brown sugar, smoked paprika, and soy sauce. Cook on low for 8 hours.
3. Meanwhile, caramelize onions by heating oil in a pan over medium-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally.
4. To assemble musubi, spread a thin layer of rice onto a flat surface. Place a piece of beef short rib on top, followed by a spoonful of caramelized onions.
5. Roll into desired shape and serve.
Cooking Time: 8 hours (slow cooker), 20-25 minutes (onion caramization)
Salmon Musubi with Furikake Seasoning
This recipe combines the flavors of Japan and the Pacific Northwest by incorporating grilled salmon into traditional musubi (rice balls) and seasoning with furikake, a savory blend of Japanese spices.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 pound grilled salmon, flaked
– 1 tablespoon furikake seasoning
– 1 sheet nori seaweed
– Water for shaping
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix the flaked salmon with 1 tablespoon of furikake seasoning.
3. Lay a sheet of nori seaweed flat and spread a thin layer of sushi rice onto it, leaving a 1-inch border at the top.
4. Place the salmon mixture in the middle of the rice.
5. Fold the nori over the filling to form a triangle or rectangle shape, applying gentle pressure to seal the edges.
6. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 10 minutes (grilling time) + prep time
Unagi (Eel) Musubi with Sweet Sauce
This Japanese-inspired recipe combines the sweetness of eel with a savory rice ball, perfect for a quick and delicious snack or meal.
Ingredients:
– 1 cup cooked Japanese rice (preferably short-grain)
– 2 pieces Unagi (eel) fillet
– 1/4 cup sweet sauce (see below)
– 1 sheet Nori seaweed
– 1 tablespoon soy sauce
– 1 teaspoon sake (Japanese rice wine)
Sweet Sauce:
– 1/2 cup sugar
– 1/4 cup mirin (sweet Japanese cooking sake)
– 1/4 cup water
Instructions:
1. Prepare the sweet sauce by mixing all ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Cook the Japanese rice according to package instructions.
3. Cut the Unagi fillet into thin slices.
4. Lay a sheet of Nori seaweed flat on a surface. Spread a small amount of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place an eel slice in the center of the rice.
6. Drizzle sweet sauce over the eel.
7. Fold the Nori seaweed over the filling to form a square shape.
8. Serve immediately and enjoy!
Cooking Time: 15 minutes
Scallop Musubi with Lemon Butter
Combine the simplicity of sushi with the richness of lemon butter and succulent scallops for a unique appetizer or snack. This recipe is perfect for those looking to try something new and exciting.
Ingredients:
– 1 cup short-grain rice
– 1/2 cup water
– 1/4 cup white sesame seeds
– 6 large scallops, rinsed and patted dry
– 2 tablespoons unsalted butter, softened
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions using 1/2 cup water.
2. Mix in sesame seeds once cooked.
3. Cut scallops into bite-sized pieces and season with salt and pepper.
4. In a small saucepan, melt butter over medium heat. Add lemon juice and stir until combined.
5. Assemble musubi by spreading a thin layer of rice onto a sheet of nori seaweed, followed by a few pieces of scallop. Roll into a compact shape.
6. Drizzle with lemon butter mixture and serve immediately.
Cooking Time: 20-25 minutes
Char Siu Pork Musubi
Combine the flavors of traditional Japanese musubi with the sweet and savory goodness of char siu pork, and you get a unique snack that’s sure to please.
Ingredients:
– 1 cup cooked Japanese rice
– 1/4 cup char siu pork, diced
– 1 sheet nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon sesame oil
Instructions:
1. Prepare the char siu pork by heating it in a pan with a little water and stirring until caramelized.
2. Cook Japanese rice according to package instructions.
3. Cut the nori sheet into desired size for wrapping.
4. Lay a small amount of cooked rice onto the nori, leaving a 1-inch border at the top.
5. Place a few pieces of char siu pork in the center of the rice.
6. Drizzle soy sauce and sugar on top of the pork.
7. Fold the nori over the filling to form a triangle or rectangle shape.
8. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: 15 minutes
Jalapeño and Cream Cheese Spam Musubi
Take your musubi game to the next level with this unique fusion of flavors. The spicy kick from the jalapeños pairs perfectly with the creamy cheese, all wrapped up in a crispy spam patty.
Ingredients:
– 1 can of Spam
– 2-3 jalapeños, sliced
– 8 oz cream cheese, softened
– 1 sheet of nori seaweed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the Spam according to package instructions until crispy.
3. In a small bowl, mix together the cream cheese and sliced jalapeños.
4. Cut the cooked Spam into smaller squares.
5. Place a nori sheet on a flat surface, then add a piece of Spam, followed by a dollop of the jalapeño-cream cheese mixture.
6. Roll the musubi tightly and serve immediately.
Cooking Time: 15-20 minutes (includes cooking time for Spam)
Loco Moco Musubi with Gravy
A creative twist on the classic Loco Moco dish, this recipe combines Japanese-style sushi rolls with a rich beef gravy and savory musubi filling.
Ingredients:
– 1 cup cooked Japanese rice (preferably short-grain)
– 1/2 cup beef gravy
– 1/4 cup ground beef
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– 1/4 cup chopped green onions
– 1 sheet nori seaweed
– Cooking oil for brushing
Instructions:
1. Prepare the musubi filling by mixing together cooked rice, ground beef, soy sauce, and sake (if using). Season with salt to taste.
2. Cut the nori sheet into desired size for rolling.
3. Lay a sheet of nori flat on a cutting board. Spread 1/4 cup of musubi filling onto the seaweed, leaving a 1-inch border at the top.
4. Roll the sushi using a bamboo sushi mat or your hands to form a compact cylinder.
5. Slice the roll into individual pieces.
6. Serve with beef gravy spooned over the top.
Cooking Time:
– Preparation time: 15 minutes
– Cooking time: 0 minutes (gravy and filling can be prepared ahead of time)
Tempura Shrimp Musubi
Experience the fusion of Japanese and American flavors with this unique Tempura Shrimp Musubi recipe. Crispy tempura shrimp, savory rice, and a hint of wasabi all come together to create a delicious snack or appetizer.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup water
– 1/4 cup vegetable oil
– 12 large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 teaspoon tempura batter mix
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– 2 tablespoons soy sauce
– 1 tablespoon wasabi paste
– Nori sheets (seaweed sheets)
Instructions:
1. Prepare the rice according to package instructions.
2. Heat vegetable oil in a deep frying pan to 350°F.
3. In a bowl, mix together flour, tempura batter mix, salt, and white pepper.
4. Dredge shrimp in the flour mixture, then fry until golden brown (about 2-3 minutes per side).
5. Assemble musubi by spreading rice on a nori sheet, placing a few pieces of tempura shrimp in the middle, and applying soy sauce and wasabi paste.
6. Serve immediately.
Cooking Time: 10-12 minutes
Miso Glazed Eggplant Musubi
A fusion twist on traditional Japanese musubi, this recipe combines the sweet and savory flavors of miso with the tender texture of grilled eggplant, all wrapped up in a crispy nori seaweed sheet.
Ingredients:
– 2 medium eggplants
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes (optional)
– 1 sheet nori seaweed
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice eggplant into 1-inch thick rounds and brush with oil.
3. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
4. In a small bowl, whisk together miso paste, soy sauce, sake, brown sugar, rice vinegar, and red pepper flakes (if using).
5. Brush the glaze on both sides of the grilled eggplant slices.
6. Cut nori sheet into desired size for musubi.
7. Assemble by placing a glazed eggplant slice on the nori, followed by a small ball of sushi rice.
Cooking Time: 15-20 minutes
Corned Beef Musubi with Mustard
A twist on traditional Japanese musubi, this recipe combines the savory flavor of corned beef with the tanginess of mustard for a unique and delicious snack.
Ingredients:
– 1 cup cooked corned beef, diced
– 1/2 cup Japanese short-grain rice (such as Koshihikari)
– 1/4 cup water
– 2 tablespoons rice vinegar
– 1 teaspoon sugar
– 1/4 teaspoon salt
– 1 tablespoon Dijon mustard
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Prepare the Japanese short-grain rice according to package instructions.
2. In a small bowl, mix together the diced corned beef, rice vinegar, sugar, and salt.
3. Shape the cooked rice into 6-8 equal pieces.
4. Place a spoonful of the corned beef mixture onto each piece of rice.
5. Top with a dollop of Dijon mustard.
6. Roll each piece of rice into a rectangular shape to form the musubi.
7. Garnish with sesame seeds and chopped scallions, if desired.
Cooking Time: 15-20 minutes
Crab Stick Musubi with Kewpie Mayo
Musubi is a popular Japanese snack that typically consists of sushi rice and fillings, wrapped in seaweed. In this recipe, we’ll add some crunch and flavor with crab sticks and kewpie mayonnaise.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 2-3 crab sticks, sliced into thin strips
– 2 tablespoons kewpie mayonnaise
– 1 sheet of nori seaweed
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. 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.
3. Place sliced crab sticks and kewpie mayonnaise in the middle of the rice.
4. Fold the bottom half of the seaweed up over the filling, then fold in the sides and roll into a compact shape.
5. Repeat with remaining ingredients.
Cooking Time: 10 minutes
Sweet and Sour Pineapple Spam Musubi
Sweet and Sour Pineapple Spam Musubi Recipe
Get ready to elevate your snack game with this unique fusion of sweet and savory flavors! This Sweet and Sour Pineapple Spam Musubi recipe combines the classic Japanese-style rice balls with the tangy sweetness of pineapple and the savory goodness of Spam.
Ingredients:
– 1 can of Spam, sliced into thin strips
– 1 cup cooked Japanese short-grain rice
– 1/2 cup sweet and sour sauce (store-bought or homemade)
– 1 cup pineapple chunks
– 1 sheet of nori seaweed
– Salt to taste
Instructions:
1. Cook the Japanese rice according to package instructions.
2. Slice the Spam into thin strips and pan-fry until crispy.
3. In a small bowl, mix together the sweet and sour sauce and pineapple chunks.
4. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place a few slices of fried Spam in the middle of the rice.
6. Spoon the sweet and sour pineapple mixture over the Spam.
7. Fold the seaweed over the filling to form a neat rectangle.
8. Repeat with remaining ingredients.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your snack game with these 20 delicious musubi recipes! From classic combinations like Spam and teriyaki glaze, to spicy tuna and sriracha mayo, there’s a musubi for every taste bud. Try avocado and egg for a creamy twist, or kalua pork and cabbage for a Hawaiian-inspired treat. Even vegetarians can join in on the fun with tofu and sesame seeds. And don’t forget the seafood lovers – shrimp, salmon, and scallop options abound! With so many flavors to choose from, you’ll never get bored of this Japanese-style snack.