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Easy Musubi

Musubi is one of my favorite snacks. Sweet and savory and the perfect easy hand-held treat.

A few years ago, during my babymoon in Hawaii, one of the things I miss the most is how convenient it was to grab a quick musubi almost anywhere. I wish it were as simple to find here in the DMV area!

However, it is a straightforward recipe that can be easily prepared at home for the entire family to savor.

Cooking Tips

  • Make it Vegetarian Friendly! I used unMeat's Luncheon Style Meat to create this recipe. Their plant-based product is non-GMO, has no added preservatives and is trans fat-free. Plus, your meat-eating family and friends won't be able to tell the difference. Highly recommend giving it a try!

  • Egg Seasoning. I like to season my eggs with fish sauce because I like that added flavor but you can substitute with regular salt!

  • Egg Molding. I find it easier to use a Tamagoyaki (Japanese Omelette) Pan because of it's square shape. I roll the eggs wider and then cut the ends off to fit the musubi shape. But if you're using a standard pan, just use the luncheon meat can as a guide and run your knife around the shape to cut out the rectangles.

  • Rice Molding. If you don't have a rectangular rice mold, no problem, you can use the can! Just line it with plastic (enough so the edges pop out of the top to easily lift the rice out. Empty and rinse the can out. Add a layer of rice into the can and pack it down tight into the bottom. Once it's packed, lift the rice out of the can. Keep the plastic wrap on for the layering! Once you layer the pieces on top of the rice, packing it tight within he plastic wrap together will help all the pieces adhere to each other better.

  • Save for Later. Although, musubi tastes best served right away, I know not all of us can eat all of the delicious musubi in one sitting. Wrap it up individually in plastic wrap and place in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave for about 30-45 seconds and keeping it in the plastic wrap.

Did you make this recipe?

Let me know what you think!

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