Chook Me!

does anyone have a recipe for grilled chicken musubi?

don't eat spam and i had chicken musubi in hawaii, cant find a recipe online.looking for a beef musubi recipe too, if such a thing exists

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1. Green Corned Beef Musubi 3/4 cup cooked rice 1/4 sheet nori 1 teaspoon prepared teriyaki sauce 1 2-ounce slice cooked corned beef 1 teaspoon green hana ebi (dried shrimp flakes) Center nori sheet under a musubi mold. Press rice into a mold. Unmold. Top rice with teriyaki sauce, then corned beef slice. Wrap nori around rice and corned beef. Sprinkle green hana ebi on exposed parts of rice. ==================== Caramelized King Salmon Musubi 2 pounds salmon 5 cups rice 4 sheets nori, in 1-inch strips >> Marinade: 1 cup soy sauce 3/4 cup water 1/2 cup sugar 1 tablespoon grated ginger 1 teaspoon minced garlic 1/4 cup mirin >> Glaze: 1 tablespoon butter, softened 3 tablespoons brown sugar Slice salmon into rectangles about 1-1/2 by 2-1/2 inches, 1/3-inch thick. Combine marinade ingredients and marinade salmon 4 hours. Combine glaze ingredients and brush over salmon slices. Broil until caramelized. Form rice into blocks slightly smaller than the salmon slices. Top with salmon and wrap with nori. Makes 20 to 24. ================ Musubi seems to be mostly a “Spam” recipe – but chicken can be substituted: Try using meatlike items other than Spam. I’ve made chicken musubi, the chicken cooked in the teriyaki-esque sauce and then cut in half, and it’s good stuff. What you’ll need: Sticky rice 1 can of Spam Large sheets of nori (about 6, depending on how you cut the Spam) 1/4 cup of soy sauce 1/4 cup of mirin (optional) 1/4 cup of sugar (optional) Cook the rice. You’ll need a fair amount. I made my usual batch of 1.5 cups dry rice, and I ran out of rice before I ran out of Spam. While that is cooking, cut the Spam horizontally into 1/4” thick slices. I get about 10 from a regular-sized can. Fry these until they’re a little crispy. (No need for oil; Spam is greasy enough by itself!) Mix the soy, mirin, and sugar well if you’re using all of that, heat it in a pan to boiling, then quickly take it off the fire and put the Spam in it to soak up the flavor. If you’re only using soy, skip the mixing and heating business and go right to the marinating. When the rice is done and cooled enough that you can work it in your hands without burning yourself, wet your hands to keep the rice from sticking to them, then make blocks the size of the Spam slices and an inch thick. (The original recipe called for two inches, but that seems to me like overkill.) Place a slice of Spam on top, then wrap it with a strip of nori; about 1/3 of a sheet the long way works. Put a little bit of water on the underside of the end of the nori strip to make it stick. Re-wet your hands and start with the next rice block. You can also cut the Spam slabs into thirds, and put them on more normal, sushi-sized rice blocks. I prefer the latter myself, as I find the big brick-sized musubi a little hard to handle. Some people have taken the top and bottom off of the Spam can and used that as a mold for the rice blocks. Sounds like a good trick to me, but I didn’t have a way to take the bottom off of my can. No biggie – shaping the rice block is easy if you’ve got the hang of making onigiri. If you only want a few musubis at the moment, no worries. Fry up all the Spam, then put the extra into a plastic bag and bung it in the freezer. Next time you want Spam musubi, just defrost a few slices and you’re ready to go!
2. 1 c Quick Brown Rice 1 1/2 c Water 1/4 ts Salt 8 Sheets sushi nori seaweed* 1. make grilled chicken with teriyaki sauce and cut it up in bit size 2. make grilled beef in a similar fashion Instructions: Cook rice in water over medium-high heat until tender and water is absorbed; cool to room temperature. Place several spoonfuls of rice in the center of each nori sheet; follow with the meat fillings; and roll up into a ball. Serve with a sauce made of soy sauce, teriyaki sauce and mayo
3. Sorry , no I don't...