20 Delicious Different Musubi Recipes Creative

Are you ready to elevate your snack game? Look no further than the humble musubi, a Japanese-inspired treat that can be customized with endless flavor combinations. From classic Spam and teriyaki glaze to more adventurous options like grilled chicken with pineapple or vegan jackfruit, there’s a musubi recipe out there for everyone.

In this article, we’ll dive into 20 creative musubi recipes that will inspire you to get in the kitchen and start rolling. Whether you’re a seasoned foodie or just looking for a quick and easy snack, these unique and delicious variations are sure to satisfy your cravings. So let’s get started and explore the wonderful world of musubi!

Spam Musubi with Teriyaki Glaze

Spam Musubi with Teriyaki Glaze Recipe Summary:
Transform classic musubi into a sweet and savory treat by adding a layer of sticky teriyaki glaze to your Spam-filled onigiri.

Ingredients:

– 1 can Spam, sliced into 1-inch pieces
– 2 cups cooked Japanese rice (preferably short-grain)
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– 1 tablespoon sugar
– Teriyaki glaze (store-bought or homemade)

Instructions:

1. Prepare the Spam filling: Wrap each slice of Spam in plastic wrap and microwave for 20-30 seconds, or until warmed through.
2. Shape the onigiri: Mix cooked rice with water to achieve a workable consistency. Shape into triangles or rectangles.
3. Assemble the musubi: Place a piece of Spam in the center of each onigiri, leaving a small border around it.
4. Glaze the musubi: Drizzle teriyaki glaze over the Spam and onigiri.
5. Serve: Slice into individual pieces and serve immediately.

Cooking Time:
– Total time: 15 minutes
– Preparation time: 5 minutes
– Cooking/assembly time: 10 minutes

Grilled Chicken Musubi with Pineapple

Grilled Chicken Musubi with Pineapple Recipe

Get ready to elevate your snack game with this sweet and savory twist on the classic Japanese musubi!

Ingredients:

– 1 pound boneless, skinless chicken breast
– 1/4 cup pineapple juice
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 8-10 sushi rice balls (prepared according to package instructions)
– Fresh pineapple chunks, for serving

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together chicken marinade ingredients. Place the chicken in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes or up to 2 hours.
3. Grill the chicken for 5-7 minutes per side, or until cooked through.
4. Slice the grilled chicken into thin strips.
5. Assemble musubi by spreading a small amount of rice onto each ball, leaving a 1-inch border around the edges. Place a piece of chicken in the center and top with pineapple chunks.
6. Serve immediately.

Cooking Time: 15-20 minutes (including marinating time)

Tuna Mayo Musubi with Sriracha

This Japanese-inspired snack combines the creamy richness of tuna mayo with the spicy kick of Sriracha, all wrapped up in a crispy sushi rice ball. Perfect for a quick pick-me-up or as an appetizer.

Ingredients:

– 1 can of tuna (drained and flaked)
– 2 tablespoons of mayonnaise
– 1 tablespoon of Sriracha sauce
– 1 cup of cooked Japanese short-grain rice
– Water for cooking rice
– Nori sheets (dried seaweed sheets)

Instructions:

1. Cook the Japanese short-grain rice according to package instructions.
2. Mix the flaked tuna, mayonnaise, and Sriracha sauce in a bowl until well combined.
3. Lay a nori sheet flat on a surface. Spread a thin layer of cooked rice onto the nori, leaving a 1-inch border at the top.
4. Place a small amount of the tuna mayo mixture in the middle of the rice.
5. Fold the nori over the filling to form a triangle or square shape.
6. Serve immediately and enjoy!

Cooking Time: 10-15 minutes (including cooking time for rice)

Shrimp Tempura Musubi

A twist on traditional Japanese sushi, this recipe combines crispy shrimp tempura with creamy rice and nori seaweed for a unique and delicious snack.

Ingredients:

– 1/2 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 2 cups cooked Japanese short-grain rice
– 1 sheet nori seaweed
– 1 tablespoon soy sauce
– Salt to taste

Instructions:

1. In a bowl, mix together flour and cornstarch. Dredge shrimp in the mixture, shaking off excess.
2. Heat vegetable oil in a deep frying pan to 350°F. Fry shrimp until golden brown, about 2-3 minutes per side. Drain on paper towels.
3. Prepare sushi rice according to package instructions. Mix with soy sauce and salt to taste.
4. Cut nori sheet into desired size for musubi.
5. Lay a nori sheet flat on a surface. Place a small amount of sushi rice onto the seaweed, leaving a 1-inch border at the top.
6. Place a piece of tempura shrimp in the middle of the rice.
7. Fold the nori and rice over the shrimp to form a triangle or rectangle shape. Serve immediately.

Cooking Time: 15-20 minutes (including preparation time)

Vegetarian Tofu Musubi with Sesame

A Japanese-inspired twist on traditional musubi (rice balls), this vegetarian version features crispy tofu, savory sesame seeds, and creamy soy sauce. Perfect for a quick and easy snack or meal.

Ingredients:

– 1 block of firm tofu, drained and cut into small cubes
– 1 cup cooked Japanese short-grain rice
– 2 tablespoons soy sauce
– 2 tablespoons water
– 1 tablespoon sesame oil
– 1/4 cup white sesame seeds
– Salt to taste

Instructions:

1. Prepare the tofu by pan-frying it in a little sesame oil until crispy and golden brown.
2. Cook Japanese short-grain rice according to package instructions. Allow it to cool.
3. In a small bowl, whisk together soy sauce and water. Set aside.
4. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of cooled rice onto the nori, leaving a 1-inch border at the top.
5. Place 2-3 pieces of crispy tofu in the middle of the rice.
6. Drizzle soy sauce mixture over the tofu and sprinkle with sesame seeds.
7. Roll up the musubi using your fingers or a bamboo mat.

Cooking Time: 15 minutes

Beef Teriyaki Musubi

Experience the authentic flavors of Japan with this simple recipe for Beef Teriyaki Musubi, a popular snack or light meal.

Ingredients:

– 1 pound beef short ribs or thinly sliced ribeye, cut into bite-sized pieces
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 1 sheet of nori seaweed
– 1 cup cooked Japanese rice
– 1 tablespoon sesame oil

Instructions:

1. In a small bowl, whisk together teriyaki sauce and sesame oil.
2. Add the beef pieces to the bowl and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat a non-stick pan over medium-high heat. Remove the beef from marinade and cook until browned and cooked through, about 3-4 minutes per side.
4. Cut the nori sheet into desired sizes for musubi.
5. Place a scoop of cooked rice onto the nori, followed by a piece of cooked beef.
6. Roll the musubi tightly but gently to form a compact shape.

Cooking Time: Approximately 20-25 minutes from start to finish.

Spicy Pork Musubi with Kimchi

Elevate your sushi game with this spicy and savory take on traditional musubi, featuring juicy pork and a kick of kimchi.

Ingredients:

– 1 cup cooked Japanese rice (preferably short-grain)
– 1/2 cup ground pork
– 1 tablespoon soy sauce
– 1 tablespoon sake (Japanese cooking wine)
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– 1/4 cup kimchi, chopped
– 1 sheet nori seaweed
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. In a bowl, mix cooked rice with soy sauce, sake, ginger, and red pepper flakes.
2. Form the mixture into small oval shapes.
3. Pan-fry the pork until browned and cooked through. Slice into thin strips.
4. Assemble the musubi by placing a nori sheet flat on a cutting board. Spread a thin layer of rice onto the seaweed, leaving a 1-inch border at the top.
5. Place 2-3 slices of pork in the middle of the rice.
6. Top with chopped kimchi and finish with another nori sheet (optional).
7. Serve immediately or store in an airtight container for up to 24 hours.

Cooking Time: 20 minutes

Salmon Musubi with Cream Cheese

This recipe combines the flavors of grilled salmon and cream cheese with the classic Japanese rice ball, creating a unique and satisfying snack or appetizer. With just a few simple ingredients, you can create these tasty treats in no time.

Ingredients:

– 1/2 cup cooked Japanese short-grain rice
– 1/4 cup water
– 1/2 sheet nori seaweed
– 2 tablespoons cream cheese, softened
– 1/4 cup grilled salmon, flaked
– Salt and pepper to taste

Instructions:

1. Cook the Japanese short-grain rice according to package instructions.
2. Cut the nori seaweed into desired size for wrapping.
3. Mix the softened cream cheese with the flaked salmon.
4. Shape the cooked rice into small rectangular shapes, about 1 inch x 2 inches.
5. Place a small amount of the salmon-cream cheese mixture in the center of each rice rectangle.
6. Fold the nori seaweed over the filling to form a square or triangle shape.
7. Serve and enjoy!

Cooking Time: 10 minutes

Avocado and Egg Musubi

This recipe combines the creamy richness of avocado with the savory flavor of scrambled eggs, all wrapped up in a traditional musubi (rice ball) shape. Perfect for breakfast or a snack, this unique fusion is sure to delight!

Ingredients:

– 1 ripe avocado, mashed
– 2 large eggs
– 1 cup cooked Japanese short-grain rice
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Nori sheets (seaweed sheets) for wrapping

Instructions:

1. Cook the rice according to package instructions.
2. In a pan, scramble the eggs with a fork until they’re just set.
3. Add soy sauce and sesame oil to the eggs; season with salt and pepper.
4. Place a nori sheet flat on a surface. Spread a thin layer of cooked rice onto the nori, leaving a 1-inch border at the top.
5. Place a small amount of mashed avocado in the center of the rice.
6. Add the scrambled egg mixture on top of the avocado.
7. Fold the nori over the filling to form a triangle or rectangle shape; press gently to seal.
8. Repeat with remaining ingredients.

Cooking Time: 10-15 minutes

Unagi (Eel) Musubi with Unagi Sauce

Discover the Japanese art of making sweet and savory Unagi (eel) musubi, a classic snack from the streets of Tokyo. With this simple recipe, you can create delicious Unagi musubi at home.

Ingredients:

– 1/2 cup cooked Unagi (eel), sliced into thin strips
– 1/2 cup Japanese short-grain rice
– 1/4 cup water
– 1 tablespoon sesame oil
– Salt to taste
– Unagi sauce (store-bought or homemade)
– Nori sheets (seaweed)

Instructions:

1. Prepare the sushi rice according to package instructions.
2. Cut a nori sheet into desired size for the musubi.
3. Lay a nori sheet flat and spread a thin layer of sushi rice onto it, leaving a 1-inch border at the top.
4. Place 2-3 slices of Unagi in the middle of the rice.
5. Fold the nori over the filling to form a compact musubi shape.
6. Repeat with remaining ingredients.
7. Serve with Unagi sauce for dipping.

Cooking Time: 15 minutes

Vegan Jackfruit Musubi

Experience the flavors of Japan with this vegan twist on traditional musubi, featuring tender jackfruit and savory spices.

Ingredients:

– 1 cup cooked jackfruit (canned or homemade)
– 1/4 cup short-grain Japanese rice
– 2 tablespoons soy sauce
– 2 tablespoons sake (or water)
– 1 tablespoon sesame oil
– 1 sheet nori seaweed
– Optional: thinly sliced green onions and toasted sesame seeds for garnish

Instructions:

1. Prepare the jackfruit by draining excess liquid and fluffing with a fork.
2. Cook the Japanese rice according to package instructions or by steaming it until tender.
3. In a small bowl, whisk together soy sauce, sake (or water), and sesame oil.
4. To assemble the musubi, spread a thin layer of rice onto a sheet of nori seaweed, leaving a 1-inch border at the top.
5. Place the jackfruit in the middle of the rice, then drizzle with the soy-sake mixture.
6. Fold the nori over the filling to form a compact rectangle, and press gently to adhere.
7. Repeat for remaining ingredients.

Cooking Time: 10-15 minutes (including rice cooking time)

Scallop Musubi with Miso Glaze

Musubi, or Japanese-style rice balls, are typically filled with fish or vegetables. This recipe takes it to the next level by adding succulent scallops and a sweet miso glaze.

Ingredients:

– 1 cup cooked Japanese short-grain rice
– 12 large scallops
– 2 tablespoons miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, soy sauce, sake, brown sugar, and sesame oil.
3. Place the scallops on a baking sheet lined with parchment paper and brush with the miso glaze.
4. Bake for 8-10 minutes or until the scallops are cooked through.
5. Prepare the sushi rice according to package instructions.
6. Shape the rice into small oval shapes.
7. Place a scallop in the center of each rice ball and fold the sides over to form a triangle.

Cooking Time: 15-20 minutes

Lobster Musubi with Butter Sauce

Elevate your sushi game with this decadent recipe featuring succulent lobster and a rich butter sauce.

Ingredients:

– 8-10 pieces of short-grain Japanese rice (preferably Koshihikari)
– 1/2 pound cooked lobster meat, diced
– 1/4 cup wasabi mayonnaise
– 1/4 cup soy sauce
– 2 tablespoons butter, softened
– 1 sheet of nori seaweed
– Salt and pepper to taste

Instructions:

1. Prepare the sushi rice according to package instructions.
2. In a small bowl, mix together wasabi mayonnaise, soy sauce, and a pinch of salt and pepper.
3. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place 2-3 pieces of diced lobster meat in the middle of the rice.
5. Drizzle the butter sauce mixture over the lobster.
6. Fold the nori seaweed over the filling to form a triangle or rectangle shape.
7. Serve immediately and enjoy!

Cooking Time: 10 minutes

Char Siu Pork Musubi

Inspired by Japanese onigiri and the sweet and savory flavors of Chinese char siu, this recipe brings together two culinary traditions to create a unique and delicious snack.

Ingredients:

– 1 cup cooked Japanese rice
– 1/4 cup char siu pork (cooked and diced)
– 1 sheet nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste

Instructions:

1. Prepare the filling by mixing together the cooked rice, char siu pork, soy sauce, and sesame oil.
2. Cut the nori sheet into desired shapes or sizes for the musubi.
3. Shape the rice mixture into small rectangles, about 1 inch wide and 2 inches long.
4. Place a piece of nori on top of each rectangle, pressing gently to adhere.
5. Serve immediately, or store in an airtight container for up to 24 hours.

Cooking Time: None required, as the ingredients are already cooked. Assembly takes about 10 minutes.

Spam Musubi with Furikake and Egg

Musubi, the Japanese-style rice ball, is a popular snack in Hawaii and beyond. This recipe adds a runny egg and savory furikake to give it an extra boost of flavor.

Ingredients:

– 1 can Spam, sliced into small pieces
– 1 cup cooked Japanese short-grain rice
– 1 tablespoon furikake seasoning
– 2 eggs
– Salt and pepper to taste
– Nori sheets (dried seaweed)

Instructions:

1. Cook the Japanese short-grain rice according to package instructions.
2. Mix the sliced Spam with a pinch of salt and pepper.
3. In a small bowl, whisk together the furikake seasoning and a splash of water to create a paste.
4. Heat a non-stick pan over medium heat. Add the egg mixture and cook until the whites are set and the yolks are still runny.
5. Lay a nori sheet flat on a cutting board. Spread a small amount of rice onto the seaweed, leaving a 1-inch border at the top.
6. Place a few pieces of Spam on top of the rice, followed by a spoonful of egg mixture and a sprinkle of furikake paste.
7. Fold the nori sheet over to form a triangle, applying gentle pressure to compress the ingredients.
8. Repeat with remaining ingredients.

Cooking Time: 15-20 minutes

Kalua Pork Musubi with Cabbage

Experience the fusion of Hawaiian and Japanese flavors with this unique recipe for Kalua pork musubi, featuring a sweet and savory cabbage slaw.

Ingredients:

– 1 cup cooked Kalua pork (see note)
– 1/2 cup short-grain Japanese rice
– 1/4 cup water
– 1 tablespoon sesame oil
– Salt to taste
– 1 head of cabbage, thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Cook the Kalua pork according to package instructions or recipe.
2. Prepare the musubi rice by combining cooked rice, water, and sesame oil in a bowl. Mix until combined.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of musubi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place 2-3 ounces of Kalua pork in the middle of the rice.
5. Top with cabbage slaw (see below) and fold the nori to form a compact rectangle.
6. Serve immediately or store in an airtight container for up to 24 hours.

Cabbage Slaw:

1. Combine sliced cabbage, soy sauce, honey, apple cider vinegar, and red pepper flakes (if using) in a bowl.
2. Mix until the cabbage is evenly coated with the slaw dressing.

Cooking Time: 30 minutes (includes cooking Kalua pork)

Sweet and Sour Meatball Musubi

A unique fusion of Japanese and Italian flavors, this Sweet and Sour Meatball Musubi combines juicy meatballs with a tangy sweet and sour sauce, all wrapped up in a crispy onigiri rice ball.

Ingredients:

– 1 cup cooked Japanese short-grain rice
– 1/2 cup sweet and sour sauce (store-bought or homemade)
– 12-15 meatballs (homemade or store-bought)
– 1 sheet of nori seaweed
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. Cook the Japanese short-grain rice according to package instructions.
2. Prepare the sweet and sour sauce according to package instructions or make your own by mixing equal parts ketchup and white vinegar with a pinch of sugar and salt.
3. Cut the nori seaweed sheet into 12-15 equal pieces.
4. Lay a piece of nori flat, then place a cooked meatball in the center.
5. Place a scoop of cooked rice on top of the meatball, leaving a small border around the meatball.
6. Spoon some sweet and sour sauce over the rice.
7. Fold the nori sheet over the filling to form a triangle or rectangle shape.
8. Serve immediately, garnished with sesame seeds and chopped scallions if desired.

Cooking Time: 10-15 minutes

Grilled Veggie Musubi with Zucchini and Bell Peppers

Elevate your sushi game by adding a twist of grilled flavors to this classic Japanese snack. This recipe combines the sweetness of zucchini and bell peppers with the savory taste of grilled nori seaweed.

Ingredients:

– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 bell peppers (any color), sliced into 1/4-inch thick strips
– 1 cup cooked Japanese rice
– 1 sheet of nori seaweed
– 1 tablespoon sesame oil
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Brush zucchini and bell peppers with sesame oil and season with salt and pepper.
3. Grill vegetables for 3-4 minutes per side, until tender and slightly charred.
4. Cook Japanese rice according to package instructions.
5. Cut nori sheet into desired size for musubi.
6. Assemble musubi by spreading a thin layer of rice onto the nori, followed by a few slices of grilled vegetables.
7. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Crab Stick Musubi with Mayo

A Japanese-inspired snack that combines the simplicity of rice balls with the indulgence of crab stick and creamy mayonnaise.

Ingredients:

– 1 cup short-grain Japanese rice (or calrose rice)
– 1/2 cup water
– 1/4 teaspoon salt
– 6-8 crab sticks, sliced into thin strips
– 2 tablespoons mayonnaise
– Nori sheets (dried seaweed)

Instructions:

1. Prepare the Japanese rice according to package instructions.
2. Cut the nori sheets in half and toast them lightly by waving them over an open flame or placing them on a baking sheet for 30 seconds.
3. Shape the cooked rice into small rectangles, about 1 inch wide and 2 inches long.
4. Place a slice of crab stick in the center of each rectangle, leaving a 1/4-inch border around it.
5. Spread a small amount of mayonnaise on top of the crab stick.
6. Fold the nori sheet over the filling to form a triangle or square shape, pressing gently to seal.
7. Serve immediately and enjoy!

Cooking Time: 15-20 minutes (including rice preparation)

Bacon and Egg Musubi with Maple Syrup Drizzle

A sweet and savory twist on traditional musubi, this recipe combines crispy bacon, fluffy eggs, and sticky maple syrup.

Ingredients:
– 4 slices of bacon, cooked and crumbled
– 2 eggs, beaten
– 1 cup of Japanese short-grain rice (cooked according to package instructions)
– 1 sheet of nori seaweed
– Maple syrup (for drizzling)

Instructions:

1. Prepare the filling by mixing the beaten eggs with a fork until they’re just combined.
2. Lay a sheet of nori seaweed flat on a cutting board.
3. Place 1/4 cup of cooked rice onto the seaweed, leaving a 1-inch border at the top.
4. Add 2 tablespoons of egg mixture and 1 tablespoon of crumbled bacon to the center of the rice.
5. Fold the seaweed over the filling, forming a triangle or rectangle shape.
6. Repeat with remaining ingredients.
7. Drizzle maple syrup over the musubi for added sweetness.

Cooking Time: 10-15 minutes

Summary

Get ready to elevate your snack game with these 20 creative musubi recipes! From classic Spam and tuna mayo to more adventurous options like grilled chicken with pineapple and vegan jackfruit, there’s something for everyone. Try teriyaki beef, spicy pork with kimchi, or even lobster with butter sauce. If you’re a vegetarian or vegan, don’t worry – there are plenty of options too, including tofu, avocado, and egg musubi. Whether you’re in the mood for sweet and sour meatballs or crab stick with mayo, this article has got you covered.