Ingredients
- 2 boneless, skinless chicken thighs
- 2 cups warm cooked short- or medium-grain rice
- 4 full sheets nori, halved lengthwise into 8 broad wrappers; trim to fit the mold
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon neutral cooking oil
Instructions
- Whisk the soy sauce, brown sugar, rice vinegar, and ginger. Reserve 2 tablespoons in a clean bowl.
- Marinate the chicken in the remaining mixture for 30 minutes in the refrigerator.
- Heat the oil in a skillet over medium heat. Discard the used marinade and cook the chicken until the thickest part reaches 165°F, about 5 to 7 minutes per side depending on thickness.
- Rest the chicken for 5 minutes, slice it into 8 portions, and brush with the clean reserved sauce.
- Place a broad nori sheet inside the mold, lining the full length of its bottom and both long sides with the free flaps above the rim. Measure about 1/4 cup warm cooked rice for one musubi. Spread half inside the nori lining, add one cooked chicken portion, then spread the remaining rice evenly over the filling.
- Press the ingredient layers evenly with the plunger, then remove the plunger while leaving the musubi inside the mold.
- Fold the broad nori flaps over the entire top of the ingredient layers while the musubi is still inside the mold. Overlap the edges so the nori encloses the full length of the layered block.
- Place the plunger on the wrapped musubi to hold it together. Steady the mold and use the plunger to push the wrapped musubi cleanly through the open bottom onto a clean board. Repeat to make 8 musubi.
Safety note
The 165°F minimum for poultry follows the USDA safe minimum internal temperature chart. Use a food thermometer at the thickest point.