Recipe courtesy of Molly Yeh
Sweet and Salty Ham Musubi
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 14 g
- Cholesterol
- 43 mg
- Sodium
- 1482 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 14 g
- Cholesterol
- 43 mg
- Sodium
- 1482 mg
Ingredients
Rice:
Meat:
Directions
Special equipment:
a musubi mold- For the rice: Add the sushi rice, rice vinegar, sugar, 2 cups water and 1 tablespoon salt to a medium saucepan, mix to combine and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the water is completely evaporated, about 15 minutes. Remove from the heat and let sit for 10 minutes, then fluff with a fork.
- For the meat: Meanwhile, mix the soy sauce, granulated sugar and sambal olek in a medium bowl. Add the meat slices and toss to coat. Let sit for 15 minutes at room temperature.
- Heat the oil in a large nonstick skillet over medium heat. Add the meat and cook, untouched, until starting to turn golden, 1 to 2 minutes per side. Transfer to a plate.
- Lay a strip of nori on a flat work surface. Place a musubi mold on top and in the center. With wet hands, press one-sixth of the rice into the mold, then top with a piece of meat. Wrap the nori strip around the rice and meat and seal with a little water. Repeat with the remaining rice, meat and nori. Serve immediately.
