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Hawaiian Corned Beef Musubi Recipe

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4.1 from 6 reviews

Hawaiian Corned Beef Musubi is a popular and delicious snack featuring savory caramelized Corned Beef layered on seasoned sushi rice and wrapped neatly in roasted seaweed. This recipe walks you through making the perfect sticky rice, caramelizing the Corned Beef with a sweet soy glaze, and assembling the musubi for a handheld treat that's perfect for breakfast, lunch, or anytime snacking.

Ingredients

Rice

  • 1 1/2 cups dry short grain sushi rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt

Corned Beef

  • 1 can (12 oz) Corned Beef
  • 2 1/2 teaspoons soy sauce
  • 2 tablespoons granulated sugar
  • 1/4 cup water

Assembly

  • 3 sheets roasted seaweed nori (cut into 2 inch wide strips)
  • Plastic wrap (for lining the mold)

Instructions

  1. Prepare the rice: Wash the sushi rice under cold water until the water runs clear to remove excess starch. Place the rinsed rice and 2 cups of water into a rice cooker and cook according to the manufacturer's instructions. Meanwhile, in a small bowl, combine the rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt, stirring until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl, drizzle the vinegar mixture over it, and gently fold with a rice paddle to evenly season the rice while cooling it slightly.
  2. Cook the Corned Beef: Remove the Corned Beef from the can and slice it into 1/4-inch thick slices. Heat a medium skillet over medium-high heat and add the Corned Beef slices. Cook for about 4 minutes total, flipping after 2 minutes, until the Corned Beef is browned and crispy around the edges.
  3. Caramelize the Corned Beef: Lower the heat to medium-low. In a small bowl, mix 2 1/2 teaspoons soy sauce with 1/4 cup water. Sprinkle the 2 tablespoons of sugar evenly over the Corned Beef slices in the skillet. Flip the slices to coat both sides with sugar, cooking for about 30 seconds. Pour the soy sauce mixture over the Corned Beef and swirl the pan gently to distribute the sauce. Let the Corned Beef simmer gently for about 4 minutes, flipping every 2 minutes until the sauce is mostly absorbed and the Corned Beef is caramelized and sticky.
  4. Assemble the musubi: Line an empty Corned Beef can or a rectangular mold with plastic wrap, leaving some overhang on the sides for easy removal. Place about 1/2 cup of the seasoned rice into the mold and press down gently but firmly to shape. Carefully remove the rice block from the mold. Lay a strip of nori on a flat surface, place one slice of caramelized Corned Beef at one end, and then place the rice block on top of the Corned Beef. Roll the nori tightly around the Corned Beef and rice, moistening the end of the nori strip to seal it. Place the musubi seam-side down. Repeat with remaining ingredients to make a total of 6 musubi. Optionally, for a breakfast variation, add a rolled egg omelette inside the musubi before rolling.

Notes

  • Using short grain sushi rice is important for sticky texture that holds the musubi shape well.
  • If you don’t have a Corned Beef can mold, use a small rectangular container or shape musubi by hand.
  • Be careful not to burn the sugar when caramelizing the Corned Beef; medium-low heat is key.
  • Nori can lose crispness if musubi is stored too long; best enjoyed fresh.
  • For a gluten-free version, use tamari instead of soy sauce.

Find it online: https://cozyplatter.com/hawaiian-corned-beef-musubi-recipe/