Musubi Recipe (Snack Stadium)
This recipe is the ultimate party setup for musubi lovers. Inspired by the viral snack stadiums that are gameday favorites, this one is constructed so you can build the musubi of your dreams!
The different components of the snack stadium include the core parts of musubi. There's rice and seaweed, of course, as well as the classic choice, spam, glazed with Lee Kum Kee Panda Brand Oyster Sauce and Premium Soy Sauce for a boost of umami. Other popular additions are included in this recipe as a guide, such as tamago, avocado, kimchi, or katsu. Feel free to mix it up and add whatever other choices you love for musubi, though!
However, you can't forget some dipping sauces on the side, and for these musubi, a hit of balanced heat from Lee Kum Kee Sriracha Mayo or Chili Crisp Hot Honey makes for the ideal sidekick. You can even drizzle them into the musubi itself for extra heat through every bite!
What You Will Need
Ingredients
- 2 cups cooked white rice
- 12 nori strips
- 1 (12-oz.) can Spam, sliced into 12 pieces
- 1 Tbsp. neutral oil
- 12 pieces prepared shrimp tempura
- 8 oz. prepared and cooked chicken katsu cutlets, cut into 2-inch wide slices
- 1 cup kimchi
- 2 avocados, sliced
- 6 oz. prepared and cooked tamago, sliced
- Green onions, thinly sliced
- Toasted sesame seeds
Seasoning
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
Dipping
- Lee Kum Kee Sriracha Mayo, for dipping and drizzling
- Lee Kum Kee Chili Crisp Hot Honey, for dipping and drizzling
Made with
Lee Kum Kee products
How to make it
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Heat the neutral oil in a large skillet over medium heat. Add the Spam slices and cook for 2 to 3 minutes per side, until lightly crisped. Add the Lee Kum Kee Panda Brand Oyster Sauce and Lee Kum Kee Premium Soy Sauce and toss until evenly glazed and caramelized. Remove from the heat.
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Arrange the cooked rice, nori strips, glazed Spam, prepared shrimp tempura, chicken katsu, kimchi, avocado, and tamago around the stadium “field” setup. Place a musubi mold in the center of the board so guests can build their own musubi directly on the “field.”
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To build a musubi, place a nori strip underneath the musubi mold. Fill the mold halfway with rice, then add desired fillings like glazed Spam, shrimp tempura, chicken katsu, kimchi, avocado, or tamago. Top with more rice and press firmly using the mold lid.
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Carefully remove the mold and wrap the nori strip around the musubi to secure.
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Place Lee Kum Kee Sriracha Mayo and Lee Kum Kee Chili Crisp Hot Honey into small serving bowls for dipping and drizzling. Serve with green onions and toasted sesame seeds.
Find more shareable appetizer recipes on our recipes page!
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