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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Musubi Mix Spam, Bbq Chicken, Katsu Chicken Recipe

Musubi Mix Spam, Bbq Chicken, Katsu Chicken Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Musubi Mix Spam, BBQ Chicken, Katsu Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Hawaiian
Ingredients: 4 cups cooked short-grain white rice; 1 can canned Spam (regular); 3 tbs soy sauce; 2 tbs granulated sugar; 1 tbs vegetable oil; 2 tsp furikake (optional); 6 sheets nori sheets (6–8" wide, cut to size); 1 tbs rice vinegar; 1 tsp salt; 4 cups cooked short-grain white rice; 1 lb boneless skinless chicken thighs; 3 tbs hoisin sauce; 2 tbs ketchup; 1 tbs soy sauce; 1 tbs brown sugar; 1 tbs rice vinegar; 1 tsp garlic (minced); 1 tbs vegetable oil; 6 sheets nori sheets (6–8" wide, cut to size); 1 tsp salt; 1 tsp black pepper; 4 cups cooked short-grain white rice; 1 lb boneless skinless chicken breasts; 1 cup all-purpose flour; 2 eggs (beaten); 2 cups panko breadcrumbs; 1 tsp salt; 1 tsp black pepper; 1 cup vegetable oil (for frying); 6 tbs tonkatsu sauce (or BBQ sauce)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time1h 15m

Serves6

Musubi Mix Spam, BBQ Chicken, Katsu Chicken

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Ingredients

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Spam Musubi

4 cups cooked short-grain white rice

1 can canned Spam (regular)

3 tbs Aged soy sauce

2 tbs granulated sugar

1 tbs Tuscany sunflower oil

2 tsp furikake (optional)

6 sheets nori sheets (6–8" wide, cut to size)

1 tbs Rice vinegar

1 tsp Celtic sea salt

BBQ Chicken Musubi

4 cups cooked short-grain white rice

1 lb boneless skinless chicken thighs

3 tbs hoisin sauce

2 tbs Ketchup

1 tbs Aged soy sauce

1 tbs Brown sugar

1 tbs Rice vinegar

1 tsp Garlic (minced)

1 tbs Tuscany sunflower oil

6 sheets nori sheets (6–8" wide, cut to size)

1 tsp Celtic sea salt

1 tsp black pepper

Katsu Chicken Musubi

4 cups cooked short-grain white rice

1 lb boneless skinless chicken breasts

1 cup 00 bread flour

2 eggs (beaten)

2 cups Panko breadcrumbs

1 tsp Celtic sea salt

1 tsp black pepper

1 cup vegetable oil (for frying)

6 tbs tonkatsu sauce (or BBQ sauce)

6 sheets nori sheets (6–8" wide, cut to size)

Method

Spam Musubi

Prepare rice

While rice is hot, season cooked short-grain rice with rice vinegar and salt. Mix gently and let cool until warm (not hot) so it holds shape.

Slice and pan-fry Spam

Remove Spam from can and slice into 6 equal slices. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add Spam slices and fry 1–2 minutes per side until lightly brown.

Make glaze

In the same skillet, lower heat and add soy sauce and granulated sugar. Stir to dissolve and simmer ~30 seconds until syrupy. Turn Spam slices in glaze to coat both sides and caramelize slightly, about 1 minute per side. Remove and set aside.

Assemble

Place a nori sheet shiny-side down. Use a musubi mold or your hand: pack about 2/3 cup warm seasoned rice into mold (or form by hand) into a 1/2–3/4" thick rectangle. Optionally sprinkle 1/4 teaspoon furikake between rice layers. Top rice with a Spam slice, press gently to compress. Wrap nori around rice and Spam, sealing edge with a little water. Repeat for remaining slices. Let sit 5 minutes to set, then slice in half if desired and serve.

BBQ Chicken Musubi

Prepare rice

Season cooked short-grain rice (while hot) with 1 tablespoon rice vinegar and 1/2 teaspoon salt. Stir gently and cool to warm.

Make BBQ glaze

In a small bowl combine hoisin, ketchup, soy sauce, brown sugar, rice vinegar and minced garlic. Whisk until smooth.

Cook chicken

Cut chicken thighs into 6 equal pieces sized to fit musubi. Season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a skillet over medium-high. Sear chicken pieces 2–3 minutes per side until cooked through and browned (internal temp 165°F/74°C).

Glaze

Lower heat, add BBQ glaze to the pan and spoon over chicken, simmering 1–2 minutes until sauce thickens and coats chicken. Remove and let rest 2 minutes.

Assemble

Place nori sheet shiny-side down. Pack about 2/3 cup warm seasoned rice into a musubi mold or shape by hand. Top rice with a glazed chicken piece and press gently. Wrap with nori and seal with water. Repeat for remaining pieces. Serve warm or at room temperature.

Katsu Chicken Musubi

Prepare rice

Season cooked short-grain rice with 1 tablespoon rice vinegar and 1/2 teaspoon salt while hot. Cool to warm.

Pound and season chicken

Trim chicken breasts, slice each breast horizontally to make thinner cutlets (or butterfly), then pound to even 1/4" thickness. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Breading station

Set three shallow dishes: flour, beaten eggs, and panko breadcrumbs. Dredge each cutlet in flour, shake off excess, dip in egg, then press firmly into panko to coat evenly.

Fry katsu

Heat about 1 cup vegetable oil in a heavy skillet over medium-high until 350°F (175°C) or shimmering. Fry cutlets 2–3 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain and rest 3 minutes. Slice cutlets into pieces sized to fit musubi (6 pieces).

Assemble

Place a nori sheet shiny-side down. Pack about 2/3 cup warm seasoned rice into a musubi mold or shape by hand. Spread 1 tablespoon tonkatsu sauce over the rice (or brush on katsu). Lay a sliced katsu piece on top and press gently. Wrap with nori and seal with water. Repeat for remaining pieces. Serve immediately so katsu stays crisp.