Go Back
–+ servings
Chicken Katsu Musubi

Irresistible Chicken Katsu Musubi for Your Next Snack Attack

Enjoy a delightful Chicken Katsu Musubi, featuring crispy chicken thighs, seasoned sushi rice, and nori, perfect for a snack or lunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Lunch
Cuisine: Hawaiian, Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs the star of the dish, tender and juicy, perfect for frying
  • 2 large eggs binding agent for the batter; use a flax or chia egg for vegan option
  • 1 cup all-purpose flour coats the chicken to form the batter; can use gluten-free flour
  • 1 teaspoon salt essential for flavor, adjust to your liking
  • 1/2 teaspoon ground black pepper adds seasoning; can omit for milder taste
  • 1 cup panko breadcrumbs for crispy coating; can substitute with regular breadcrumbs
  • oil neutral oil for frying, like vegetable or canola oil
For the Musubi
  • 3 sheets nori cut into thirds, wraps around the musubi; soy paper is a tasty alternative
  • 2 cups cooked sushi rice base for musubi, soft and sticky; can use brown rice
  • 1/4 cup tonkatsu sauce introduces umami flavor; mix soy sauce and sugar if out

Equipment

  • Meat Mallet
  • Mixing bowl
  • Deep Skillet
  • Musubi mold
  • wire rack

Method
 

Preparation Steps
  1. Prepare the Chicken: Pound chicken thighs to ½-inch thickness. Season with salt and pepper.
  2. Make the Batter: Whisk together eggs, flour, salt, and pepper to a slightly looser consistency than pancake batter.
  3. Coat the Chicken: Dredge chicken in batter, then coat with panko breadcrumbs, pressing gently.
  4. Fry the Chicken: Heat oil and fry chicken for 4-6 minutes on each side until golden brown. Ensure internal temperature reaches 165°F.
  5. Prepare the Sushi Rice: Pack ½ cup of warm sushi rice into a musubi mold or Spam can to create a compact layer.
  6. Assemble the Musubi: Remove mold, spread tonkatsu sauce over the rice, add chicken and wrap with nori.
  7. Serve and Enjoy: Slice into manageable pieces and serve with pickled ginger and edamame.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1.5mg

Notes

Store assembled musubi in an airtight container for up to 1 day, keeping nori separate until serving for crispiness.

Tried this recipe?

Let us know how it was!