Fish Musubi

Tonight, stay in for Japanese food! Our easy-to-follow recipe will have you cooking fish and rice and wrapping with nori like a pro. Heads up; you WILL want this sauce for almost everything from now on.

Prep time:

25 minutes
Cook time:

35–40 minutes (including rice)
Makes:

12 pieces

Ingredients

2 cups (300 g) uncooked OR 4 cups cooked sushi rice (Japanese short grain rice or Calrose rice)
1¾ to 2 lbs (795 to 908 g) halibut OR cod (or any firm white fish), cut into 12 even-sized pieces (2½–3 inches x 2 inches), pat dry
3 tbsp (45 ml) canola oil
½ tsp (3 g) salt
½ tsp (1 g) black pepper
3 tbsp (25 g) furikake seasoning or toasted sesame seeds (optional)
3 to 4 pcs nori sheets (preferably roasted), cut into 1– 1½-inch wide strips (12 strips in total)
For the musubi sauce:
⅓ cup (80 ml) soy sauce
⅓ cup (72 g) brown sugar
2 tbsp (30 ml) maple syrup OR honey
1 tbsp (15 ml) rice wine vinegar
1 tbsp (15 ml) sesame oil

Lightly grease and line an 8-inch square baking pan with parchment or plastic wrap. Ensure there is at least 2 inches of overhang on all sides.
Cook rice as directed on the package. Let cool slightly or until easy to handle. Transfer and evenly spread the rice into the lined pan. Cover the surface of the rice with a piece of parchment paper or a piece of plastic wrap. Use another 8-inch square baking pan and firmly press down on the rice if available. Alternatively, use a flat-bottomed glass to smooth and compress the rice into an even layer. With the rice evenly pressed and covered, place into the fridge to firm up; 10 minutes.
While the rice is cooking, make the glaze.

For the musubi sauce:

In a small, heavy-bottomed saucepan combine soy sauce, brown sugar, maple syrup (or honey), rice wine vinegar, and sesame oil. Place over medium heat and simmer until reduced, thick, and glossy; about 10 minutes. Cover to keep warm and set aside.
Remove rice base from the fridge and uncover. Brush some of the glaze onto the surface of the rice. If using, evenly sprinkle the furikake seasoning (or toasted sesame seeds) over the glaze.
Loosely cover the pan and place back into the fridge to set; 5 minutes.

For the fish:

Line a baking sheet with parchment paper or foil. Lightly grease parchment paper or foil with cooking spray or lightly brush with oil.
Move the oven rack to about 4 inches from the top. Preheat oven to broil (500°F (260°C)).
Brush all sides of the fish with the oil. Place fish onto the prepared baking sheet. Mix the salt and pepper together and season the fish.
Slide the baking sheet into the preheated oven and broil for 4 minutes. Remove and brush the glaze on the top and sides of the fish. Place back under the broiler and cook for an additional 2–4 minutes or until the fish is opaque and flakes easily with a fork.
Remove from oven and brush the fish with additional glaze, if desired.
With the overhangs, lift and transfer the compressed rice onto a cutting board. Divide and cut the rice into 12 rectangles.
Place a glazed fish onto each portion of rice. Lay a strip of nori across the top of the fish, gently pressing the strip onto the top of the fish and down the sides of the fish and rice. Carefully lift the portion and wrap the nori under the rice to seal. Repeat process with the remaining fish.
Serve immediately.

Besides halibut or any firm white fish, salmon can be used in this recipe.
If using Fish Sticks, only glaze the rice and allow kids and adults alike to dip or drizzle their musubi with the extra glaze, kewpie mayo, or eat as is.
For a less traditional musubi format, spread a thin layer of rice onto a full sheet of nori (longer side facing you). Brush the layer of rice with the glaze and sprinkle some of the furikake over the glaze. Place a row of glazed fish along the centre of the sheet. Fold up the bottom side over the fish and gently press to adhere. Fold the top section over onto the “roll”. It should resemble a maki roll. Use a sharp chef’s knife to cut into desired-sized portions.
When cutting the rice into rectangles, rinse the knife with water after each cut to prevent the knife from sticking.
Best eaten the day it is made as the texture of the nori and rice will slightly change. However, for an easy snack or a quick meal option, tightly wrap each musubi in plastic wrap and place it into an airtight container for up to 3 days.
Can be eaten cold or reheated.
To reheat: unwrap musubi and place onto a microwave-safe plate. Place a damp paper towel over it and heat for about a minute or until warm. For a different texture, place unwrapped musubi into a 375°F (190°C) toaster oven and heat until warmed through; 5–10 minutes.