Romaine Bacon Musubi
Crafting Special Japanese Rice Balls with Abundant Romaine and Bacon: Musubi Recipe
Musubi are Japanese rice balls wrapped elegantly in seaweed, deriving their name from the Japanese word ‘musubi (結び)’, meaning ‘to tie’ or ‘knot’. They are commonly referred to as a shortened form of ‘musubi-meshi (結び飯)’ and, unlike sushi, contain very little vinegar. To create something more special than the usual round kimbap, I’ve developed this Romaine Musubi, incorporating fresh romaine lettuce and flavorful bacon. It’s a visually delightful and delicious meal that will satisfy both your eyes and your palate!
Main Ingredients- 2 strips Bacon
- 1 large Egg
- 1 sheet Nori (for kimbap)
- 4 leaves Romaine Lettuce
- 2 leaves Red Mustard Greens
Cooking Instructions
Step 1
Prepare one sheet of kimbap seaweed. Cut it lengthwise in half so that the width of the seaweed sheet matches the desired length of your musubi. You can use a little water or rice grains to seal the seam for a secure wrap.
Step 2
Carefully prepare the fillings that will enhance the flavor of your musubi. Cut the bacon into bite-sized pieces and cook until golden brown and crispy. Fry the egg into a round shape. For the rice, use about one small Japanese rice ball portion (approximately 150g), mix it with fragrant sesame oil and toasted sesame seeds until well combined. Wash the fresh romaine lettuce and the slightly pungent red mustard greens thoroughly. Including the red mustard greens will add a delightful peppery note, elevating the overall taste of the musubi.
Step 3
Now, let’s shape the musubi using a musubi mold. Divide the prepared rice into four portions. Place one-quarter of the rice into the bottom of the musubi mold and press it flat with your hands or a spoon. Arrange the prepared bacon on one side and the fried egg on the other. Then, cover with another quarter portion of rice and press down again to form the shape.
Step 4
Next, we’ll layer the vegetables. Place the fresh romaine lettuce attractively on top of the rice, then drizzle a generous amount of smooth mayonnaise over it. If the romaine leaves are too large, you can cut them to fit the musubi mold. For an extra kick of flavor, a little horseradish sauce can be added.
Step 5
Arrange the pungent red mustard greens neatly on top of the romaine. Finally, carefully place the rice portion containing the fried egg onto the vegetables, ensuring the structure is balanced. Press firmly using the musubi mold to create a well-formed shape.
Step 6
Gently remove the molded rice from the mold and carefully wrap it with the seaweed sheet. To ensure the musubi stays intact while being handled or eaten, mash some rice grains and use them to securely seal the seaweed seam.
Step 7
Slice the musubi into pleasing, bite-sized portions and serve with your favorite sauce. The vibrant combination of yellow egg, green vegetables, and pinkish bacon not only creates a visually appealing dish but also offers a delightful symphony of flavors that will bring happiness to your taste buds! Complete your meal with these beautiful and delicious special musubi!
