Chicken Katsu Musubi (Printer-friendly)

Crispy fried chicken and seasoned rice wrapped in nori for a satisfying handheld treat.

# What You’ll Need:

→ Chicken Katsu

01 - 2 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1/2 cup all-purpose flour
05 - 1 large egg
06 - 1 tablespoon milk
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying

→ Rice

09 - 2 cups cooked short-grain Japanese rice, warm
10 - 1 tablespoon rice vinegar
11 - 1/2 teaspoon sugar
12 - 1/2 teaspoon salt

→ Sauce

13 - 2 tablespoons tonkatsu sauce
14 - 1 tablespoon soy sauce
15 - 1 teaspoon honey

→ Assembly

16 - 4 sheets nori (dried seaweed), halved
17 - Furikake (Japanese rice seasoning), optional

# How-To Guide:

01 - Pound chicken thighs to an even thickness. Season both sides with salt and pepper. Dredge each thigh in flour, dip in beaten egg mixed with milk, then coat with panko breadcrumbs. Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry chicken until golden and cooked through, about 3-4 minutes per side. Drain on paper towels. Slice each thigh into strips sized to fit the musubi.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the warm rice. Let cool slightly.
03 - Whisk together tonkatsu sauce, soy sauce, and honey in a small bowl.
04 - Place a sheet of plastic wrap on a flat surface. Lay a halved nori sheet shiny side down. With wet hands, press about 1/4 cup rice into a compact rectangular or oval shape in the center of the nori. Sprinkle with furikake if using. Top with a slice of chicken katsu. Drizzle with a little prepared sauce. Add another thin layer of rice, pressing gently. Wrap the nori tightly around the filling, using the plastic wrap to help form and compress the musubi. Let sit for 2-3 minutes to allow the nori to soften and seal. Remove plastic wrap. Repeat with remaining ingredients.

# Expert Advice:

01 -
  • The contrast between crunchy panko and tender rice is absolutely addictive
  • These freeze beautifully and reheat like magic for lunch all week
  • You get all the satisfaction of katsu without committing to a full dinner
02 -
  • Wet your hands before handling rice or it will stick to everything and make assembly frustrating
  • Let the chicken cool slightly before assembling or the steam will make the nori soggy immediately
  • Press firmly but not hard enough to crush the rice texture
03 -
  • Double fry the chicken at 350 degrees for extra crunch that survives the rice moisture
  • Toast the nori briefly over a gas flame for a smoky depth most people never experience

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