Harrison Tran

Without totally changing it into something else, what would be in your special musubi?

To me, life is like a musubi. You’ve got your essentials – your rice. You’ve got meat that you might not always be 100% sure about what it’s composed of, but it definitely adds much needed flavor. And then you’ve got the structure that holds it all together – nori.

And as we enter different phases of life, we might piece on special twists that make it more and more our own, like this twist –  Việt rice paper musubi, with giò, pan-fried in rice paper for extra crisp, đồ chua for even more refreshing crunch, and then a super indulgent super yolk

Or sometimes, you might just need to clean out the fridge cause you’re moving and didn’t start packing til 12 hours before, and want a lil’ creative break to boost your energy.

Regardless of what it is, these handheld chunks compactly hold the the latest in our lives – kinda like that moving truck waiting for my stuff right now.

Crispy Việt Rice Paper Musubi

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Recipe by harrisondtran Course: Breakfast, Lunch, Dinner, SnackCuisine: Japanese, Vietnamese, FusionDifficulty: Easy

Servings

1

servings

Prep time

0

minutes

Cooking time

10

minutes

bánh mì flavors and Vietnamese egg roll textures in Japanese musubi packaging.

Cook Mode

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Ingredients

• 1 piece 1 bánh tráng (rice paper)

• 1 1 scoop japanese rice

• 1 slice 1 nori (dried seaweed)

• 2 slices 2 spam

• 1 slice 1 giò (Vietnamese ham)

• 2 oz 2 đồ chua (pickled carrots + daikon)

• 2 2 egg yolks

• Maggi (superior soy sauce)

Instructions

• Steam rice and lay 4 alternating layers of span and compacted rice in line on top of each other.
• Wet rice paper and wrap 4 layers tightly.
• Pan fry each side until golden.
• Lightly pan fry egg yolks sunny-side-up.
• Lay đồ chua and wrap rice, spam, and đồ chua concoction tightly with nori.
• Seal with a smear of water.
• Lay egg yolks on top and enjoy!

Recipe Video

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