Kimchi Rice Musubi ☆

this recipe was inspired by Kpop group -the Boyz

🍙 Kimchi Fried Rice Musubi Lunchbox ☆

A fiery twist on Hawaiian musubi, this version uses flavorful kimchi fried rice with spam, packed into seaweed-wrapped rice blocks and topped with creamy Kewpie drizzle.

Prep Time: 5 min

Cook Time: 10 min
Makes: 6–8 musubi blocks

Ingredients

For the Kimchi Fried Rice:

(kimchi fried rice needs to be slightly bland, because spam will be added)

• olive oil or butter

• 2 cups cooked rice (preferably day-old, short or medium grain)

• Korean gochujang tuna can (or reg canned tuna)

• 1/2 cup kimchi, chopped

• 1/2 cup Spam, finely diced

• 1/2 onion, finely chopped

• 1 tbsp gochujang (Korean chili paste)

• 1 tsp sugar

• 2 tsp sesame oil

• little Salt & pepper, to taste

For Assembly:

• Roasted seaweed sheets (nori), cut into strips or rectangles

• Spam slices (for musubi on top of fried rice)

• Kewpie mayo, for drizzling

• Furikake (optional, for garnish)

Step-by-Step Instructions

1. Stir the ingredients in pan

• On a non-stick pan over medium heat, sauté onions in oil for 1-2 minutes.

• In the same pan, cook the diced Spam until crispy and golden.

• Add the gochujang tuna and cook until heated and aromatic.

2. Stir-fry rice:

• Add the chopped kimchi, rice, gochujang, and sugar to the pan.

• Stir-fry everything together until fully combined and heated through.

• Adjust with little bit of salt, pepper and a dash of sesame oil to taste.

3. Shape into musubi:

• Let the rice cool slightly so it's easier to handle.

• Use a musubi mold or shape by hand into rectangular blocks.

• Add a thin slice of spam on top

• Wrap the center or base with a strip of nori to hold it together (optional).

4. Top & finish:

• Drizzle the tops of each musubi with Kewpie mayo.