Garlic Lemon Pepper Chicken Musubi
Garlic Lemon Pepper Chicken Musubi
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs, cubed
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 small skewers
For the Lemon Pepper Sauce
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 pinch granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon pepper seasoning
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Assembly
- 2 cups sushi rice, uncooked
- 4 nori sheets
- 2 tablespoons furikake
Instructions
- 1
Begin by preparing the butter for the sauce. Leave 3 tablespoons of unsalted butter out at room temperature to soften. If time is short, you may microwave it in 5-second pulses until soft but not melted.
⏱️ 10 min
- 2
Wash 2 cups of sushi rice thoroughly under cold running water until the water runs clear. Cook the rice according to package directions. This typically involves a 1:1.25 or 1:1.5 ratio of rice to water, brought to a boil, then simmered until water is absorbed and rested.
⏱️ 25 min - 3
While the rice cooks, prepare the chicken. Mince 2 cloves of garlic. In a medium bowl, combine the cubed chicken thighs with the minced garlic, lemon zest, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure the chicken is evenly coated.
⏱️ 10 min
- 4
Thread the seasoned chicken pieces onto small skewers. Arrange the chicken skewers in a single layer in your air fryer basket. Cook at 400°F for 18-20 minutes, flipping the skewers halfway through to ensure even cooking and browning. The chicken should be cooked through with a nice char.
⏱️ 20 min•🌡️ 400
- 5
While the chicken cooks, prepare the lemon pepper sauce. In a bowl, combine the softened butter with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, a pinch of granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon pepper seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix vigorously until all ingredients are well combined and the sauce is smooth.
⏱️ 5 min
- 6
Once the chicken skewers are cooked, remove them from the air fryer. Generously lather the prepared lemon pepper sauce over all sides of the chicken skewers. Return them to the air fryer for an additional 2-3 minutes at 400°F to allow the sauce to melt and coat the chicken beautifully.
⏱️ 5 min•🌡️ 400
- 7
Prepare the nori sheets by cutting each of the 4 sheets in half lengthwise, resulting in 8 rectangular pieces.
⏱️ 2 min
- 8
To assemble the musubi, place a musubi mold on a clean surface. Fill the mold approximately 2/3 full with the cooked sushi rice. Sprinkle about 1/2 teaspoon of furikake over the rice. Press the mold's top down firmly and evenly to compress the rice. While maintaining pressure on the rice with the top press, carefully lift the outer mold, leaving the compressed rice block behind.
⏱️ 5 min
- 9
Place one sauced chicken skewer on top of the molded rice block. (Optional: gently twist the chicken on the skewer to loosen it slightly, which will make it easier to remove the skewer later). Take one of the halved nori sheets and place the rice and chicken block in the center. Wrap the nori around the musubi, ensuring the shiny side of the nori is facing outwards and the rough side is inwards. Moisten the end of the nori with a drop of water to seal it.
⏱️ 5 min
- 10
Carefully slide the skewer out from the chicken within the wrapped musubi. Repeat steps 8 and 9 for the remaining chicken skewers and rice. Serve immediately and enjoy your Garlic Lemon Pepper Chicken Musubi!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Lemon Pepper Chicken Musubi
For the Chicken
- 4 boneless, skinless chicken thighs, cubed
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 small skewers
For the Lemon Pepper Sauce
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 pinch granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon pepper seasoning
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Assembly
- 2 cups sushi rice, uncooked
- 4 nori sheets
- 2 tablespoons furikake
Instructions
- 1
Begin by preparing the butter for the sauce. Leave 3 tablespoons of unsalted butter out at room temperature to soften. If time is short, you may microwave it in 5-second pulses until soft but not melted.
⏱️ 10 min - 2
Wash 2 cups of sushi rice thoroughly under cold running water until the water runs clear. Cook the rice according to package directions. This typically involves a 1:1.25 or 1:1.5 ratio of rice to water, brought to a boil, then simmered until water is absorbed and rested.
⏱️ 25 min - 3
While the rice cooks, prepare the chicken. Mince 2 cloves of garlic. In a medium bowl, combine the cubed chicken thighs with the minced garlic, lemon zest, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure the chicken is evenly coated.
⏱️ 10 min - 4
Thread the seasoned chicken pieces onto small skewers. Arrange the chicken skewers in a single layer in your air fryer basket. Cook at 400°F for 18-20 minutes, flipping the skewers halfway through to ensure even cooking and browning. The chicken should be cooked through with a nice char.
⏱️ 20 min•🌡️ 400 - 5
While the chicken cooks, prepare the lemon pepper sauce. In a bowl, combine the softened butter with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, a pinch of granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon pepper seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix vigorously until all ingredients are well combined and the sauce is smooth.
⏱️ 5 min - 6
Once the chicken skewers are cooked, remove them from the air fryer. Generously lather the prepared lemon pepper sauce over all sides of the chicken skewers. Return them to the air fryer for an additional 2-3 minutes at 400°F to allow the sauce to melt and coat the chicken beautifully.
⏱️ 5 min•🌡️ 400 - 7
Prepare the nori sheets by cutting each of the 4 sheets in half lengthwise, resulting in 8 rectangular pieces.
⏱️ 2 min - 8
To assemble the musubi, place a musubi mold on a clean surface. Fill the mold approximately 2/3 full with the cooked sushi rice. Sprinkle about 1/2 teaspoon of furikake over the rice. Press the mold's top down firmly and evenly to compress the rice. While maintaining pressure on the rice with the top press, carefully lift the outer mold, leaving the compressed rice block behind.
⏱️ 5 min - 9
Place one sauced chicken skewer on top of the molded rice block. (Optional: gently twist the chicken on the skewer to loosen it slightly, which will make it easier to remove the skewer later). Take one of the halved nori sheets and place the rice and chicken block in the center. Wrap the nori around the musubi, ensuring the shiny side of the nori is facing outwards and the rough side is inwards. Moisten the end of the nori with a drop of water to seal it.
⏱️ 5 min - 10
Carefully slide the skewer out from the chicken within the wrapped musubi. Repeat steps 8 and 9 for the remaining chicken skewers and rice. Serve immediately and enjoy your Garlic Lemon Pepper Chicken Musubi!
⏱️ 3 min