Pork Belly “Musubi “ Style


Serves: 8
  • 8 pieces sliced cooked pork belly (2ozs each, 3 ½ “x1 ½ “ and ½ “ thick)
  • 1 ½ tablespoons olive oil
  • 1-½ lbs. Cooked sushi rice
  • 4 tablespoons furikake
  • 4 nori sheets
  • 1-tablespoon Dijon mustard
  • 2 tablespoons honey
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar


Preparation: Mix the Dijon mustard, honey and soy sauce to make a glaze. Heat olive oil; sear the pork belly on both sides. Remove the pork belly, and while using a pastry brush, glaze both sides of the pork belly with the furikake. Season the sushi rice with the rice vinegar and furikake. Start building the Musibi. Place a layer of the rice into a small can. Top the rice with one slice of pork belly and drizzle with furikake. Top with the remaining rice and press. Remove the Musubi from the can. Place on sheet of nori (shiny side down) and wrap. Cut each Musubi in half. Slice each half, diagonally in half again. Serve Immediately.