Bologna and Pineapple Musubi
Bologna and Pineapple Musubi
This bologna twist on a Hawaiian classic pairs seared bologna and sesame-glazed pineapple, sandwiched between layers of sushi rice and wrapped up with a strip of nori. The ultimate finger food!
Servings
12
Preparation
20 Mins
Cook Time
40 Mins
Level
Ingredients
2 tbsp reduced-sodium soy sauce
1 tbsp honey
½ tbsp sesame oil
4 slices Schneiders® Blue Ribbon Thick Cut Bologna, quartered
4 cups cooked sushi rice, cooled, divided
2 (¼ inch-thick) pineapple rings
1 tbsp toasted sesame seeds
4 sheets nori, cut into 2-inch strips (12 strips total)
1 green onion, thinly sliced
½ cup kewpie mayonnaise
2 tbsp sriracha
Directions
Mix soy sauce, honey, and sesame oil and set aside.
Heat large skillet over medium-high heat; spray lightly with cooking spray. Cook bologna pieces, turning once, until browned, about 1 minute per side. Pour soy sauce mixture over bologna, stirring to coat with glaze; remove from heat and let cool.
Line 8-inch pan with plastic wrap, leaving several inches of overhang. Press half of the rice into pan with damp hands, compressing firmly into even layer.
Cut each pineapple ring into 6 sections. Top rice evenly with layers of glazed bologna and pineapple pieces. Cover with remaining rice, pressing with damp hands and using overhang of plastic wrap to compress. Sprinkle top with sesame seeds. Refrigerate for 15 minutes.
Using plastic wrap, transfer slab to cutting board. Slice 3 x 4 into 12 rectangles.
Wrap each rectangle, crosswise, with a nori strip, using a few grains of rice to stick the nori together if necessary. Arrange on platter and sprinkle with green onions.
Mix together kewpie mayonnaise and sriracha and serve as a dipping sauce alongside musubi.
