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Fire Torched Miso Glazed Ahi Musubi

Featured in the Honolulu Star-Advertiser on April 17, 2019.
Recipe compliments of Kakaako Kitchen & Catering.

Fire Torched Miso Glazed Ahi Musubi

Ingredients:

Fire Torched Miso Glazed Ahi Musubi

  • 1 1/2 pounds ahi, cut into strips
  • 2 cups low-sodium teriyaki sauce, divided
  • 3 cups cooked white rice (may substitute with brown rice)

Miso Glaze:

  • 1/2 cup white miso
  • 1/8 cup mirin (cooking rice wine)
  • 1 tablespoon sugar
  • 1/8 cup mayonnaise

Directions:

  1. In a large bowl, place ahi and cover with 3 cups of teriyaki sauce; marinate for 12-24 hours.
  2. Heat oven to 325°F.
  3. Place ahi in baking pan and cook for 20 minutes or until done.
  4. While the ahi is cooking, combine miso glaze ingredients and stir until sugar has dissolved; set aside.
  5. When ahi is cooked, shred into a large frying pan on medium to medium-low heat and cook remaining 1 cup of teriyaki sauce until all sauce is absorbed.
  6. In a large bowl, mix rice with ahi.
  7. Put rice mixture in musubi molds.
  8. Remove and brush miso glaze on one side.
  9. Torch lightly with a culinary torch until the sugar from the glaze caramelize until charred.
  10. Charring can be done in toaster oven or regular oven.
  11. Broil on low at 450°F and watch carefully until charred.

Makes 8 musubis.

Tip: There are many other uses for using a culinary torch besides making creme brulee. Try roasting peppers, toasting marshmallow for s'mores, or browning the cheese on French onion soup.

Approximate Nutrient Analysis per musubi:
290 calories, 2 g fat, 0 g saturated fat, 35 mg cholesterol, 1500 mg sodium, 39 g carbohydrate, 0 g fiber, 15 g sugar, 27 g protein

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