Ingredients

• 8 cups cooked white rice
• 1 package lup chong
• 1/2 cup onion
• 1/2 cup green onion
• 1.5 ounces furikake

Directions

1. Start with cooking your rice. Please make sure the rice isn't dry, as it will be difficult to form your musubi. Freshly-cooked rice is the best.
2. Mince your lup chong as fine as you can. If you have a food processor, it is even better. Pulse it until very fine.
3. Mince your onion and cut your green onions. Set to the side for later use.
4. In a non-stick pan, place your minced lup chong and saute until the oils start to come out. Once you see the oil come out, add your onions and cook until translucent, about 3-4 minutes.
5. Remove from heat and add the furikake and green onions. Mix well to incorporate all ingredients.
6. Quickly add the mixture to the hot rice and mix to incorporate. Place into a musubi bold (triangle or traditional).
7. If you want to wrap your musubi with nori, you may omit the furikake in the mixture and grab some nori sheets.