A delicious fusion snack or meal combining Filipino sweet sausage (longanisa) and eggs with Japanese-inspired musubi, all drizzled with a savory and spicy sauce and wrapped in nori.
1. Let longanisa out to thaw if frozen.
2. Cook rice according to package directions.
3. In a pan, fill about 1/3 of the longanisa height with water & heat on medium-high with a lid until it starts to bubble. Take the lid off & periodically turn over the longanisa to cook all sides until the water dries out. Set to medium-low & let the longanisa brown to your liking (be careful as the fats & oils may start to come out). Once cooled, cut longanisa into sizable shapes for the musubi (sizing of sausage may be different but cutting it in half longways then into quarters will work just fine).
4. Mix together soy sauce, sugar, sesame oil, oyster sauce, mirin, & sriracha in a bowl. Set aside (this is your musubi sauce).
5. Cut nori sheets in half. Set aside.
6. In a bowl, mix cooked rice, fried garlic, & furikake together. Set aside.
7. Cook eggs in a pan. Make the eggs any style you prefer (do sunny side up or over easy if you want that yolk action, but it might be slightly difficult to wrap).
8. Shape cooked rice into rectangles with a musubi maker/shaper or by hand. Top with longanisa. Drizzle lightly with musubi sauce. Top with egg. Lay a nori sheet ('shiny' side facing outward) on top & wrap musubi by pressing down the side edges first, then lifting & wrapping the bottom (the rice will steam the ends of the nori when set back down). Continue for the rest of the musubis.
