Ingredients
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Main
A bold twist on the classic musubi—this version layers smoky grilled tri-tip, spicy kimchi, and sweet heat from Melinda’s Polynesian Sauce. It’s savory, sticky, and just the right amount of spicy, perfect as a snack, lunch, or crowd-pleasing appetizer.
Instructions
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01
Season and grill the tri-tip to medium-rare (internal temp ~135°F). Let it rest for 10 minutes, then slice thinly against the grain.
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02
Heat a skillet over medium heat. Add the sliced tri-tip and a few tablespoons of Melinda’s Polynesian Sauce. Toss until coated and slightly caramelized, about 2–3 minutes.
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07
Fold the nori tightly around the filling like a burrito or traditional musubi shape. Use a few drops of water to seal the edge if needed.
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08
Drizzle more Polynesian Sauce over the top and sprinkle with crunchy fried garlic or furikake for an extra flavor punch. Serve warm or at room temp.
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03
Place a sheet of nori shiny-side down on a clean surface or sushi mat.
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04
Scoop 1/2 cup of steamed rice into the center and press into a rectangle.
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05
Top with a few slices of sauced tri-tip.
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06
Add a spoonful of chopped kimchi then drizzle with Polynesian sauce.
