• Kaʻū Orange Teriyaki Sauce⅓ c
  • Chicken leg meat (2-oz cut)4 pcs
  • Kaʻū Orange Teriyaki Sauce (thicken)⅓ c
  • Rice, cooked4 oz each musubi
  • Orange Aioli1 Tbl each musubi
  • Nori (halved)4 pc (1 each musubi)



  • Combine ⅓ c Orange Teriyaki Sauce and chicken, place in a Ziploc bag, and marinate 1-2 days
  • Place chicken on a pan and bake at 350°F for 7-8 minutes or until cooked
  • Coat chicken well with thickened Orange Teriyaki Sauce and set aside
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi maker and press to shape
  • Evenly spread 1 Tbl Orange Aioli over rice
  • Place chicken on rice and wrap with nori