Longaniza Seattle Dog Musubi

Preparation

Cook longaniza

Sear the longaniza sausages in a cast iron pan until lightly charred outside and cooked through inside. Remove to a plate and allow to cool slightly. Slice each sausage in half lengthwise and set aside.

Cook onions

In the same cast iron pan, add the olive oil to any remaining longaniza grease and saute the onions until browned and softened, about 20 minutes, stirring regularly. Once the onions are deeply brown and tender, move to a cutting board and dice.

Make grilled onion cream cheese

Place the diced grilled onions in a small mixing bowl and add the cream cheese, minced jalapeno, salt, and pepper. Mix with a flexible spatula until well-combined.

Assemble musubi

In a musubi mold, place ¼ cup of cooked rice and tamp lightly with the musubi press. Add 1/4 cup of the grilled onion cream cheese and smooth into an even layer. Place 4 sausage halves, cut-side down, on the cream cheese layer, and use the musubi tamp to gently press the entire musubi out of the mold. 

Wrap the musubi with one sheet of nori, lightly dabbing water on the ends of the seaweed to adhere. Serve immediately