Being an "Island Boy," I like to find recipes for 'local' food. It reminds me of home and is usually considered comfort food to me. I've been making musubi for years but have never made it with the marinade. Very good! Like others suggested, cook on low heat. That sugar will start to caramelize real quick and burn if your heat is too high. I put some furikake mix in with the rice just for some extra flavor. You can get furikake mix from many asian food stores. I usually get the basic 'nori komi' mix (great over steamed rice too). I make big batches and individually saran-wrap them. Perfect on the go snack. Regular steamed rice works fine. No need to soak for four hours. Just wash it and cook it like you would normally.

Reviewed On: Aug. 4, 2006

Perfect desert on the fly, super fast! I honestly didn't expect much the first time I made these. I wanted to do like others suggested and make a graham and butter crust but I was running short on time. I was really skeptical about the wafers but WOW. Nice light flavor. I think I'll just leave this one the way it is. I did however sub with 1/3 less fat cream cheese. If you're into a really rich cheese cake you may want to add a little more sugar, use regular cream cheese and a graham and butter crust.

Reviewed On: Jul. 20, 2006

As the family chef, I'm always looking for recipes with more "bang for your buck." This is definately one of them. It has become a household favorite, and it's so simple. The kids love them! I let them get creative with the toppings, lots of fun!

Reviewed On: Jun. 29, 2006