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.
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Being an "Island Boy," I like to find recipes for 'local' food. It reminds me of home and is...