Notable Onigiri: Bacon Butty

I take inspiration from a bacon butty sandwich and make musubi

Jay Gruber @jays.name

Jan 16, 2026 · 2 min read

Ingredients:
A package of nori sheets,
Seaweed butter,
HP sauce

A small ramekin containing a mixture of butter and HP sauce — Ingredients: A package of nori sheets, Seaweed butter, HP sauce A small ramekin containing a mixture of butter and HP sauce

A stainless steel musubi mold with the first layer of rice in it

The next layer in the musubi mold, a piece of bacon

The third layer in the musubi mold. A thin layer of rice with the brown sauce spread on top

The fourth layer in the musubi mold. Another slice of bacon

The fifth and final layer on the musubi mold. One more layer of rice.

A sheet of nori. Two rectangles of rice (the musubi mold layers, now pressed out of the mold) are placed next to each other in the center

The sheet of nori has been rolled around the rice. It is burrito-style roll.

The finished product, on a plate. The roll has been cut in half to make two musubi.

Two dogs. One is buried under a pile of blankets. They were too busy being cold to even attempt to beg from their place just outside the kitchen.

his is the first entry in Notable Onigiri. I decided to start simple with the bacon butty. This is a very straightforward sandwich. Basically toast, butter, bacon, (ketchup or brown sauce).

I got HP sauce for brown sauce. I had some seaweed butter that I got a while ago on a whim from a cheese shop (shout-out Street Cheese for those in the Seattle area). I decided that seemed appropriate. I mixed the butter and the HP to make a sauce.

Notes, I go impatient and started assembling pretty much right when the rice finished cooking. Next time I would wait for it to cool a bit. It would absorb a bit more liquid that way. Also the stainless steel mold is pretty temperature conductive.

This was delicious! See ya next time

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