I would've also accepted:
this wikipus. The actual wikipus on musubi is about a more traditional food than what I'm talking about and what is served locally.
Traditionally musubi was just a ball of salted rice. Today it's evolved into a ball of rice with a topping. My favorites have been Korean chicken and salmon. The ones I made today used Unagi (eel) and bacon as the toppings. I even made my own kabayaki (eel sauce), which is impossible to find, from shoyu (soy sauce), mirin and sugar. The ratio being 1/1/.5
Making musubi goes like this:
- Rice compacted to a sphere or oval shape
- topping of meat, fish or vegetable
- wrap it in nori