← Musunda · Step 2 of 7 · 3 minutes
Musunda sells one thing in two shapes: seasoned rice with a topping, wrapped, small enough to eat in two bites.
Musushi — a musubi the size of a nigiri. A small block of rice, the topping on top, a band of wrapper around it.
Musunda Sando — two flattened rice patties with the filling in the middle. A rice sandwich.
The customer makes four choices
1. Rice. Plain, sushi (vinegared), or a house mix.
2. Topping. Spam and egg, teriyaki chicken, beef or pork, kalua pig, steak slices, salmon, mackerel, pickled vegetables, stir-fry.
3. Wrapper. None, seaweed, egg, rice paper, tofu skin.
4. Shape. Musushi or Sando.
It works the way a burrito line works. Walk down the counter, point, done.
But open with six, not everything
Three rices, nine toppings, five wrappers and two shapes make 270 combinations. No new kitchen makes 270 things fast. So the first menu is six fixed items, sold as a mixed box:
Spam and egg, seaweed band — the one everybody already knows.
Teriyaki chicken, seaweed — the crowd-pleaser.
Kalua pig, seaweed — the Hawaii signature.
Cooked salmon, seaweed — the premium piece.
Pickled vegetable, tofu skin — the vegetarian piece.
Teriyaki beef Sando, egg wrapper — shows off the second shape.
The build-your-own counter comes later, once the line is quick.