If there’s one thing I know, it’s that Spam Musubi slaps.
Perfect to grab and go when hitting the beach, trails or just walking aimlessly around the house in your unders.
Trust when I say that no matter the season or the occasion, it hits.
Click here to view the video!
Ingredients
- 1 can Spam
- White rice
- Nori sheets, halved lengthwise
- Soy sauce
- Sugar
- Furikake
- Sriracha, optional
- Wasabi, optional
- Musubi mold
Instructions
Step 1
Cook rice according to package directions.
Step 2
Slice Spam lengthwise into 1/4 inch thick pieces (approximately).
Step 3
Mix equal parts sugar and soy sauce in a bowl with a touch of Sriracha (optional).
Set aside.
Step 4
Sear Spam over medium heat.
Pour sauce into the pan after one side of the Spam has some color on it. The sugar will caramelize a bit, so it’s good to know that it will be super hot and could take some work to get it off the bottom of your pan.
Let the Spam soak up some of that sauce and then flip to sear the other side.
Remove Spam from the pan to cool.
Step 5
It’s time to assemble your musubi!
Lay a piece of seaweed down (shiny-side out for a prettier presentation).
Place mold in the middle of your seaweed.
Add a blob of rice to the mold and spread it into an even layer.
Sprinkle with furikake.
Lay a piece of Spam down.
Fill the rest of the mold with rice.
Press down on the top of the mold until the musubi is compressed.
Remove the mold by pulling the outside ring up and off, and then carefully twisting the top off. This will make more sense once you have the mold in your hands.
Now fold the seaweed around the musubi, laying it to rest seam side down.
Repeat, and enjoy!
Pro Tip: I like to eat mine sliced into individual pieces (like sushi), dipped in soy sauce with a touch of wasabi or Sriracha (optional), but you can also eat it straight up.