Ingredients
Rice
- 1 1/2 cup dry short grain sushi rice
- 2 cups water
- 2 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Spam
- 1 can (12 oz) Spam
- 2 1/2 teaspoon soy sauce
- 2 tablespoon granulated sugar
- 1/4 cup water
Assembly
- 3 sheets roasted seaweed nori (cut into 2 inch wide strips)
- Plastic wrap (for lining mold)
Instructions
- Prepare the Rice: Rinse the sushi rice thoroughly until the water runs clear to remove excess starch. Cook the rice with 2 cups of water in a rice cooker. While it cooks, mix rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. After rice is cooked, drizzle this seasoning mixture over the rice and gently fold it in with a rice paddle to combine without mashing the grains.
- Cook the Spam: Slice the Spam into 1/4 inch thick pieces. Heat a medium skillet over medium-high heat and cook the Spam slices for about 4 minutes total, flipping after 2 minutes so both sides become browned and crispy along the edges.
- Caramelize the Spam: Mix soy sauce and water in a small bowl. Lower the skillet heat to medium-low. Sprinkle sugar evenly over the cooking Spam slices, flipping them to coat both sides for about 30 seconds. Then pour the soy sauce mixture into the pan and swirl to coat Spam evenly. Simmer gently until the sauce reduces and the Spam absorbs the glaze, about 4 minutes, flipping every 2 minutes to prevent burning.
- Assemble the Musubi: Line an empty Spam can or musubi mold with plastic wrap for easy removal. Add about 1/2 cup of seasoned rice into the mold and press down gently but firmly to form a compact base. Carefully remove the rice block from the mold. Place a caramelized Spam slice on a strip of nori, then top with the rice block and roll the nori around to encase the Spam and rice completely. Moisten the edge of the nori with water to seal the roll. Place the musubi seam-side down to secure. Repeat with remaining ingredients. For a breakfast variation, add a rolled egg omelette inside the musubi before wrapping.
Notes
- For best results, use short-grain sushi rice for the sticky texture.
- Adjust sugar and soy sauce amounts to taste depending on preferred sweetness and saltiness.
- Use plastic wrap to line your mold for easy musubi removal and to keep the shape intact.
- Serve musubi warm or at room temperature; they make excellent grab-and-go snacks.
- Try adding a slice of egg omelette or pickled vegetables for added flavor variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Frying
- Cuisine: Hawaiian
