Spam Musubi

Ingredients

• 1 can of Spam (340g) 1 can of Spam (340g)
• 1 cup (200g) sushi rice 1 cup (200g) sushi rice
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 5 sheets of nori (seaweed) 5 sheets of nori (seaweed)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 6g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 12g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender.
3. 3.
   While the rice is cooking, slice the Spam into 1/4-inch thick slices.
4. 4.
   In a small bowl, mix together the soy sauce, mirin, and sugar to create the glaze.
5. 5.
   Heat a non-stick skillet over medium heat and add the Spam slices. Brush the glaze onto both sides of the Spam slices and cook until golden brown, about 2-3 minutes per side.
6. 6.
   Remove the Spam from the skillet and set aside.
7. 7.
   Place a sheet of nori on a clean surface and wet your hands with water to prevent sticking. Take a handful of cooked rice and press it firmly onto the nori, covering about half of the sheet.
8. 8.
   Place a slice of cooked Spam on top of the rice, then cover the Spam with another layer of rice, pressing firmly to form a compact block.
9. 9.
   Fold the nori over the rice and Spam, sealing the edges with a bit of water.
10. 10.
    Repeat the process with the remaining ingredients.
11. 11.
    Allow the Spam Musubi to cool slightly before slicing each block into bite-sized pieces.
12. 12.
    Serve and enjoy!

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch for a fluffier texture.
• Nori (seaweed) — Use fresh nori sheets to ensure they are pliable and easy to work with.
• Spam — For a crispier texture, you can lightly coat the Spam slices with cornstarch before cooking.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty flavor.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and a pinch of sugar.

Tips & Tricks

• To prevent the rice from sticking to your hands, wet them with water before handling.
• You can add a layer of furikake (Japanese rice seasoning) on top of the rice for extra flavor.
• Experiment with different glazes by adding ingredients like garlic, ginger, or chili flakes to the soy sauce mixture.
• If you prefer a milder flavor, you can rinse the Spam slices under cold water before cooking to remove some of the saltiness.
• For a fun twist, try substituting the Spam with grilled teriyaki chicken or marinated tofu.

Serving advice

Serve Spam Musubi as a snack or appetizer, or pack it in a bento box for a delicious lunch on the go. It pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

Arrange the Spam Musubi neatly on a platter, with the nori seam side down for a clean presentation. Garnish with a sprinkle of sesame seeds or a drizzle of teriyaki sauce for an extra touch of elegance.