Spam Musubi

Method9 steps

1. 1

   Step 1: Cut the contents of the one SPAM (1 can) can into 8 even slices.

   Uses 1 can SPAM (Classic or Lite)

2. 2

   Step 2: Mix the 2 tbsp soy sauce and 2 tbsp sugar in a small bowl to make one sauce batch.

   Uses 2 tbsp soy sauce · 2 tbsp sugar

3. 3

   Step 3: Heat a skillet over medium heat. Arrange all 8 SPAM slices in a single layer and fry for about 1 minute on the first side, until lightly browned.

   Fry first side · 1 minUses Eight slices from the one SPAM can

4. 4

   Step 4: Turn the same 8 slices over and fry the second side for about 1 minute.

   Fry second side · 1 minUses Eight SPAM slices after first-side frying

5. 5

   Step 5: Pour the entire prepared soy-sugar sauce over the browned slices. Fry for another 2 minutes, turning or coating them as the sauce thickens and caramelizes. Turn off the heat and transfer all 8 saucy slices to a plate.

   Glaze the SPAM · 2 minUses Eight browned SPAM slices · One prepared soy-sugar sauce batch

6. 6

   Step 6: Set out the plate of 8 glazed SPAM slices, the 9 cups hot cooked rice, nori sheets and the optional 3–4 tbsp furikake. Use a musubi mold and rice paddle. Choose either of the next two assembly styles for each musubi, using one slice per piece; they share this one supply and are alternatives, so do not repeat both styles with the same slice.

   Uses Plate of eight glazed SPAM slices · 9 cups hot cooked short-grain rice · Nori sheets, for wrapping · 3–4 tbsp furikake, optional

7. 7

   Step 7: For one Spam-on-top musubi only: cut nori lengthwise into thirds and lay one strip on the board, with the mold centered on it. Scoop enough of the prepared hot rice into the mold to reach about 1 inch high. Press firmly without crushing. Add a little optional furikake, then one glazed SPAM slice. Lift away the mold and wrap the nori around the rice and SPAM. Make more pieces this way using only the shared remaining supplies, or choose the middle style for other slices.

   Uses One glazed SPAM slice for this top-style piece · Hot cooked rice to fill this mold about 1 inch high · One nori strip from a sheet cut lengthwise into thirds · A little optional furikake for this piece

8. 8

   Step 8: For one Spam-in-the-middle musubi only: cut nori lengthwise into halves and center the mold on one strip. Add hot rice to about ½ inch high and press firmly. Sprinkle a little optional furikake, add one glazed SPAM slice, then another optional furikake sprinkle. Add a second rice layer and press firmly. Lift off the mold and wrap the nori around the rice and SPAM. Repeat with the shared remaining slices, choosing this route or the top style for each piece. A few grains of cooked rice can stick the nori ends together.

   Uses One glazed SPAM slice for this middle-style piece · Hot cooked rice for the two mold-guided layers · One nori strip from a sheet cut lengthwise in half · Optional furikake sprinkles for this piece

9. 9

   Step 9: Serve the 8 assembled musubi promptly while the rice is warm and nori is crisp. Extra rice, furikake or cut nori may remain. For later meals, refrigerate leftover cooked rice and glazed SPAM promptly and assemble after reheating, or refrigerate individually wrapped musubi. Reheat refrigerated leftovers thoroughly to 165°F (74°C); the author’s damp-paper-towel microwave guide is about 1 minute, checking the center. For carrying musubi to an outing, keep them chilled in an insulated container until eating, rather than holding them unrefrigerated for the day.

   Uses Actual completed top-style musubi, if chosen · Actual completed middle-style musubi, if chosen