Use short grain (Japanese style) rice.
Spam Musubi
Yield: I0 servings
- 12 oz Can Spam
- 6 c Cooked rice, (3 c. raw)
- I pk Nori (Nori are thin, dried seaweed sheets.)
- 4 T Water
- 4 T Sugar
- 4 T Shoyu (soy sauce)
- 2 T Mirin (Japanese sweet cooking rice wine)
- I Jar furikake (Dried mixed seasoning which to be sprinkled over steamed rice.)
Prep the Spam
Cut the Spam into 10 slices. Heat water, sugar, shoyu and mirin in flat frying pan, until sugar dissolves. Place the Spam into the mixture and simmer for a while untiI it gets sticky, turn frequently. Remove from heat and let the Spam cool.
Assembling the Spam musubi
Cut nori sheets in half.
Dampen the sides of the musubi maker with water to prevent the rice from sticking. If you don''t have a musubi maker, you can use the empty Spam can by opening both sides, creating a musubi mold. Fill the maker 1/3 with rice then press down with the press. Spread a thin layer of furikake to cover rice. Place a slice of Spam on the rice, then cover the Spam with more rice use the press to compress the ingredients. Lift the maker and wrap the cut nori around the rice/spam/rice stack (spam, spam, spam,spam, etc.). Enjoy, best eaten within hours of making.