Spam Musubi Recipe
Make Spam Musubi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Seasoning
Additional Ingredients
Method
Preparing the Rice
- 1
Cook the Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Drain and add to a pot with 2.5 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the water is absorbed. Remove from heat and let it sit for 10 minutes.
- 2
Season the Rice
In a small bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Microwave for 30 seconds to dissolve the sugar. Once the rice is ready, fluff it with a fork and gently mix in the vinegar mixture. Let it cool to room temperature.
Preparing the Spam
- 3
Cook the Spam
Open the can of Spam and slice it into 8 equal pieces. Heat a non-stick skillet over medium heat and add 1 teaspoon of sesame oil. Once hot, add the Spam slices and cook for about 3-4 minutes on each side until they are crispy and golden brown.
- 4
Glaze the Spam
In a small bowl, mix 2 tablespoons of soy sauce and 1 tablespoon of mirin. Once the Spam is cooked, pour the sauce over the Spam slices and cook for an additional minute, allowing the sauce to caramelize slightly.
Assembling the Musubi
- 5
Prepare the Nori
Cut each sheet of nori in half. Place a bamboo sushi mat on a flat surface or a clean kitchen towel.
- 6
Layer Ingredients
Place half a nori sheet on the bamboo mat, shiny side down. Wet your hands to prevent sticking and take about 1/2 cup of sushi rice. Press the rice evenly onto the nori, leaving about 1 inch at the top. Place one piece of the glazed Spam on top of the rice.
- 7
Wrap the Musubi
Using the bamboo mat, roll the nori tightly over the Spam and rice. Once rolled, press firmly to shape the musubi. Seal the edge of the nori with a little water.
- 8
Slice and Serve
Repeat the process with the remaining ingredients. Once all are assembled, slice the musubi into bite-sized pieces and serve immediately or wrap in plastic wrap for later.
