Loco Moco Musubi Recipe

Cook rice

Rinse 2 cups short-grain rice under cold water until the rinse runs clear. Drain and place in a rice cooker with 2.2 cups water and 1/2 tsp kosher salt. Cook according to rice cooker instructions. When done, let rest 10 minutes, then fluff and keep warm.

Prepare Spam

Remove Spam from the can and slice into 8 even slices (about 1/2-inch thick). Pat slices dry with paper towel to remove excess moisture.

Make glaze

In a small bowl combine 3 T soy sauce, 1 T mirin, and 1 T brown sugar. Stir until sugar dissolves.

Pan-fry Spam

Heat a nonstick skillet over medium-high heat and add 1 tsp neutral oil. Add Spam slices and sear 2-3 minutes per side until browned and crisp at edges. Lower heat, pour the glaze over the Spam, and cook 30–60 seconds per side, spooning glaze to caramelize. Remove and let rest on a plate.

Shape musubi

Cut nori sheets in half crosswise to make 8 rectangles (if you prefer full-size wrap, keep full sheets). Place a sheet of plastic wrap on work surface, then a nori rectangle shiny side down. Wet hands slightly to prevent sticking. Scoop about 1/3 cup warm rice (adjust to preference) and form into a compact rectangle roughly the size of the Spam slice (use a musubi mold if you have one). Place rice on nori, press gently to form an even layer. Place a glazed Spam slice on the rice, then top with another thin layer of rice (optional, traditional musubi often has Spam on rice with nori wrapped around the outside once). Fold nori around the rice/Spam, sealing the edge with a little water. Repeat for remaining slices.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp grated fresh ginger, 1/2 tsp minced garlic, 1 tsp rice vinegar, 1/4 tsp sesame oil, 1/2 tsp lemon juice, 1/4 tsp kosher salt, and a pinch (1/8 tsp) black pepper. Whisk until smooth and taste-adjust for acidity or salt. Refrigerate until ready to use.

Prepare curing bed

In a bowl combine 3/4 cup fine sea salt, 1/4 cup granulated sugar, and 1 tsp white miso if using. Mix thoroughly.

Cure yolks

In a shallow container, make a layer of the salt-sugar mixture about 1/4-inch thick. Carefully separate 4 large egg yolks from whites (reserve whites for another use). Make four small wells in the cure bed and gently nestle each yolk into its own well so they are mostly surrounded but not buried. Cover the yolks with the remaining cure, ensuring they are fully coated. Cover container and refrigerate for 4 to 6 hours for a slightly soft but firmed yolk, or up to 12–24 hours for a dense, chewy cured yolk. (Timing depends on desired texture.)

Rinse and dry

When cured to your liking, gently rinse each yolk under cold water to remove excess cure. Pat carefully dry with paper towel and place on a wire rack. Refrigerate uncovered for 30–60 minutes to dry further. The cured yolks can be stored in the fridge for up to 3 days.

Finish yolk

Right before serving, grate a cured yolk over each musubi for a salty, umami topping, or slice them thinly to place atop each musubi whole.

Place musubi on a serving board. Drizzle or pipe about 1 tsp ginger aioli over each musubi (adjust to preference). Grate or place a small portion of cured egg yolk atop the aioli on each musubi (about 1/2 cured yolk per musubi if using 4 yolks for 8 musubi, adjust quantity). Sprinkle with thinly sliced scallions, 1/4 tsp toasted sesame seeds per musubi, and a light dusting of furikake if using. Serve immediately with pickled ginger on the side.