Spam Musubi Recipes

Steps:

• Soak uncooked rice for 4 hours; drain and rinse.
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
• In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
• In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

Steps:

• Seasoning is furikake or li hing mui. I have a stick of umami at home that you grate over food. Don't know what's in it.
• Cut spam in 8-10 slices. Start frying.
• Mix equal amounts of soy sauce and sugar. Pour over Spam as it is frying to make extra crispy. Fry to desired crispness.
• Use a musubi mold to construct musubi or improvise.
• On sheet of Nori, layer one scoop of rice, sprinkle of seasoning, slice of Spam, sprinkle of seasoning, scoop of rice and pack tightly into a nice rectangle the size of the Spam. Wrap Nori around and seal with some rice.

Steps:

• Open SPAM can and remove SPAM, set aside. Open both ends of can and wash thoroughly.
• Cut SPAM into 10 slices and fry until crispy. Let drain.
• In another pan, combine Soy Sauce, Mirin, and Sugar. Bring to boil over medium-high heat and then reduce to low.
• Add the SPAM slices to the pan and make sure they are coated in the sauce. Simmer on low until sauce thickens and then remove SPAM.
• Lay the sheet of Nori on a clean surface. Place the clean SPAM can on the lower third of the Nori. Fill the mold (the SPAM can) with rice and press flat until the rice is 3/4" high.
• Sprinkle rice with Furikaki and the top with a piece of the SPAM.
• Remove the mold and place it in a bowl of water to keep it clean.
• Fold the Nori over the SPAM and Sushi Rice and roll until it is completely wrapped. Moisten the end of the Nori to seal.
• Repeat this for the rest of the SPAM slices.

Steps:

• Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
• Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
• Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Steps:

• Cook rice as you normally would. When the rice cooker ?finishes? cooking, fluff the rice with a rice paddle. Replace cover and allow to cool for about 20 minutes.
• Put some water in a small bowl to use as a sealer for the nori wrapper. Set aside.
• Cut nori in half; lengthwise or widthwise -- whichever will wrap it around the musubi. You can also make them in narrow strips (like in the picture); a lot of nori come perforated now for easy separation. Place in a resealable plastic bag. Set aside.
• Cut Spam into 8 slices. Each should be about 2" x 3-1/2" x 1/4" (size/shape of the top end, cut 1/4" thick.).
• In a large non-stick pan over medium heat, fry slices until lightly browned and slightly crispy. Place on a plate lined with paper towels. Set aside. (You shouldn't need oil.).
• Combine the soy sauce, mirin and sugar in a saucepan; bring to a slow boil over medium-high heat. Reduce heat to low; add the spam, turning to coat. Simmer until mixture has thickened, about 5 minutes; remove pan from heat. Let Spam slices sit in marinade until ready to use.
• Instructions below are for 1 musubi. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky -- keeping in a bowl of warm water will help to keep it clean and moist.
• MUSUBI 1. Place a piece of nori on a clean surface. Moisten (but not dripping wet) lower half of musubi maker and position on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. Fill the musubi maker with 1/2 cup of the rice, press rice until 3/4-inch high. Top with 1 slice of Spam. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over the Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
• MUSUBI 2. Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori. Press rice down to compact the rice until it is 1/4-inch thick. Place a slice of Spam on top of the rice. Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
• OTHER IDEAS: 1. Sprinkle rice with furikake, mixed in with the rice or sprinkled on before placing Spam on rice. 2. Add a thin layer of scrambled egg (place under the Spam. 3. Add furukake and the scrambled egg. 3. Slice each musubi in half diagonally after making; 4. Musubi #1 without the sauce; 5. You can also use hotdog (sliced to flatten, not completely through), leftover chicken, etc. There is no wrong way to make a musubi. All that matters is that you enjoy it!
• SOME NOTES I PICKED UP OVER THE INTERNET:.
• NOTE1: Only use medium-grain 'sticky' rice such as Calrose Diamond G brand.
• NOTE2: 1 rice cooker cup = 180 ml (1 regular cup = 240 ml) 3 rice cooker cups of uncooked rice should give you the 5 cups of rice you will need for this.
• NOTE3. the NORI sheets (thin roasted seaweed). As a general rule of thumb ? good Nori is very dark green, almost black in color.
• NOTE4. Spam musubi are best eaten while still warm but if you have to refrigerate your musubi, wrap each in plastic wrap or press n' seal and refrigerate. Just pop it into the microwave for about 10 seconds or so to soften the rice.

Steps:

• In a small bowl, whisk the soy sauce, sugar and mirin (if using). Set aside.
• Lightly coat the bottom of a large skillet with oil and heat over medium. Fry the Spam slices until evenly browned and crispy, 2 to 3 minutes on each side. Turn off the heat. Working quickly to avoid burning, add the soy mixture and turn the Spam slices until evenly coated in glaze. Immediately transfer the Spam slices and glaze to a plate.
• To mold the musubi, start by placing a strip of nori, rough side up, on a cutting board or clean work surface. Place a Spam musubi maker mold over it, in the middle, then place a slice of Spam into the mold. (If you don't have a mold, you can line a clean Spam can with plastic wrap instead, and place a slice of Spam at the bottom.) Sprinkle 1/4 teaspoon furikake over the Spam, then fill the mold or can with a generous mound of rice. Press the rice firmly with the musubi maker press or with your hands until it is 3/4- to 1-inch thick, adding more rice as needed.
• Use the press to hold the rice down with one hand and pull the mold upward to unmold the musubi with your other hand. (If you're using the Spam can, gently lift the Spam and rice out of the can by gently pulling on both sides of the plastic wrap.) Wrap the nori around the Spam-rice stack, bringing both ends of the strip to the middle, folding one over the other, and flipping it over so the seam is down and the Spam is facing up. Repeat with remaining ingredients. Serve immediately or wrap with plastic wrap to take with you on the go.

Steps:

• Rinse rice two to three times and drain well. In a rice cooker, combine rice and water. Soak for about 30 minutes and then turn on rice cooker to cook rice.
• In a bowl, combine soy sauce and sugar and stir until sugar is dissolved. Set aside.
• In a pan over medium heat, heat oil. Add Spam slices in a single layer and cook, turning once or twice, for about 1 to 2 minutes on each side or until slightly crisp. Add soy sauce-sugar mixture and continue to cook, turning Spam slices once or twice, until liquid is fully absorbed. Remove from pan.
• Lay nori seaweed shiny side down on a flat working surface. Place musubi press in the center of the seaweed. Spoon about ⅔ cup of cooked rice into mold. Press down rice to pack tightly into about 1-inch thick. Pull up mold to release rice block.
• Place a grilled Spam slice on top of block of rice. Fold one end of the seaweed over and tuck between the Spam and rice and then fold the other side of the seaweed over wrap around the rice and Spam. Moisten edge of seaweed to seal.