I made these over the weekend. I apologize for not taking more pictures, especially for not having pictures that show the process of making them, but it’s sometimes hard to always have a camera ready, especially when your kitchen has no counter space, and your hands are sticky from all the food and ingredients and canned processed meat that you are handling, and not wanting to get even more food particles on your lens!
Spam Musubi is a Hawaiian snack, often made using the can as a mold for the rice. Here, I used a plastic mold that a friend gave me.
There are so many variations floating around, including one with egg. Here I decided to put the spam slice on top, but I’ve seen some that have it in the middle.
I loosely followed this recipe from Jun-Blog, with the exception of the furikake being more fishy (bonito), and the seaweed being more of the Korean variety, which is more fragile, but has been roasted in sesame oil.
4-6 cups cooked calrose rice
1 can Spam, cut into 8 1/4-inch slices
4 Sheets Korean Nori
1/2 glass jar of Furikake (with bonito)
2 Tablespoons soy sauce
1 teaspoon brown sugar
2 Tablespoons rice vinegar
Combine the soy sauce, brown sugar, and vinegar in a small bowl and stir until sugar is mostly dissolved. Cut spam slices and place in a large container so that they all lie flat and do not overlap. Pour soy sauce mixture over each slice and let sit for about 5 minutes.
In a skillet over medium heat, fry each slice until they are sufficiently browned on both sides.
Using musubi mold, put enough rice that when you press it down it goes up about halfway to the middle of the mold. How much rice you want is your preference, but if you put too much rice, the spam slices might have to be thicker, so you get enough spam with your rice.
When the rice is pressed down, it should look like a very well formed brick. Sprinkle furikake and spread it to cover the top of the rice. Lay one slice of spam over the furikake and push it completely through the mold by lifting the mold while holding down the presser.
Wrap a ribbon of seaweed as tight as you can around the spam and rice and tuck it in at the bottom. How thick you want the seaweed to cover the top and sides, is again, your preference. I cut my seaweed a little more than 2 inches, but I’ve seen some that are the length of the entire length of the rice, and some that are less than an inch. It depends what you like.
If at some point you get lazy, just put all ingredients in a bowl and enjoy it as a salad, or make fried rice with it. Hope you enjoy!