Hawaiian Spam Musubi

Ingredients

• 4 cups Cooked Sushi Rice
• 1 can Spam (low sodium)
• 2 tablespoons Soy Sauce (low sodium)
• 1 tablespoon Sugar
• 4 sheets Nori Seaweed Sheets

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the 1 can Spam (low sodium) into 8 equal pieces, each about 1.27 cm thick. In a small bowl, whisk together the 2 tablespoons Soy Sauce (low sodium) and 1 tablespoon Sugar until the sugar is completely dissolved.
2. 2Heat a 25.4 cm non-stick skillet or griddle over medium heat (176.7°C / 175°C). Add the 8 Spam slices and cook for 2 to 3 minutes per side, until they are lightly browned. During the last minute of cooking on each side, brush the Spam slices with the soy sauce mixture until they appear caramelized and feel slightly sticky; then remove the cooked Spam from the pan and set it aside on a plate.
3. 3Lay one of the 4 sheets of Nori Seaweed Sheets on a clean, dry work surface with the shiny side facing down and the longer side positioned horizontally. Place a musubi maker or the cleaned, empty Spam can in the center of the nori sheet.
4. 4Fill the musubi maker or Spam can mold with 1 cup of the 4 cups Cooked Sushi Rice, pressing it down very firmly to create a compact rectangle. Carefully lift the mold, leaving the pressed rice block on the nori sheet, then place one slice of the cooked Spam on top of the rice block. Fold the bottom edge of the nori sheet up and over the rice and Spam, then fold the top edge down to meet it, pressing gently along the seam and ends to seal the nori.
5. 5Repeat Step 3 and Step 4 three more times with the remaining 3 sheets of Nori Seaweed Sheets, 3 cups of Cooked Sushi Rice, and 3 slices of cooked Spam to make a total of 4 Hawaiian Spam Musubi.
6. 6Serve the 4 Hawaiian Spam Musubi immediately, or wrap each musubi individually in plastic wrap to store for later.

Related Guides