Spam musubi
Hawaii's favorite snack: seared, teriyaki-glazed Spam on a block of seasoned rice, wrapped in nori. No mold needed; the Spam can does the shaping.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 460 kcal
Ingredients
Method
Slide the Spam out of the can and cut it into 8 even slices, a bit under 1/2 inch thick. Rinse and dry the empty can. Mix the soy sauce, sugar and mirin in a small bowl. If your rice is cold, microwave it covered with a splash of water until steaming hot, then stir in the vinegar.
Heat a large nonstick skillet over medium-high heat. Add the Spam (no oil needed) and fry until browned and crisp at the edges.
Flip and brown the other side, then turn the heat to medium-low, pour in the sauce and turn the slices a few times until the sauce bubbles down into a sticky glaze.
Line the empty can with plastic wrap, leaving plenty hanging over the sides. Lay a nori strip shiny side down on a board. Press about 1/3 cup of rice into the lined can, about 3/4 inch deep, sprinkle with furikake and lay a slice of Spam on top. Lift it out by the plastic, peel the plastic away and set the block crosswise in the middle of the nori.
Wrap both ends of the nori up and over the Spam, dabbing a grain of rice or a drop of water on the end to seal it. Repeat to make 8. Eat warm.
Tips
- No can? Shape by hand: wet your hands, lightly salt them and press the rice into a firm rectangle the size of a Spam slice, about 3/4 inch thick. Squeeze it firmly so it holds together.
- Short-grain (sushi) rice is the one to use. Long-grain rice won't stick together and the blocks fall apart.
- For gluten-free, use tamari instead of soy sauce and check the mirin. Spam itself doesn't contain gluten.
