I’ve received requests for my coconut oil popcorn recipe and my spam loving friend over at Willow’s Corner requested my spam musubi recipe.
I forgot I already posted the coconut oil popcorn recipe here. Enjoy!
As for the spam musubi recipe… I didn’t get around to making it this past weekend (we had three Easter parties and didn’t volunteer to take spam musubi to any of them).
Like my coconut oil popcorn recipe, I still haven’t figured out how to insert those pretty recipe cards (if anyone is willing to teach me, please teach away! Also couldn’t figure out how to remove the number “12” and continue numbering below the pictures – tips welcome!)
Spam Musubi (makes 12 rectangle 1-serving musubis – 24 square half-serving ones if you cut them in half)
- 1 can Spam (regular if you want full fat with full flavor, lite if you want less fat with decent flavor)
- 4 cups cooked rice
- 6 full squareish sheets nori (cut in half lengthwise)
- 1/3 cup shoyu
- 1/3 cup brown sugar
- furikake (optional)
- spam musubi mold (see Momofukufor2‘s pictures below for utilizing the spam can as a musubi mold – ingenious!)
- Cup spam into 12 equal pieces.
- Fry on medium-high in a non-stick pan until browned and crisp on both sides.
- While frying, mix up shoyu and brown sugar (this is your homemade teriyaki sauce).
- When spam is brown and crisp on both sides, add in shoyu-sugar mixture and turn down to low.
- Simmer on low until shoyu-sugar mixture is thick and sticky, making sure each piece of spam is evenly saturated in the sticky goodness.
- Assembly time (see Momofukufor2‘s pictures below) – Lay the nori shiny side down and place mold in the middle of the nori.
- Scoop out some rice and add to bottom of mold – just enough to create a thin layer on the nori (can be adjusted depending on how you prefer your rice:spam ratio).
- Push down rice (lightly sprinkle furikake on rice, if preferred).
- Place 1 piece of your sticky sweet Spam on top of rice (lightly sprinkle more furikake, if preferred).
- Add more rice (equal to first layer) and push down again.
- Holding top layer of rice down, slide mold up, releasing the musubi from the mold.
- Tightly wrap remaining nori around the musubi, slightly wetting end of nori before closing it up (to help it stick).
- Cut in half, if preferred (perfect size for snacking or for little kiddos).
- Serve right away or wrap individually in plastic wrap to take to the beach, hiking, or work. Enjoy!