Spam Musubi (Edit recipe)

rice

1. Rinse the rice under cool water until the water runs clear. This step removes some of the surface starch and lends a more delicate, fluffy rice that isn’t overly gummy. Add rinsed rice and water to your rice cooker* and let it do its thing.

sauce

1. While rice cooks, prepare the tasty sauce! Add all ingredients to a small saucepan and over medium low, stir to combine and heat through. You really just need the sugar to dissolve and the flavors to mingle a bit. Once that is done, remove from the heat and set aside.

prepare Spam

1. Cut Spam into eight slices by cutting in half horizontally first, then cut those two sections in half followed by slicing those 4 sections in half. You should have 8 similarly sized slices!
2. Add avocado oil to a large saute pan over medium heat. Once warm, add spam slices and cook until the first side is brown and has some crispy edges. Flip the slices over and spoon about 1-2 tsp of prepared sauce over each slice, spreading around to coat.. Reduce heat to medium low and allow the other side to get brown and crispy. Once browned, flip slices again and add a bit more sauce. Continue flipping until Spam is completely glazed and warmed through. Remove slices from the pan and set aside.

assembly

1. Your rice should be ready to go at this point. For ease, I cover a cutting board with plastic wrap, a totally optional step, but this helps keep the nori from sticking to the cutting board.
2. Lay one piece of the sushi nori (shiny side down) with the 7½“ width facing towards you. Place the musubi mold* about 2½“ up from the bottom of the nori sheet. Scoop/spoon warm rice into the mold filling about ¾ of the way up, no need to pack it down..
3. Sprinkle furikake (about 1 tsp or more) over the rice, then add two slices of glazed Spam on top of the rice, side by side. It’s ok if they are touching in the middle.
4. Use the press to compress the Spam and rice into a somewhat condensed layer. I don’t like to press too much because I like my rice to be a bit fluffy, but press as you like!
5. Then pull the outer mold up while holding the press down to release the formed musubi, carefully remove the press from the glazed Spam.
6. Using your fingers, dab a bit of water along the other short edge of the nori sheet, then roll from the side closest to you and wrap the nori sheet around the Spam and rice, sealing the edge where you’ve dabbed the water.
7. You essentially have two musubi at this point, so take a sharp knife (dab with a bit of water along the blade) and cut in between the two slices of Spam, and set both aside. Repeat these steps three more times with the rest of the rice, furikake and Spam.
8. Serve right away with the extra sauce for dipping enjoyment or wrap in plastic wrap and store in the refrigerator to enjoy later or preferably on the beach!
9. Aloha!