Classic Spam Musubi

• •1 can Spam ((12 oz), low sodium preferred)
• •2 cups Sushi rice (uncooked, short-grain)
• •2.5 cups Water (for cooking rice)
• •2 tbsp Rice vinegar
• •1 tbsp Granulated sugar
• •0.5 tsp Salt
• •3 tbsp Soy sauce (low sodium preferred)
• •2 tbsp Mirin
• •1 tbsp Sugar
• •4 Nori seaweed sheets (cut into 2-inch wide strips)
• •1 tsp Sesame oil (for frying Spam, optional)

Instructions

1. 1

   Rinse the sushi rice thoroughly under cold water until the water runs clear. Cook the rice according to package directions in 2.5 cups of water. Once cooked, let it sit covered for 10 minutes, then fluff with a fork.

2. 2

   While the rice cooks, prepare the sushi seasoning. In a small bowl, whisk together rice vinegar, 1 tbsp sugar, and 0.5 tsp salt until dissolved. Once the rice is fluffed, gently fold in the sushi seasoning. Cover and set aside.

3. 3

   Open the can of Spam and slide the block out. Slice the Spam lengthwise into 8 equal pieces (about 1/4 inch thick each).

4. 4

   In a shallow dish, whisk together the soy sauce, mirin, and 1 tbsp sugar for the glaze.

5. 5

   Heat a large non-stick skillet over medium-high heat. Add sesame oil if using. Fry the Spam slices until golden brown and slightly crispy on both sides, about 2-3 minutes per side.

6. 6

   Reduce heat to medium-low. Pour the prepared glaze over the cooked Spam slices in the pan. Simmer for 1-2 minutes, turning the Spam to coat evenly, until the sauce thickens and coats the Spam beautifully. Remove from heat.

7. 7

   To assemble, lay a strip of nori seaweed on a clean surface. Place a Spam musubi mold (or the empty Spam can, cleaned and with both ends removed) in the center of the nori. Fill the mold with about 1/2 cup of seasoned rice, pressing it down firmly.

8. 8

   Place a piece of the glazed Spam on top of the pressed rice. Use the press of the mold (or a spoon) to gently press the Spam onto the rice, then carefully lift the mold away.

9. 9

   Bring the ends of the nori strip up and over the Spam and rice, overlapping them slightly. Use a tiny bit of water on your finger to seal the nori seam. Repeat for the remaining Spam and rice.

10. 10

    Serve immediately or wrap individually in plastic wrap for later.

Chef's Tips

• 💡For best results, use a Spam musubi press. If you don't have one, a cleaned, empty Spam can with both ends removed works as a mold, and you can use the lid to press the rice.
• 💡Wet your hands slightly before handling the rice to prevent it from sticking.
• 💡You can add a thin layer of furikake (Japanese rice seasoning) or a dab of Japanese mayonnaise between the rice and Spam for extra flavor.