Name: SPAM Musubi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 pieces
Cuisine: Filipino
Ingredients: 340 g SPAM Less Sodium (1 can); 2 cups uncooked white rice, preferably short- or medium-grain; 25 g sugar (2 Tbsp); 30 ml mirin (2 Tbsp); 30 ml Japanese soy sauce (2 Tbsp); 5 ml sesame oil (1 tsp); 3 sheets nori; Water, as needed for cooking the rice

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Ingredients

340 g SPAM Less Sodium (1 can)
2 cups uncooked white rice, preferably short- or medium-grain
25 g sugar (2 Tbsp)
30 ml mirin (2 Tbsp)
30 ml Japanese soy sauce (2 Tbsp)
5 ml sesame oil (1 tsp)
3 sheets nori
Water, as needed for cooking the rice

Special Equipment

Musubi mold (optional)

How to Make It

Rinse the rice, then cook with the appropriate amount of water for your rice variety or rice cooker. Let it rest briefly after cooking, then fluff. Keep warm for assembling.
While the rice cooks, remove the SPAM from the can and cut into 9 even slices.
Mix the sugar, mirin, Japanese soy sauce, and sesame oil in a small bowl until combined.
Heat a wide pan over medium heat. Add the SPAM slices in a single layer and pan-fry until browned on both sides, working in batches if needed.
Return all the slices to the pan and lower the heat. Pour in the sauce and turn the slices to coat.
Simmer briefly until the sauce thickens into a light glaze. Remove from the heat before it becomes too thick or starts to burn.
Cut each nori sheet into 3 long strips to make 9 strips.
Divide the cooked rice into 9 portions. Using a musubi mold or lightly dampened hands, press each portion into a compact rectangle roughly the size of a SPAM slice.
Place a rice block across the center of a nori strip. Spoon a little glaze over the rice and top with one slice of SPAM.
Wrap the nori around the rice and SPAM. Lightly dampen the overlapping end with water to seal. Repeat with the remaining ingredients and serve.

Kubo Tips

The 2 cups of rice are measured uncooked, not after cooking.
Short- or medium-grain rice holds together more easily than dry, fluffy long-grain rice.
Use warm rice and lightly dampen your hands or mold to reduce sticking.
Press firmly enough to hold the rice together without crushing it into a dense block.
Lower the heat before adding the sauce because the sugar can burn quickly.
Use only a little glaze on the rice so the musubi does not become too wet.
Wrap close to serving time if you prefer a firmer nori texture.