Ingredients
- Spam
- Sushi rice
- Nori sheets
- Brown sugar
- Soy sauce
- Cooking sake
- Mirin
- Rice wine vinegar
Method
- Pre cook sushi rice as per packet instructions on stove (1 cup rice to 1.5 cups water), bring to boil and simmer for 15 mins. Let stand for 5 mins and leave to cool to use later in the day or the following day. (Can also use a rice cooker)
- Add to the hot rice 3 tbs of mirin, 2 tbs of cooking sake and 2 tbs of rice wine vinegar. Gently stir with a wooden spoon to combine and leave to cool to use later or on the following day.
- Slice spam into 1cm slices and place into a hot pan on medium heat with oil. Fry for one minute on each side.
- While spam is in the pan, add to it 3 tbs of brown sugar, 50 mls of soy sauce, 20 mls of mirin, and 20 mls of cooking sake. Allow to cook and flip spam occasionally, turning the heat off after 8 minutes or once sauce is sticky.
- Slice the square nori sheets into 4cm width wise to create multiple long strips of nori.
- Use the empty spam container to create your musubi. Line the spam container with glad wrap that is bigger than the container itself.
- Place one strip of nori into the centre of the glad wrap lined container.
- Add one slice of the spam ontop of the nori in the lined container.
- Add 3 tbs of the cooled seasoned sushi rice into the mould and press down for it to fit to each corner and be level.
- Wet one side of the nori at the top to allow it to be sticky.
- Fold down both sides of the nori and press the wet part to hold it together.
- Fold in the sides of the glad wrap and pull each side gently to mould the rice into shape.
- Pull the musubi in the glad wrap out of the container, unwrap the glad wrap and there you have your beautiful spam musubi to hold and eat and enjoy, simply repeat for the remainder of the spam pieces.
- Pair with lee kum kee soy sauce and any other condiments you desire, such as kewpie mayonnaise or kimchi.
- Enjoy!!!
Product used in recipe
- Obento - Cooking Sake
- Lee Kum Kee - Premium Soy Sauce
