Spam Musubi

Ingredients

• 2 cups cooked sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• 1 12 oz can canned Spam
• 4 sheets nori seaweed sheets
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon mirin
• 2 teaspoons white sesame seeds

Instructions

1. 1

   If using raw rice, cook 1 cup of sushi rice according to package directions until tender and fluffy. While the rice is still hot, transfer it to a large bowl. Pour 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of kosher salt over the hot rice. Using a wooden spoon or rice paddle, gently fold the vinegar mixture into the rice using a slicing motion rather than stirring—this prevents the grains from breaking. Let the seasoned rice cool to room temperature, about 10 minutes, fanning it occasionally to help it cool evenly.

2. 2

   While the rice cools, open one 12 oz can of Spam and remove the block from the can. Slice the Spam into 8 equal rectangular pieces, each about 1/4 inch thick. In a small bowl, whisk together 2 tablespoons of low-sodium soy sauce and 1 tablespoon of mirin.

3. 3

   Set a 12-inch nonstick skillet or griddle over medium-high heat. Once hot, carefully place the 8 Spam slices flat on the cooking surface. Sear for 2-3 minutes on the first side without moving them—you're looking for a caramelized, golden-brown crust with slight char marks. Flip each slice carefully and sear the second side for another 2-3 minutes until it's equally golden and crispy.

4. 4

   Reduce the heat to medium. Using a pastry brush or spoon, brush the soy-mirin glaze over both sides of each Spam slice, turning once to coat evenly. Cook for 30 seconds on each side until the glaze caramelizes slightly and becomes glossy. Transfer the glazed Spam to a clean plate.

5. 5

   Place one nori sheet shiny-side down on a clean cutting board. Wet your hands with a little water to prevent the rice from sticking. Grab about 1/2 cup of the cooled seasoned rice and press it into a rectangular mound in the center of the nori sheet, leaving a 1-inch border on all sides. The rice should be packed firmly but not crushed.

6. 6

   Lay one piece of the glazed Spam horizontally across the center of the rice. Sprinkle about 1/4 teaspoon of white sesame seeds over the Spam. Carefully fold the nori up and around the rice and Spam to create a snug rectangular package—the nori should overlap slightly at the seam, and the Spam should be partially exposed at the top.

7. 7

   Repeat the assembly process with the remaining 3 nori sheets, rice, Spam slices, and sesame seeds until you have 4 complete musubi. Serve immediately while the Spam is still warm and the nori is crispy. Musubi are best eaten within a few hours of assembly, when the nori maintains its crispness.

Tools you’ll need

• large mixing bowl
• wooden spoon or rice paddle
• 12-inch nonstick skillet or griddle
• small mixing bowl
• whisk
• pastry brush or spoon
• cutting board
• clean plate

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