Spam Musubi is one of our favorite things to eat in our household. Whenever in a bit of doubt about what to make for lunch, just cook up some rice and make spam musubi. You can put this together in about 15 minutes (not including cooking the rice), and the ingredients all last for a long time in the pantry (spam literally lasts almost forever).
Spam Musubi
A quick and tasty snack to make your kids for lunch or dinner.
Equipment
- Spam Musubi Rice Mold
Ingredients
- 4 cups Rice (Japanese)
- 4 sheets Nori (seaweed)
- 2 tbsp Furikake
- 1 can Spam
Instructions
- Get Ingredients
Prep
- Wash, rinse, and cook rice.
- Cut spam in thin rectangles.
Cooking
- Fry spam on medium to low heat ( 1-2 minutes a side). You want the spam to be a little crispy but not hard to touch. A good indication is if the skin is a tad darker.
- Put the Nori seaweed shiny-side down on a cutting board (make sure the cutting board is dry).
- Put the spam musubi mold in the middle of the nori.
- Add the rice up to about 1/3 up the way of the spam musubi mold and then squish and flatten with the flat part of the mold.
- Add and sprinkle the furikake on the top of the rice.
- Add two of the fried spam slices on to the rice.
- Add rice to the top of the spam until you reach the top of the spam musubi mold.
- Flatten the rice one more time, and take off the mold upward slowly from the spam musubi. I would push down on the flat part of the mold while moving the mold container upwards.
- Fold the nori around the sides of the spam musubi making sure you are tight to the rice (no air spaces are good). When you are ready to connect the two nori ends on top of the rice, put a couple of drops of water on the nori and spread across before connecting them.
- Cover the entire spam and rice.
- Cut and get to serving!
Notes
Right after finishing, I would put the spam musubi in the fridge for a 15 minutes to get the mold harder. This makes it easier to cut, and cools the rice down a little bit for eating. I would also make sure to wet the knife in between cutting the pieces because the blade gets sticky after each cut.
Tried this recipe?Let us know how it was!
Leave a Reply