Ingredients:

  • 3 cups uncooked Calrose or Sushi Rice
  • 3 cups water, for cooking rice
  • 1/4 cup Rice Vinegar
  • 2 Tbsp Granulated Sugar
  • 1 (12 oz) can Spam, sliced into 10 pieces
  • 1/2 cup Soy Sauce (low sodium preferred)
  • 1/2 cup Mirin (or substitute dry sherry)
  • 1/4 cup Brown Sugar, packed
  • 5 sheets Nori Seaweed, cut lengthwise (into 2-inch wide strips)
  • Sesame Oil (optional, for frying)

Instructions:

  1. Rinse the Calrose rice thoroughly until the water runs clear. Cook according to package or rice cooker instructions. While the rice is hot, gently fold in the rice vinegar and sugar mixture. Keep the rice warm and covered.
  2. Open the can of Spam. Slide the block out and slice it lengthwise into 10 equally thick pieces.
  3. In a small bowl, whisk together the soy sauce, mirin, and brown sugar until the sugar is mostly dissolved. This forms the base of your rich, sweet, and savory marinade.
  4. Heat a non-stick skillet over medium-high heat (with optional sesame oil). Add the Spam slices and sear them for 2-3 minutes per side until they are nicely browned and crispy on the edges.
  5. Pour the prepared soy glaze mixture over the seared Spam slices. Allow the sauce to simmer rapidly and reduce for about 2-3 minutes, flipping the Spam often, until the glaze thickens and fully coats the meat. Remove from heat.
  6. Lay a strip of nori seaweed flat. Place the musubi press (or clean Spam can) in the center. Add a generous layer of seasoned rice (about 1/2 cup) into the mold and press down firmly to compact it.
  7. Place one slice of the hot, glazed Spam on top of the compressed rice. Press down again slightly. Carefully lift the mold away, then bring the ends of the nori strip up and tightly overlap them on top of the Spam. Moisten the edge with a drop of water to seal.
  8. Repeat the process for the remaining 9 musubis. Serve immediately while the rice is still slightly warm, or wrap individually for storage.