Teriyaki Spam Musubi Recipes

TERIYAKI SPAM MUSUBI

Steps:

• Wash rice in a colander to remove talc and any stones. Place in a rice cooker with 3 cups water and cook, Wait 15 minutes after rice has cooked before opening lid.
• If you do not have a rice cooker. Put washed rice into a medium sized saucepan with a lid. Add water. Turn heat on medium high; when the rice starts to boil reduce heat to so that rice is just simmering. Allow rice to cook until all of the water has boiled off (about 15-20 minutes).
• You may have to position the lid to allow the steam to escape. Taste the rice if it is still hard add a tablespoon more water and cook until the rice tastes done. If the rice is done, but is very wet, remove the lid and let the water evaporate. Remove from heat when done. The grains of rice should stick to each other, without being soggy.
• While rice is cooking, cut spam into ten slices.
• Combine soy sauce and sugar.
• Heat 12 inch skillet; add soy mixture and saute spam slices over medium heat for about 3 minutes on each side or until most of the soy mixture has evaporated.
• Remove from skillet and cool.
• Cut each nori (seaweed laver) in half. The laver can be folded in half and torn along the seam.
• Rub vegetable oil on inside of the musubi maker and the press. (or oil the inside of the spam can) This will make it easier to unmold.
• Place one half sheet of laver on a flat surface and place the musubi maker (or spam can) on the laver.
• Fill the spam musubi maker evenly with about 1 inch of hot rice. (If you do not have one, you can use the spam can. Cut off the other end of the can. tape the sharp edges. Cut a piece of a stiff plastic mat to just fit inside the spam can.)
• Place one slice of cooked spam on top of the rice.
• With the spam press (plastic), press down evenly on the spam slice.
• Slide the musubi maker (spam can) up while pushing the press down to unmold the musubi.
• Wrap one end of the laver over the spam and repeat with the other side. Gently move to a flat surface to cool.
• Spam musubi can be frozen, thawed and reheated in a microwave.
• You could also add kim chee, pickle, or a slice of egg omelet under the spam.
• Cooked chicken breast (flattened), hot dog, sausage, or fish fillet can be substituted for the spam.
• The spam can be "sandwiched" between two layers of rice instead of being on top. The rice tends to slide off, but will be held in place by the laver.

SPAM MUSUBI RECIPE BY TASTY

Steps:

• Rinse the rice in cool water until the water runs clear to remove excess starch.
• In a small pot, combine the rice and water. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the rice rest, covered, for another 15 minutes.
• In a microwave-safe bowl, combine the sugar, salt, and vinegar. Microwave for 1 minute, or until the sugar is completely dissolved.
• Transfer the rice to a medium bowl and pour the vinegar mixture over the rice. Stir with a spatula to combine. Set aside.
• Heat the canola oil in a large nonstick skillet over medium-high heat. Add the Spam slices and cook for 2-3 minutes per side, until golden brown and crispy.
• In a small bowl, whisk together the water, soy sauce, and sugar.
• Reduce the heat to low and pour the soy sauce mixture into the skillet. Let the sauce get bubbly and thick. Coat the Spam slices evenly in the glaze, turning as needed. Remove the pan from the heat.
• Clean the Spam can and line with plastic wrap. Add a packed ⅓ cup of rice into the bottom of the can, pressing down firmly. Add a piece of cooked Spam on top and press down firmly again. Use the plastic wrap to lift the rice and Spam from the can and repeat with the remaining ingredients.
• Lay a strip of nori, shiny side down, on a clean surface. Place the Spam and rice stack at the center on top and wrap the nori around, using a little water on your finger to seal the nori. Repeat with the remaining ingredients.
• Enjoy!

SPAM MUSUBI

Steps:

• Soak uncooked rice for 4 hours; drain and rinse.
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
• In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
• In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.