This is one of my MOST favorite foods. A friend introduced me to it southern california. L&L was one of my favorite placed to stop into to snag one. I have been known to drive 30 minutes to get one at the closest L&L in Colorado!
One day hubby and I tried to figure out how to make it! We got the musubi squisher, the seaweed (nori) and special rice.
I did a ton of research, read so many recipes, condensed all the ones down and over the years have updated our process and our favorites! So many options – full sheet around the rice and spam, partial, marinate, simmer..
Here is what we ended up with and i’ll make it on special occasions – they aren’t healthy! Especially not with how many we eat! hahah!
Spam Musubi
Notes
This is our version, please find the spice mixture or go back to basics for what you and your family like!
Where i started on my recipe search:
http://tworedbowls.com/2013/06/13/spam-musubi/
http://allrecipes.com/recipe/49785/spam-musubi/
Ingredients
- 2 cups uncooked short-grain white rice (sushi rice)
- 2 cups water
- 2 tablespoons rice vinegar
- Sriracha – to taste
- Togarashi – to taste
- 2 tablespoon soy sauce
- 1-2 tbsp sugar
- 1/2 cup water
- 2 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
- 5 sheets sushi nori (dry seaweed)
Instructions
- 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 (optional), sriracha and togarashi and set aside to cool.
- In a separate bowl, stir together water, soy sauce, sugar until sugar is completely dissolved.
- Slice each luncheon meat lengthwise into 8 slices
- Marinate the luncheon meat in the previously made marinade, flip once
- In a large skillet, heat oil over medium high heat. Cook slices for 3-5 minutes per side, or until lightly browned.
- Once Spam has cooled, set up your musubi mold, rice, and nori.
- Cut nori sheets in quarters and lay on a flat work surface. Place a rice press near the top half of the sheet, add rice and press tightly inside.
- Remove press.
- Top with spam
- Wrap nori around rice and spam, 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.)
- By starting with spam and rice near the top, the seal with be on the bottom and allow the heat and moisture from the spam and rice to seal it
- Musubi may be served warm or chilled.
Verdict: As mentioned we love this version! The togarashi and srirachi in the rice give it a great pop!
I will also brush a touch of the marinade on the rice before i put the spam on, and use that liquid to seal the seaweed.
Slice for ease of eating and sharing!
