Ingredients:

  • 1 (12-ounce / 340g) can of Spam, sliced into 8 rectangles
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) mirin (or rice vinegar)
  • 1 tablespoon (15g) brown sugar
  • 2 cups (400g) short-grain rice
  • 2 1/2 cups (590ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15g) sugar
  • 1 teaspoon (5g) salt
  • 4 sheets of nori (seaweed)
  • Plastic wrap (optional, for shaping)

Instructions:

  1. Rinse rice under cold water until the water runs clear. Combine with water in a saucepan and bring to a boil. Once boiling, cover and reduce heat to low. Cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
  2. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
  3. Transfer cooked rice to a bowl. Pour the vinegar mixture over the rice and gently mix using a rice paddle to incorporate flavor without mashing.
  4. In a non-stick skillet over medium heat, sear sliced Spam until golden brown on both sides (about 3-4 minutes per side). In the last minute of cooking, drizzle soy sauce, mirin, and brown sugar over the Spam, cooking until caramelized.
  5. Place a sheet of nori on a clean surface. Lay a scoop of rice in the center, shaping it into a rectangle. Top with a slice of Spam. Press down gently to mold.
  6. Roll the nori around the rice and Spam, sealing the edge with water or by using plastic wrap.
  7. Slice the musubi into halves or quarters for easier eating. Serve with soy sauce or your favorite dipping sauce.