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15 mins

Sushi’s bad-ass Hawaiian cousin.
As simple as they are delicious, musubis are classic Hawaiian snacks with crispy Spam slices caramelised in the perfect teriyaki sauce, then placed on pressed rice and wrapped in toasted seaweed. These are perfect for a meal on the go, or even a cheeky mid-day snack.

Posted by Chyuen from Manchester, England, United Kingdom • Published See Chyuen's 7 projects »

  • Step 1

    Heat up some oil in a pan over medium heat. Depending on the size of your pan, add half or all the Spam slices in, ensuring that they don’t overlap. Fry for 2-3 minutes until browned and crisped, then flip over and repeat. If you added only half the slices in, set aside once ready and cook the other half of the slices.

  • Step 2

    In a small bowl, whisk together the soy sauce, mirin, sugar and sake. With all the Spam slices in the pan, add the soy sauce mixture and swirl the pan around to evenly distribute. Let it simmer for about 5 minutes or until the liquid is nearly absorbed. Remove from the heat and let cool slightly.

  • Step 3

    In the meantime, prepare the nori strips. Stack the 3 sheets together and cut into thirds (this should give you 9 strips).

  • Step 4

    Start assembling the musubis once the Spam is is enough to handle. Place a plastic wrap or ziplock in the can (such that it lines the sides) into your ‘mould’ (i.e. the can the Spam came in - don’t forget to wash it), then gently put a slice of Spam in. Add kewpie mayonnaise (1 teaspoon or so) in and spread. Add about 1/3 cup of rice and press down firmly on the rice, to form a rectangle of rice on top of the Spam. Tugging on the plastic wrap or ziplock, gently remove the almost-musubi from the mould and place it onto the middle of a nori strip (Spam side down). Fold both ends up and over the rice, sealing with a bit of water at the ends of the strip. Turn the musubi seam-side down and set aside while you make the rest. Repeat with the remaining nori strips.

  • Step 5

    Serve and eat them right away or cover each individually with plastic wrap and store in the fridge until ready to eat. It’ll keep in the fridge for up to 5 days.

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