Spam Musubi

Method

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1. Rinse the rice in several changes of water until it runs clear, then cook it with the 500 ml of water — covered, 12 minutes, then 10 minutes off the heat with the lid on.

   Mark done

2. Warm the vinegar, 1.5 tablespoons of sugar and the salt until dissolved, then fold it through the hot rice with a cutting motion. Cover with a damp cloth.

   Mark done

3. Fry the Spam slices in a dry non-stick pan over medium-high heat for 2 to 3 minutes a side, until browned and crisp at the edges. It renders enough of its own fat.

   Mark done Start 2 min timer

4. Mix the soy sauce, 2 tablespoons of sugar, mirin and sesame oil, pour it into the pan, and turn the slices in it for 90 seconds until the glaze thickens and coats them.

   Mark done Start 90 sec timer

5. Lay a half-sheet of nori shiny side down on a board. Set a musubi mould, or the washed empty Spam tin, in the middle.

   Mark done

6. Press a 2 cm layer of rice into the mould firmly — genuinely firmly — then scatter with furikake and lay a slice of glazed Spam on top.

   Mark done

7. Lift the mould away, then wrap the nori up and over, sealing the edge with a dab of water.

   Mark done

8. Repeat for the rest, and let them sit 5 minutes before eating so the nori softens against the rice.

   Mark done

Chef’s Tips

• Press hard. A loosely packed musubi collapses the moment it is picked up.
• The empty Spam tin, washed, is exactly the right mould, which is not a coincidence.
• Eat within a few hours and never refrigerate — cold rice goes hard and chalky.

Pairing Suggestions

• A cold drink and a long drive
• Macaroni salad
• Pickled ginger

Storage & Reheating

Room temperature, wrapped, for 6 hours. Refrigeration ruins the rice.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.