Brown Sugar (2 Tbsp)
Soy Sauce (1/4 cup)
Fresh Ginger (1 Tbsp)
Rice Vinegar (1 tsp)
Sriracha (1 tsp)
Mirin (1 Tbsp)
in a small bowl. Microwave for 30 seconds to help the sugar dissolve.
Nori Sheets (3)
into thirds. Cut the
Spam (1 can)
into 8 slices.
Heat a skillet over medium-high heat with the
Canola Oil (1 tsp)
. Once hot, add the spam and fry until golden brown and crispy, flipping as needed.
Add the glaze, stirring right before you pour it to get any sugars up from the bottom. Cook, making sure the slices are covered, until the glaze gets thick and slices are a dark brown.
Set up your workstation. Warm
Short Grain White Rice (5 cups)
musubi mold, a small bowl of water, seaweed, and a clean assembly surface. I like to lay down a piece of parchment paper or plastic wrap so the rice doesn’t stick.
Add around 3/4 cup rice to the mold and press down with the top piece firmly - you want to be firm so the rice stays together.
Remove the mold and add a slice of spam. Press a piece of seaweed into the top. Fold it around the sides and run a wet finger along the edge to help seal before the final fold.
Serve immediately or wrap the musubi in plastic wrap for transport.