Oct 21, 2019

Brown Rice SPAM Musubi

It was meant to be regular white rice musubi, but I'm too used to making brown rice at home...and the brown rice was already soaked in water...So here it is, healthier version musubi with a CA vibe.

Brown rice SPAM musubi -

Ingredients (about 8 servings)?

  • 2 cups cooked brown rice
  • 4 tablespoons rice vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1 can SPAM 
  • 1 tablespoon olive oil
  • Few sheets dried seaweed/nori


Cook the rice. Once ready, pour in some rice vinegar and fluff the rice. Set aside to cool off.

Cut the SPAM into 8 rectangular slices. Trim the dried seaweed sheets based on the length of SPAM slices. The width of the seaweed should be about the same as the length of the SPAM slices. You'll get a better idea by looking at my pictures.

Prepare a container for the sauce, add in soy sauce, oyster sauce, and sugar. Mix and make sure the sugar has been fully dissolved.

Drizzle some oil to the pan and turn to medium heat. Transfer SPAM over and pour in 2/3 of the sauce. Don't pour in all the sauce at once just to be safe. Sear the SPAM with the sauce, no more than one minute then flip and sear the other side. Bubbling sauce is fine, just watch the heat and not burning it.

Use a musubi mold if available, otherwise I just scoop some rice to the center of the seaweed sheet. Press tightly, I also use the side of the knife to help with shaping straight sides. Shape and press till tight rectangular bed of brown rice formed.

Top the rice with same sized SPAM. Fold in one side of the seaweed. Wipe the edge, the sealing edge with some water then fold the other half of the seaweed over. Press and seal.

I've got some sauce left, so decided to cook some chicken tenders with it. Garnish with toasted white sesame seeds. One extra dish made right on the spot.

Other seaweed recipes:

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