For the chef in your life who seemingly has every Musubi recipe, here is one they won’t have in their collection. A delicious SPAM® Musubi seasoned with Adobo. It’s the perfect gift for the seasoned chef — or for anyone with taste buds, really.
4 oz Adobo reduction to garnish, glaze consistency
1 oz Garlic, minced
2 oz Yamasa soy
3 oz Onion, small diced
1 oz Sesame oil
2 oz green onion, slice for garnish
3 Eggs, scrambled separately, cooked flat
2 lbs steamed rice, cooked and cooled ahead
4 sheets Japanese Nori, cut in half
1.Heat large nonstick wok or sauté pan. Cook SPAM® Less Sodium until golden brown on both sides. Then add 1 oz minced garlic and cook for 2 minutes or until garlic is soft. Add 3 oz minced onions and oils, and cook for 1 minute. Then add 1 tsp crushed Black peppercorns, 2 ea bay leaf, 2 oz apple cider vinegar and 1 oz mirin, then 2 oz Yamasa soy sauce, stirring to cook evenly. Cook on medium-low heat until sauce starts to stick to SPAM®.
2.Add rice and adobo reduction and stir fry for 3-4 minutes on medium-high heat, working the wok/pan so there is no sticking.
3.Cook eggs separately. Then add egg, green onion and soy to rice mixture to finish. Fried rice should be sticky or tacky to mold in Nori, and cut into bite sized pieces for easy eating.
4.Adjust seasoning if needed! Black pepper is a great finish.