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Recipes

Fancy SPAM Musubi

What is the occasion?:
Appetizers & Snacks , Lunch
What kind of cook am I?:
Intermediate
I want to feed this many people...:
4
Cutting, chopping, etc. is gonna take...:
Under 30 Minutes
I want food on the table in...:
1 Hour
Rate this recipe: Rating: 3 (76 votes cast)
Fancy SPAM Musubi

Ingredients

  • 1 (12-ounce) can SPAM® Classic
  • 1 clove garlic, minced
  • 1 teaspoon grated peeled gingerroot
  • 1/3 cup packed brown sugar
  • 1/3 cup House of Tsang® Ginger Soy Sauce
  • 2 tablespoons Carapelli Extra Virgin Olive Oil
  • 3 cups cooked white sushi rice
  • 1 package hoshi nori (Japanese dried seaweed)

Directions

  1. Cut SPAM® Classic lengthwise into 8 equal slices.
  2. In shallow dish, combine garlic, gingerroot, brown sugar and soy sauce; mix well. Add SPAM®; turn to coat. Let stand 30 minutes. Remove SPAM® slices from marinade; pat dry.
  3. In skillet, heat oil; add SPAM®. Cook until browned on each side.
  4. With moist hands, mold rice into 8 thick blocks with same dimensions as SPAM® slices.
  5. Cut nori into 8 1/2-inch strips. Place SPAM® slices on rice blocks; wrap individual nori strips around each middle. Moisten one end slightly to fasten together. Serve with remaining marinade for dipping.

Ingredients

  • 1 (12-ounce) can SPAM® Classic
  • 1 clove garlic, minced
  • 1 teaspoon grated peeled gingerroot
  • 1/3 cup packed brown sugar
  • 1/3 cup House of Tsang® Ginger Soy Sauce
  • 2 tablespoons Carapelli Extra Virgin Olive Oil
  • 3 cups cooked white sushi rice
  • 1 package hoshi nori (Japanese dried seaweed)

Directions

  1. Cut SPAM® Classic lengthwise into 8 equal slices.
  2. In shallow dish, combine garlic, gingerroot, brown sugar and soy sauce; mix well. Add SPAM®; turn to coat. Let stand 30 minutes. Remove SPAM® slices from marinade; pat dry.
  3. In skillet, heat oil; add SPAM®. Cook until browned on each side.
  4. With moist hands, mold rice into 8 thick blocks with same dimensions as SPAM® slices.
  5. Cut nori into 8 1/2-inch strips. Place SPAM® slices on rice blocks; wrap individual nori strips around each middle. Moisten one end slightly to fasten together. Serve with remaining marinade for dipping.

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