4
servings
35 minutes
prep time
20 minutes
cook time
1 hour, 25 minutes
total time
Ingredients
Crispy Rice:
- 2 cups cooked Japanese short-grain rice, warm
- 1 teaspoon rice vinegar
- 1 teaspoon kosher salt
- Neutral oil, for frying
Hot Honey Teriyaki Glaze:
- ¼ cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake or water
- 1½ tablespoons brown sugar
- 2 tablespoons hot honey
- 1 teaspoon grated ginger
- 1 garlic clove, grated
- 1 teaspoon cornstarch
- 2 teaspoons cold water
Glazed SPAM® Classic:
- 1 (12 oz) can SPAM® Classic, sliced into 4 thick slabs (about ¾-inch thick)
Spicy Mayo:
- 1/4 cup Japanese mayonnaise
- 1–2 teaspoons Last Dab hot sauce
- 2 tablespoons pineapple juice
Pickled Serrano Furikake:
- 3 serrano peppers, very thinly sliced
- 6 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 2 tablespoons furikake
Directions
Rice:
- Place the warm rice in a mixing bowl. Add the rice vinegar and kosher salt. Fold gently until evenly seasoned, being careful not to mash the grains.
- Divide the rice into four equal portions, about ½ cup each.
- Line a musubi mold or small rectangular container with plastic wrap. Press each portion firmly into the mold, shaping it to roughly the size of a SPAM® Classic slice.
- Make each rice block about ¾ inch thick.
- Remove the molded rice and place the blocks on a parchment-lined tray. Freeze for about 30–45 minutes, until very firm but not completely frozen solid.
Prep:
- Add the soy sauce, mirin, sake, brown sugar, hot honey, ginger, and garlic to a bowl. Set aside.
- Stir together cornstarch and cold water in a small bowl. Set aside.
- Remove the SPAM® Classic from the can.
- Cut it horizontally into four thick, even slices. Each slice should be approximately ¾ inch thick. Set aside.
- In small bowl, stir together mayonnaise, pineapple juice and hot sauce to taste. Refrigerate until ready to use.
- In small bowl, stir together serranos, rice vinegar, sugar and salt. Let stand 15 to 20 minutes; drain well.
- In another small bowl, combine drained pickled serranos and furikake; set aside. The mixture should be slightly moist but not wet or clumpy.
Cook:
- In large skillet, cook SPAM® Classic slices 2-3 minutes per side until lightly browned and crisp.
- Reduce heat to medium-low, add hot honey teriyaki glaze and cornstarch mixture and turn slices to coat.
- Turn the slices repeatedly for 1–2 minutes, until sticky and lacquered. Remove from heat. Watch carefully because the honey and sugar can burn quickly.
- Heat frying oil to 350°F in second skillet.
- Fry firm rice blocks, 1-2 at a time for 3-5 minutes, turning as needed. Cook until deeply golden and crisp on all sides.
- Transfer to wire rack and season with Kosher salt while hot.
- Allow the oil to return to 350°F between batches.
Assemble:
- Place one crispy rice block on work surface.
- Brush lightly with hot honey teriyaki glaze and drizzle with spicy mayo.
- Top with pickled serrano furikake and place glazed SPAM® Classic slice on top.
- Wrap nori around center of musubi, placing the seam-side down. Serve immediately.
