Ingredients
- 1 (12-ounce) can SPAM
- 2 cups warm cooked short- or medium-grain rice
- 4 full sheets nori, cut in half crosswise
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon neutral cooking oil
Instructions
- Stir the soy sauce and sugar together until the sugar is mostly dissolved.
- Cut the SPAM crosswise into 8 even slices.
- Heat the oil in a skillet over medium heat. Brown the SPAM for 2 to 3 minutes per side.
- Reduce the heat, add the soy-sugar mixture, and turn the slices until lightly glazed. Remove from the heat.
- Center a nori strip under the musubi mold. Add about 1/4 cup warm rice and spread it evenly.
- Set one glazed SPAM slice on the rice. Press straight down just until the block holds, then lift the mold.
- Wrap the nori around the block and place it seam-side down. Repeat to make 8 musubi.
Notes
- Use warm—not steaming—rice so it shapes without immediately softening the nori.
- If the mold is larger than the SPAM slice, distribute the rice evenly to the corners before pressing.
- For food safety, refrigerate perishable leftovers within two hours, or within one hour above 90°F, following USDA guidance.