Bulk Spam Musubi
Bulk Spam Musubi
Ingredients
For the Glazed Spam
- 1 can Spam
- 3 tablespoons soy sauce
- 3 tablespoons granulated sugar
- 3 tablespoons oyster sauce
- 1 teaspoon cooking oil, as needed
For the Sushi Rice
- 3 cups sushi rice, cooked according to package directions
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For Assembly
- 4 large eggs
- 1/4 cup furikake
- 8 nori sheets
Instructions
- 1
Open the can of Spam and slide the block onto a cutting board. Slice the Spam into 8-10 rectangular pieces, about 1/4 to 1/2 inch thick.
⏱️ 3 min - 2
Heat a large skillet over medium-high heat. Add a teaspoon of cooking oil, if needed, then place the sliced Spam pieces into the hot pan to fry.
⏱️ 2 min
- 3
While the Spam is cooking, prepare the glaze by whisking together the soy sauce, 3 tablespoons of granulated sugar, and oyster sauce in a small bowl.
⏱️ 2 min
- 4
Once the Spam is lightly browned, pour the prepared glaze over the frying Spam pieces. Continue cooking, turning occasionally, until the Spam is caramelized and thoroughly coated in the glaze. Remove the cooked, glazed Spam from the pan and set aside on a plate.
⏱️ 8 min
- 5
In a small bowl, combine the rice vinegar, 2 tablespoons of granulated sugar, and salt. Stir until the sugar and salt are dissolved.
⏱️ 2 min
- 6
Transfer the cooked sushi rice into a large rectangular tray. Pour the prepared rice vinegar mixture over the rice. Mix the rice thoroughly with a rice spatula to combine the seasoning evenly.
⏱️ 5 min
- 7
Press the seasoned rice down firmly and evenly across the bottom of the rectangular tray using the rice spatula, creating a compact layer.
⏱️ 3 min
- 8
Crack the eggs into a bowl and whisk lightly. Heat a non-stick skillet over medium heat and cook the eggs as a thin omelet or scrambled, then cut into rectangular pieces similar in size to the Spam slices.
⏱️ 5 min
- 9
Sprinkle furikake generously over the pressed rice layer in the tray. Arrange the rectangular pieces of cooked egg over the furikake-sprinkled rice, covering the entire surface.
⏱️ 3 min
- 10
Place the cooked, glazed Spam pieces over the egg layer.
⏱️ 2 min
- 11
Use a musubi press (or a similar flat tool) to press down firmly on the entire layered contents in the tray, compacting all the layers together.
⏱️ 2 min
- 12
Using the musubi press or a sharp knife, cut the large block of layered ingredients into individual rectangular musubi sections, ensuring each section contains rice, furikake, egg, and Spam.
⏱️ 3 min
- 13
Take individual musubi sections and place each one onto a sheet of nori. Wrap the nori around the musubi section, pressing the ends together to seal.
⏱️ 8 min
- 14
Serve immediately or wrap individual musubi in plastic wrap for storage. Place wrapped musubi in an airtight container or Ziploc bag for freshness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bulk Spam Musubi
For the Glazed Spam
- 1 can Spam
- 3 tablespoons soy sauce
- 3 tablespoons granulated sugar
- 3 tablespoons oyster sauce
- 1 teaspoon cooking oil, as needed
For the Sushi Rice
- 3 cups sushi rice, cooked according to package directions
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For Assembly
- 4 large eggs
- 1/4 cup furikake
- 8 nori sheets
Instructions
- 1
Open the can of Spam and slide the block onto a cutting board. Slice the Spam into 8-10 rectangular pieces, about 1/4 to 1/2 inch thick.
⏱️ 3 min - 2
Heat a large skillet over medium-high heat. Add a teaspoon of cooking oil, if needed, then place the sliced Spam pieces into the hot pan to fry.
⏱️ 2 min - 3
While the Spam is cooking, prepare the glaze by whisking together the soy sauce, 3 tablespoons of granulated sugar, and oyster sauce in a small bowl.
⏱️ 2 min - 4
Once the Spam is lightly browned, pour the prepared glaze over the frying Spam pieces. Continue cooking, turning occasionally, until the Spam is caramelized and thoroughly coated in the glaze. Remove the cooked, glazed Spam from the pan and set aside on a plate.
⏱️ 8 min - 5
In a small bowl, combine the rice vinegar, 2 tablespoons of granulated sugar, and salt. Stir until the sugar and salt are dissolved.
⏱️ 2 min - 6
Transfer the cooked sushi rice into a large rectangular tray. Pour the prepared rice vinegar mixture over the rice. Mix the rice thoroughly with a rice spatula to combine the seasoning evenly.
⏱️ 5 min - 7
Press the seasoned rice down firmly and evenly across the bottom of the rectangular tray using the rice spatula, creating a compact layer.
⏱️ 3 min - 8
Crack the eggs into a bowl and whisk lightly. Heat a non-stick skillet over medium heat and cook the eggs as a thin omelet or scrambled, then cut into rectangular pieces similar in size to the Spam slices.
⏱️ 5 min - 9
Sprinkle furikake generously over the pressed rice layer in the tray. Arrange the rectangular pieces of cooked egg over the furikake-sprinkled rice, covering the entire surface.
⏱️ 3 min - 10
Place the cooked, glazed Spam pieces over the egg layer.
⏱️ 2 min - 11
Use a musubi press (or a similar flat tool) to press down firmly on the entire layered contents in the tray, compacting all the layers together.
⏱️ 2 min - 12
Using the musubi press or a sharp knife, cut the large block of layered ingredients into individual rectangular musubi sections, ensuring each section contains rice, furikake, egg, and Spam.
⏱️ 3 min - 13
Take individual musubi sections and place each one onto a sheet of nori. Wrap the nori around the musubi section, pressing the ends together to seal.
⏱️ 8 min - 14
Serve immediately or wrap individual musubi in plastic wrap for storage. Place wrapped musubi in an airtight container or Ziploc bag for freshness.
⏱️ 2 min