Spam Musubi Katsu
Spam Musubi Katsu
Ingredients
For the Musubi
- 2 cups short-grain white rice, uncooked
- 2 1/2 cups water
- 2 tablespoons furikake
- 1 can Spam, 25% less sodium, sliced into 8 equal pieces
- 1/4 cup Bachan's Hot and Spicy Japanese Barbecue Sauce, plus more for drizzling
- 4 nori sheets, cut in half lengthwise
For the Katsu Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
Cook the short-grain white rice according to package directions or using a rice cooker. Once cooked, transfer the hot rice to a large bowl and stir in the furikake until evenly distributed. Keep warm.
⏱️ 20 min
- 2
While the rice cooks, heat a large skillet over medium-high heat. Add the sliced Spam and pan-fry for 2-3 minutes per side, until lightly browned and crispy. Drain any excess fat.
⏱️ 6 min
- 3
Reduce the heat to low, add 1/4 cup of Bachan's Hot and Spicy Japanese Barbecue Sauce to the skillet with the Spam, and gently toss to coat. Cook for 1-2 minutes until the sauce glazes the Spam. Remove from heat.
⏱️ 3 min
- 4
To assemble the musubi: Lay a strip of nori (half sheet) on a clean surface. Using a musubi mold (or by hand), press a block of seasoned rice onto the nori. Place one piece of glazed Spam on top of the rice. Add another block of seasoned rice on top of the Spam. Press down firmly to create a compact block.
⏱️ 8 min
- 5
Wrap the nori around the assembled rice and Spam block, moistening the end with a little water to seal. Repeat with the remaining ingredients to make 4 musubi.
⏱️ 4 min
- 6
Prepare the katsu breading station: Place the all-purpose flour in a shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min
- 7
Carefully dredge each assembled Spam musubi in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, generously coat the musubi with panko breadcrumbs, pressing gently to adhere a thick, even layer.
⏱️ 7 min
- 8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 9
Carefully place 1-2 breaded musubi into the hot oil (do not overcrowd the pot). Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350
- 10
Repeat with the remaining musubi. Once all are fried, drizzle with additional Bachan's Hot and Spicy Japanese Barbecue Sauce before serving hot.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Spam Musubi Katsu
Ingredients
For the Musubi
- 2 cups short-grain white rice, uncooked
- 2 1/2 cups water
- 2 tablespoons furikake
- 1 can Spam, 25% less sodium, sliced into 8 equal pieces
- 1/4 cup Bachan's Hot and Spicy Japanese Barbecue Sauce, plus more for drizzling
- 4 nori sheets, cut in half lengthwise
For the Katsu Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
Cook the short-grain white rice according to package directions or using a rice cooker. Once cooked, transfer the hot rice to a large bowl and stir in the furikake until evenly distributed. Keep warm.
⏱️ 20 min - 2
While the rice cooks, heat a large skillet over medium-high heat. Add the sliced Spam and pan-fry for 2-3 minutes per side, until lightly browned and crispy. Drain any excess fat.
⏱️ 6 min - 3
Reduce the heat to low, add 1/4 cup of Bachan's Hot and Spicy Japanese Barbecue Sauce to the skillet with the Spam, and gently toss to coat. Cook for 1-2 minutes until the sauce glazes the Spam. Remove from heat.
⏱️ 3 min - 4
To assemble the musubi: Lay a strip of nori (half sheet) on a clean surface. Using a musubi mold (or by hand), press a block of seasoned rice onto the nori. Place one piece of glazed Spam on top of the rice. Add another block of seasoned rice on top of the Spam. Press down firmly to create a compact block.
⏱️ 8 min - 5
Wrap the nori around the assembled rice and Spam block, moistening the end with a little water to seal. Repeat with the remaining ingredients to make 4 musubi.
⏱️ 4 min - 6
Prepare the katsu breading station: Place the all-purpose flour in a shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min - 7
Carefully dredge each assembled Spam musubi in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, generously coat the musubi with panko breadcrumbs, pressing gently to adhere a thick, even layer.
⏱️ 7 min - 8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 9
Carefully place 1-2 breaded musubi into the hot oil (do not overcrowd the pot). Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350 - 10
Repeat with the remaining musubi. Once all are fried, drizzle with additional Bachan's Hot and Spicy Japanese Barbecue Sauce before serving hot.
⏱️ 4 min