makes 8 to 10 servings
|Japanese sticky rice + Spam + ponzu sauce + nori|
Add furikake seasoning & toasted sesame seeds to the rice, if desired
special equipment: musubi press
prep: a cup of water in which to dip the spoon so that the rice does not stick to the spoon
- 1 can of reduced-sodium Spam, sliced & fried
- 4 c. cooked, warm sticky white rice (Japanese rice) seasoned with 1/4 c. rice vinegar
- 2 tsp. furikake seasoning
- 1 T. toasted sesame seeds
- Kikkoman ponzu sauce
- 2 sheets of pre-scored Nori
|Perforated nori speeds up the prep|
I ordered my musubi press from Amazon for about $9
- In a large non-stick skillet, fry Spam slices on both sides until lightly browned and crisp.
- Season the cooked rice with furikake & toasted sesame seeds.
- Tear off a section of double nori strips & lay horizontally with the shiny side down on the work surface.
- Center the musubi press across the nori perpendicularly.
- Spoon about a half inch of rice into the musubi press. Distribute evenly.
- Place a slice of Spam on top of the rice in the press.
- Drizzle a small amount of Ponzu over the Spam.
- Top with another 1/2" of rice.
- Use the presser to gently compact the rice & Spam.
- Gently lift the press away from the rice leaving the rice block in place.
- Wrap the nori ends around the rice and secure the seam with a little water at the edges.
- Slice each musubi diagonally with a very sharp, wet knife.
- Serve with steamed edamame &/or cabbage slaw with sliced fresh cucumber dressed with rice vinegar & cracked pepper.
|These are filling! Slice diagonally in half before serving.|