Spam & Egg Musubi
Welcome back to another episode of "I Miss Hawaii" ! Today I am showing you how I make my spam musubi ! I usually use white rice for this recipe, but decided to use up the rest of my glutinous rice (aka sticky rice), and it turned out SOOO GOOD ! The sticky rice helps keep the musubi together and it’s a nice fusion . In this recipe, I'll be teaching you my sticky rice cooking hack because I don't have a steamer basket-- along with how I put together a musubi ! I also would like to state that this is not a traditional recipe, but is sure a delicious one ! If you try this, let me know what you think !! I love seeing your foodie photos (:
What you’ll need:
Makes 8 musubis—
1 can of Spam
4 eggs
olive oil
2 cups glutinous rice (or precooked rice of choice)
eel/unagi sauce
furikake
seaweed snacks
clear wrap
musubi maker (or empty spam can)
sriracha (optional)
Instructions:
Prep glutinous rice THE NIGHT BEFORE— glutinous rice needs to soak for at least 12-24 before cooking . Place rice grains in pot, fill with water to cover grains, cover with lid, and let soak on your counter .
Once glutinous rice has soaked for 12-24 hours— drain, rinse, and wash rice grains until water is mostly clear . Fill rice pot with just enough new water to cover rice grains— place pot on stove to high heat .
Once rice is at a rolling boil— turn heat down to low, cover with lid, and let simmer for 20-30 minutes or until rice is “sticky” and cooked through . Be sure to mix rice at the 15 minute mark . Turn off stove and keep cooked glutinous rice covered until ready to use.
*Because we’re not using a steamer basket to cook glutinous rice— a thin crust will form on the bottom of the pot— you can just discard the bottom layer or enjoy as a crispy snack .
Prep spam by slicing in half, half all 4 slices again to make 8 slices total . — see video tutorial the cutting technique !
Add a drizzle of olive oil to a shallow frying pan and turn on stove to medium-high heat . Once pan is heated through, add in spam slices and let sear on each side for about 2-3 minutes or until golden and crisp . Remove cooked spam slices to drain on a paper towel .
Crack 4 eggs and scramble well— season if desired . Heat up same shallow frying pan used for spam— once residual oil is heated up, add in eggs and cook to your liking .
Once eggs are cooked to your liking- you can lay out cooked egg flat and use empty spam can to cut out egg . (optional)
Assemble— I am using a musubi maker mold, but you can also use empty spam can with clear wrap .
Wet musubi maker mold with water and place over a flat surface or clean cutting board .
Place one slice of cooked spam in musubi maker, followed by some eel sauce, sprinkle of furikake, egg, then some rice . Use the musubi maker top notch to press down firmly .
*If you don’t have eel sauce- you can also substitute by mixing 2 parts soy sauce to 1 part honey— heat in a shallow pan on low until sauce is heated through and thickens slightly .
11. Remove musubi maker mold and carefully transfer musubi to a sheet of clear wrap—take two seaweed snacks and place on top of rice— wrap tightly in clear wrap . Repeat until all musubis are made .
12. To enjoy, cut musubi down the middle with clear wrap still on— peel back layer of clear wrap, add some sriracha to your bite, and ENJOY .
