Musubi can be made in various forms using different ingredients. Musibi is a variation of Japan’s Onigiri snack which is basically a rice ball commonly wrapped in nori with ume in the middle. With that idea, musubi is a rectangle shaped rice mold with a meat topping, wrapped in nori. There are different ways to construct a musibi with wrapping the whole thing in nori or just having a small strip. You can even have more or less rice sandwiching the meat in the middle or keeping it all on the bottom. I like my variation because I honestly think SPAM is a little salty. Even if using a reduced-sodium version. The sweetness of the teriyaki sauce helps to balance out the salty flavor of the spam, especially when in thick slices which are great for musibi. As a kid, I remember my mom giving me a spam musibi for my field trips. I would take it out of my lunchbox and take off the plastic wrap covering it. Cold or warm, it always tastes great to me. Now my kids love it, although I don’t make it for their lunchbox, I love making it for trips to the park. It’s a nice ‘finger food’ that doesn’t need any fancy plates or utensils. It’s the perfect meal on the go.
3 C. Cooked Brown Rice (can use 1 C white, 2 C brown), must be warm
1 can Spam, sliced into 10 slices
*Edie’s Sweet Teriyaki Sauce (or teriyaki sauce of your choice)
5 Sheets Dried Nori wrappers , split in ½ (total 10 pieces)
Olive Oil misting spray or PAM
Cook your rice in a rice cooker. Be sure to read the TIP bellow.
Preheat oven to 350 F. Line a baking sheet with foil or parchment paper. Spread out your spam slices evenly on the sheet. Using “Edie’s Teriyaki Sauce” in its raw form (not boiled down as a dipping), measure ½ of the mixture into a bowl and set aside for later use.
Brush the sauce over each piece of spam, then turn over and repeat. Place the spam in the oven for 15-20 minutes, taking them out and basting and turning every 5 minutes to evenly coat the spam. Be very liberal on the sauce so it can coat the spam and so it can soak into it.
Take a sheet of nori and place it shinny side down. Spray your musibi mold with the olive oil spray (on the inside and the top press) and place in the center of the nori strip. It should fit perfectly width wise.
If making rice on both sides- Place about ¼ C rice (small scoop) on the bottom and press down using the top musibi press. If you don’t want to measure, place enough rice to loosely coat the bottom of the mold. Place the spam on top the pressed rice and top with the same amount of rice as on the bottom. Press down, leaving the top press on, slide the mold off the musibi. Carefully lift of the top mold off, using the butter knife to separate from the sticky rice.
If making rice on bottom only- Place rice on the bottom of press. Fill about half way up the mold with rice. Using the top press, press down the rice. Top with the spam. Place the top press on and hold it in place while you lift the mold off.
To wrap, fold the top half of the nori over the rice and repeat with the other half. Use a little water to help bind the nori. It should overlap nicely. Repeat with the rest of the spam pieces.
You can wrap them up for later or slice them in half and eat.
TIP: You can use all white rice, but I like the brown/white (hapa) mix because it makes it a little healthier. When cooking the combination rice, add a little more water to make it less dry. If not using a rice cooker that doesn’t have a brown rice cook setting, then soak the brown rice for a few hours (24 is sometimes suggested) to soften. If your rice cooker has a brown rice setting, then just cook as usual with that setting. It will take longer for the rice to cook, so cook the rice first before preparing everything else.